About Us | Help Videos | Contact Us | Subscriptions
 

Members of ASA, CSSA, and SSSA: Due to system upgrades, your subscriptions in the digital library will be unavailable from May 15th to May 22nd. We apologize for any inconvenience this may cause, and thank you for your patience. If you have any questions, please call our membership department at 608-273-8080.

 

Institutional Subscribers: Institutional subscription access will not be interrupted for existing subscribers who have access via IP authentication, though new subscriptions or changes will not be available during the upgrade period. For questions, please email us at: queries@dl.sciencesocieties.org or call Danielle Lynch: 608-268-4976.

Abstract

 

This article in CS

  1. Vol. 24 No. 1, p. 51-54
     
    Received: Apr 7, 1983


 View
 Download
 Alerts
 Permissions
Request Permissions
 Share

doi:10.2135/cropsci1984.0011183X002400010012x

An Adaptive Response of Rye to Freezing1

  1. C. R. Olien2

Abstract

Abstract

An increase in intercellular solute of crown tissue was induced by keeping hardened plants frozen at −3°C for 24 h. This environmental condition commonly occurs because of temperature stabilization from latent heat released as soil water freezes. The amount of intercellular solute in crown tissues was estimated from the concentration of liquid that, when perfused through the plant crown at 1°C, was found, by successive approximations, to be isotonic with the intercellular liquid. The intercellular content of ‘Rosen’ rye (Secale cereale L.) increased by factor of 3.0 to 3.5 when frozen 24 h at −3°C; then at 1°C, the concentration gradually decreased to that of nonfrozen plants. Recovery occurred in less than 1 h at 25—C. The increase of intercellular solute content occurred as a function of time at −3°C. ‘Hudson’ barley (Hordeum vulgare L.) which contains less intercellular solute than Rosen rye after freezing at −3°C, and Rosen rye in which the intercellular solute was reduced by flushing, were less hardy than Rosen rye tested with the normal 24-h prefreeze at −3°C.

  Please view the pdf by using the Full Text (PDF) link under 'View' to the left.

Copyright © .