Seasonal changes in the physical state of crown water associated with freezing tolerance in winter wheat

Autor: Midori Yoshida, Yoshio Nakamura, Jiro Abe, Shigezou Shimokawa, Masahisa Moriyama
Rok vydání: 1997
Předmět:
Zdroj: Physiologia Plantarum. 99:363-370
ISSN: 1399-3054
0031-9317
DOI: 10.1034/j.1399-3054.1997.990302.x
Popis: The relationship between freezing tolerance (expressed as LT 50 , the lethal freezing temperature for 50% of plants) and the amount and physical state (as determined by spin-lattice [T 1 ] and spin-spin [T 2 ] relaxation times of protons) of water in crown tissue was examined in contrasting winter wheat (Triticum aestivum L.) varieties grown under field conditions from 1992 to 1994. During acclimation, the LT 50 values decreased from around -7 to -17, -20 and -27°C in PI 173438, Chihokukomugi and Valuevskaya, respectively. Tissue water content decreased continuously through autumn to reach a plateau around 3 g H 2 O (g dry weight) -1 in early winter when LT 50 was still decreasing, and then gradually increased under snow cover. A significant negative correlation was found between mean minimum air temperatures and freezing tolerance prior to the establishment of continuous snow cover. In contrast, a positive association between mean minimum temperatures and crown tissue water content was significant only when air temperatures were above 0°C, as water content did not decrease further at sub-zero temperatures. Seasonal changes in T 1 were closely related to changes in freezing tolerance. T 1 decreased until January even though water content stopped decreasing. Further tests on 15 field-grown varieties confirmed a strong negative association between freezing tolerance and T 1 . The results suggest that cold hardening is comprised of two stages, with the transition occurring at ca 0°C. Development of hardiness was related to (1) a reduction in water content in the first stage (at minimum temperatures > 0°C), and (2) a change in physical state of water without much reduction in water content in the second stage. Varietal differences in hardiness thus arise due to changes in both water content and physical state of water.
Databáze: OpenAIRE
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