Correlation of enzymatic activity and thermal resistance with hydration state in ungerminated Neurospora conidia

Ungerminated Neurospora crassa conidia were incubated at 0, 50, and 100% relative humidity, giving rise to conidia in dry, quasi-dry, and wet hydration states, respectively. Metabolic activity was detected by monitoring levels of reduced glutathione (GSH), oxidized glutathione (GSSG), and the soluble-amino acid pools as a function of incubation time. Wet conidia (approximately 65% water content) exhibited significant metabolic activity as evidenced by: (i) reduction of GSSG to GSH, (ii) degradation of GSH, and (iii) changes in the pool sizes of certain amino acids. GSSG accumulated slowly in dry conidia (less than 5% water content) and more rapidly in quasi-dry conidia (approximately 13% water content), indicating that enzymatic reduction of GSSG is inactive in these states. Longevity and thermal resistance were high for dry conidia and low for wet conidia, but were not influenced by variation in GSSG content. The water content of conidia exhibited a hysteresis effect in that at a given relative humidity previously dried conidia attained a lower water content than freshly harvested conidia.