The glassy state in seeds: analysis and function
- 1 March 1994
- journal article
- review article
- Published by Cambridge University Press (CUP) in Seed Science Research
- Vol. 4 (3) , 267-274
- https://doi.org/10.1017/s0960258500002294
Abstract
In view of the finding that dry seeds may exist in the glassy state, a brief review of the commonest methods of detection and quantification of the glass transition is presented. While the glassy state may contribute to seed tolerance of desiccation, it does not appear to account for desiccation tolerance. Its major function in dry seeds may be its contribution to the stability of the seed components during storage.Keywords
This publication has 32 references indexed in Scilit:
- The role of sugar, vitrification and membrane phase transition in seed desiccation tolerancePhysiologia Plantarum, 1994
- The glassy state and accelerated aging of soybeansPhysiologia Plantarum, 1993
- Acquisition of desiccation tolerance in soybeansPhysiologia Plantarum, 1993
- Thermal Analysis of Water-Containing SystemsPublished by Springer Nature ,1991
- Phase Transitions of Mixtures of Amorphous Polysaccharides and SugarsBiotechnology Progress, 1991
- Relaxation, Glass Formation, Nucleation, & Rupture in Normal and “Water-Like” Liquids at Low Temperatures and/or Negative PressuresPublished by Springer Nature ,1990
- Stabilization of phosphofructokinase with sugars during freeze-drying: characterization of enhanced protection in the presence of divalent cationsBiochimica et Biophysica Acta (BBA) - General Subjects, 1987
- Phase diagram relationships in cryobiologyCryobiology, 1974
- Heat Capacity and Thermodynamic Properties of o-Terphenyl Crystal, Glass, and LiquidThe Journal of Chemical Physics, 1972
- Sucrose crystal growth. II. Rate of crystal growth in the presence of impuritiesAustralian Journal of Chemistry, 1967