Skip Navigation



AOBPreview published online on May 13, 2005
Annals of Botany, doi:10.1093/aob/mci167
This Article
Right arrow FREE Full Text (PDF) Freely available
Right arrow All Versions of this Article:
96/2/331    most recent
mci167v1
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrowRequest Permissions
Google Scholar
Right arrow Articles by LIVINGSTON, D.
Right arrow Articles by TALLURY, S. P.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by LIVINGSTON, D.
Right arrow Articles by TALLURY, S. P.
Agricola
Right arrow Articles by LIVINGSTON, D.
Right arrow Articles by TALLURY, S. P.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

Published by Oxford University Press on behalf of the Annals of Botany Company 2005
Received September 28, 2004
Revised November 8, 2004
Accepted March 29, 2005

Short Communication

Carbohydrate Concentrations in Crown Fractions from Winter Oat during Hardening at Sub-zero Temperatures

DAVID LIVINGSTON 1*, R. PREMAKUMAR 2, and S. P. TALLURY 3

1 USDA and North Carolina State University, 840 Method Road, Unit 3, Raleigh, NC 27695, USA
2 USDA and North Carolina State University, 3127 Ligon Street, Raleigh, NC 27607, USA
3 North Carolina State University, 840 Method Road, Unit 3, Raleigh, NC 27695, USA

* To whom correspondence should be addressed.
DAVID LIVINGSTON, E-mail: dpl{at}unity.ncsu.edu


  Abstract

• Background and Aims Contradictory results in correlation studies of plant carbohydrates with freezing tolerance may be because whole crown tissue is analysed for carbohydrates while differences exist in the survival of specific tissue within the crown. The aim of this study was to see if carbohydrate changes in tissue within oat crowns during second phase hardening (sub-zero hardening) are tissue specific.

• Methods The lower portion of oat (Avena sativa) crowns was exposed to mild grinding in a blender and the remaining crown meristem complex, consisting of tough root-like vessels, was ground in a device developed specifically for grinding cereal crown tissue. Carbohydrates were extracted by water and measured by HPLC. Carbohydrate concentrations were compared in the two regions of the crown before and after hardening at sub-zero temperatures.

• Key Results Fructan of all size classes except DP>6 decreased during sub-zero hardening in both stems (base of leaf sheath) and crown meristem complex. Total simple sugar increase, including sucrose, was significantly higher in the crown meristem complex than in the stem.

• Conclusions Results support the hypothesis that carbohydrate change in mildly frozen plants is tissue specific within crowns and underscore the need to evaluate specific tissue within the crown when correlating the biochemistry of plants with freezing tolerance.

Keywords: Freezing tolerance, crown tissue, oat, Avena sativa, carbohydrates, fructan, apical meristem.
Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?




Disclaimer:
Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.