退化處理에 따른 참깨, 파, 상추 種子의 糖, 아미노산, 蛋白質 漏出

Experiments were conducted to obtain information on separation of nonviable seeds from seed lots by the nondestructive ways. Seeds of sesame, Welsh onion and lettuce were artificially aged at 90% relative humidity and 45℃ to get different seed qualities. The relationships between seed quality and leakage of total sugars, amino acids, and proteins into soaking water were determined to know a possibility of grading seeds. Dead seeds of lettuce leaked significant amounts of total sugars, amino acids, and proteins, while high quality seeds leaked negligeable amounts of total sugars and some of amino acids and proteins. Dead seeds of Welsh onion leaked significant amounts of amino acids and some total sugars and proteins, while high quality seeds leaked negligeable amounts of these compounds. Sesame seeds leaked little total sugars, amino acids, and proteins regardless of seed quality.