Deep supercooling enabled by surface impregnation with lipophilic substances explains the survival of overwintering buds at extreme freezing

Autor: Neuner, Gilbert, Kreische, Benjamin, Kaplenig, Dominik, Monitzer, Kristina, Miller, Ramona
Jazyk: angličtina
Rok vydání: 2019
Předmět:
Zdroj: Plant, Cell & Environment
ISSN: 1365-3040
0140-7791
Popis: The frost survival mechanism of vegetative buds of angiosperms was suggested to be extracellular freezing causing dehydration, elevated osmotic potential to prevent freezing. However, extreme dehydration would be needed to avoid freezing at the temperatures down to −45°C encountered by many trees. Buds of Alnus alnobetula, in common with other frost hardy angiosperms, excrete a lipophilic substance, whose functional role remains unclear. Freezing of buds was studied by infrared thermography, psychrometry, and cryomicroscopy. Buds of A. alnobetula did not survive by extracellular ice tolerance but by deep supercooling, down to −45°C. An internal ice barrier prevented ice penetration from the frozen stem into the bud. Cryomicroscopy revealed a new freezing mechanism. Until now, supercooled buds lost water towards ice masses that form in the subtending stem and/or bud scales. In A. alnobetula, ice forms harmlessly inside the bud between the supercooled leaves. This would immediately trigger intracellular freezing and kill the supercooled bud in other species. In A. alnobetula, lipophilic substances (triterpenoids and flavonoid aglycones) impregnate the surface of bud leaves. These prevent extrinsic ice nucleation so allowing supercooling. This suggests a means to protect forestry and agricultural crops from extrinsic ice nucleation allowing transient supercooling during night frosts.
As a fundamental new mechanism, how an overwintering angiosperm bud survives freezing, we demonstrate for A. alnobetula that the bud supercools and ice forms harmlessly in‐between the leaves. Lethal extrinsic nucleation is prevented by impregnation with lipophilic substances.
Databáze: OpenAIRE
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