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Freeze‐Induced Changes in Carbohydrates Associated with Hardiness of Barley and Rye
Author(s) -
Olien C. R.,
Clark J. L.
Publication year - 1995
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/cropsci1995.0011183x003500020036x
Subject(s) - secale , fructan , biology , hordeum vulgare , sucrose , fructose , sugar , osmotic pressure , hardiness (plants) , botany , monosaccharide , food science , carbohydrate , sugar beet , hordeum , poaceae , biochemistry , horticulture , cultivar
Deficiencies in winter hardiness of barley ( Hordeum vulgare L.) with respect to osmotic and adhesive components of freeze stress might be improved by genetic transfer of specific traits from rye ( Secale cereale L.). These protective traits may include the hydrolysis of fructan for accumulation and secretion of sugars. The objectives of this research were (i) to measure total and intercellular water soluble carbohydrates (CLIO), sucrose, glucose, fructose, and fructan, in ‘Hudson’ barley and ‘Rosen’ rye by ethanol/water extraction of plants and by perfusion of crowns; and (ii) to estimate relief of freeze stress caused by adhesive and osmotic energies. Carbohydrates were detected and quantified by refractometry after high pressure liquid chromatography (HPLC). Freezing (−3°C, 4 d) caused a greater change the molar concentration of CHOs in rye than in barley extracts (26 vs. 16% increase, respectively), which would proportionally decrease freeze dehydration. The sugars perfused from frozen plants consisted of a higher proportion of monosaccharides in rye than barley, which would result in a greater potential for relief of adhesion. These mechanisms involve increase of sugar content in locations which relieve critical freeze stress.