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Induction of Thermosensitivity in Wheat Roots: Salt Sensitivity and Effects of Chloramphenicol and Ethanol
Author(s) -
SKOGQVIST INGRID
Publication year - 1973
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1973.tb01154.x
Subject(s) - chloramphenicol , ethanol , chemistry , salt (chemistry) , poaceae , botany , horticulture , biology , biochemistry , antibiotics
Thermosensitivity was induced through a heat shock in wheat roots. Chloramphenicol and ethanol decreased the induced sensitivity to a degree where all roots were alive. The heat sensitized wheat roots were more sensitive to high salt concentrations than untreated roots.