Carbohydrate Content and Amylase Activity in Germinating Seeds of Paris polyphylla Smith var. chinensis

The stored nutrients and amylase activity in the seeds of Paris polyphylla Smith var. chinensis at various stages of germination were determined in an attemptto improve seed germination and seedling emergence. The seeds were collected for morphological observations under a light microscope, as well as analyses of physiological, biochemical properties.Changes on the contents of starch and soluble sugars and the activities of α-amylase, β-amylase and total amylase during the seed dormancy and germination were monitored. The results showed that, at cessation of dormancy, the amylases in the seeds were activated and started to degrade starches. As the stored carbohydrates decreased, the amylase activity also declined gradually. α-amylase activity played a pivotal role in the dormancy termination and subsequent germination ofthe seeds of P. polyphylla.