Physiological, enzymatic, and microstructural analyses of sunflower seeds during storage

Abstract

This study aims to investigate changes in sunflower seed (cv. BRS 122) physiology, health, structural quality, and oil quantity and distribution, under storage at different temperatures and packaging conditions. Germination, seedling emergence, accelerated aging, electrical conductivity, potassium leaching, and seed health tests were performed before storage and at 4, 8, and 12 months of storage. In addition, the water content, oil content, and enzymatic activities were determined. The seed response to storage varied with time, packaging material, and temperature. The physiological quality of the sunflower seeds was best preserved at 10°C in Kraft paper bags packaging material. Aspergillus sp. and Penicillium sp. occurred regardless of storage conditions. In addition, the seed oil concentrations decreased with time regardless of storage conditions. However, the fatty acid profile remained the same. At four months, the superoxide dismutase, catalase, alcohol dehydrogenase, and malate dismutase activities decreased regardless of storage conditions. This decrease was more obvious in the vacuum-sealed seeds. In addition, the cellular components of the sunflower seeds deteriorated during the storage period.