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Abscisic Acid Content of Barley Grains During Ripening as Affected by Temperature and Variety 1
Author(s) -
Goldbach H.,
Michael G.
Publication year - 1976
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1976.0011183x001600060015x
Subject(s) - abscisic acid , hordeum vulgare , biology , ripening , cultivar , dormancy , botany , horticulture , poaceae , germination , agronomy , biochemistry , gene
The Abscisic acid (ABA) content of grains of two varieties of barley ( Hordeum vulgare L.) was investigated during their development. ABA was determined by the Lemna minor ‐bioassay after extraction and purification similar to Milborrow's 1967 method. In the first days after pollination ABA content was low, and reached a maximum at the same time as the fresh and dry weight of the grains. The subsequent decrease in ABA levels coincided with drying of the grains. The cultivar ‘Kristina,’ characterized by a very short dormancy and a low resistance to sprouting, showed a distinctly lower ABA level during grain development compared to the more resistant ‘Oriol’. After reaching its maximum, the decrease of ABA in the grains of ‘Kristina’ was, under the same environmental conditions, more pronounced than in Oriol. Barley grains of plants grown at 26 C compared to those grown at 18C, matured sooner and reached an earlier ABA maximum followed by a sharper decrease in ABA content. In mature grains a relatively high proportion of the total ABA amount was found in the embryo. A possible relationship between ABA and the ripening process is discussed.