Mechanisms of desiccation tolerance in seeds: A review
Palabras clave:
Orthodox seeds, LEA proteins, Antioxidative enzymesResumen
Desiccation tolerance in seeds is extremely important for the longevity, dissemination and perpetuation of plant species. In agricultural production, it allows for a reduction in water content at the end of the ripening process, which culminates in metabolic rest, preserving seed quality in storage. Several studies have been carried out to understand the mechanisms that lead to the drying tolerance of orthodox seeds. However, not all of them have yet been fully elucidated. The aim of this study was therefore to compile the information published on this subject, starting with an understanding of seed development, physiological behaviour and the characterization of parameters associated with maturation, in order to then understand the mechanisms associated with desiccation tolerance in seeds. Published studies show that there are several tolerance mechanisms that allow seed tissues to be dehydrated and rehydrated without cell collapse. These include the action of abscisic acid and the DOG1 protein, the LEA and heat shock proteins, the action of oligosaccharides and the vitreous state and the antioxidative defense complex of the seeds. In addition, there is epigenetic regulation of gene expression through DNA methylation, post-translational modifications of histones and chromatin remodeling.
