Enhanced accumulation of fatty acids and lipid hydroperoxides during ageing of sunflower seeds

Physiological and biochemical changes during sunflower seed deterioration were studied during incubation for 2، 4، 6 and 8 days at 43 °C and a relative humidity of 100%. Parameters such as germination percentage، germination rate، seedling length، seedling vigor and protein decreased whereas electrical conductivity، fatty acids and lipid hydroperoxides increased during seed deterioration. Increased levels of fatty acids and lipid hydroperoxides during seed deterioration indicated damage to cellular membranes witnessed by increased electrical conductivity. These changes implied increase in reactive oxygen species and decreased antioxidant enzyme activity. Reactive oxygen species alter protein structure and as a result the de-natured proteins will degrade during seed aging. Finally it can be concluded that seed germination percentage and seed vigor decrease during seed deterioration. Thorough increase in Lipid peroxidation can be one of the physiological mechanisms in deterioration of sunflower seeds.