Auxins, Inhibitors and Phenolics in Bambarranut Seeds (Voandzeia subterranea Thouars) in Relation to Loss of Viability During Storage

Abstract

Studies were made on seeds of bambarra groundnut (Voandzeia subterranea Thouars) after 0, 6, 12, 18 and 24 months of storage. Germinability of the seeds was not adversely affected up to 12 months of storage but it rapidly declined and after 24 months storage no germination occurred. Growth of seedlings started decreasing in seeds stored for 12 months or more. Closely coinciding with this, there was an increase in the contents of total phenol and inhibitory phenolic acids (p-hydroxybenzoic, p-coumaric, feruhc and vanillic acids) and a decrease in synergistic phenolic acids (chlorogenic, sinapic and protocatechuic acids). Auxin content decreased in seeds stored for 18 months or more while growth inhibitors appeared after 12 months of storage and increased thereafter. Non-viable bambarranut seeds contained larger amounts of total phenol, inhibitory phenolic acids and other growth inhibitors and lower amounts of auxin and synergistic phenolic acids compared with the viable ones.