Effect of flavor compounds emitted by white birch on the seed germination of the same plant

Hideaki Matsuoka Department of Biotechnology, Faculty of Technology, Tokyo University of Agriculture and Technology, 2–24–16, Nakamachi, Koganei, Tokyo, 184, Japan

Shinji Dousaki Department of Biotechnology, Faculty of Technology, Tokyo University of Agriculture and Technology, 2–24–16, Nakamachi, Koganei, Tokyo, 184, Japan

Noriaki Kurata Department of Biotechnology, Faculty of Technology, Tokyo University of Agriculture and Technology, 2–24–16, Nakamachi, Koganei, Tokyo, 184, Japan

Tomoo Homma Department of Biotechnology, Faculty of Technology, Tokyo University of Agriculture and Technology, 2–24–16, Nakamachi, Koganei, Tokyo, 184, Japan

Yasuyuki Nemoto Department of Biotechnology, Faculty of Technology, Tokyo University of Agriculture and Technology, 2–24–16, Nakamachi, Koganei, Tokyo, 184, Japan

Sadamoto Watanabe Research Division of the University Forest, Faculty of Agriculture, The University of Toyko, 1–1‐1, Yayoi, Bunkyo‐ku, Tokyo, 113, Japan

Abstract

From the volatile flavor compounds emitted by white birch (Betula platyphylla), ß‐phenethyl alcohol (PA), geraniol (GL), eugenol (EL), and linalool (LL) were selected, and their effects on the seed germination of the same plant were investigated. Each compound was diluted with dimethyl sulfoxide (DMSO) and applied in the gas phase. Among four compounds, PA showed the most remarkable promotion effect on the germination. The greatest effect was obtained at the dilution rate of 10⁻³. Concentration dependent effect of PA was ascertained by applying exact amounts of PA directly to the germination bed. Germination was promoted at 0.01 ppm PA, while it was retarded at 100 ppm PA.

Notes

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Effect of flavor compounds emitted by white birch on the seed germination of the same plant

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Effect of flavor compounds emitted by white birch on the seed germination of the same plant

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