Carbohydrate partitioning between upper and lower regions of the crown in oat and rye during cold acclimation and freezing.
Carbohydrates have long been recognized as an important aspect of freezing tolerance in plants but the association between these two factors is often ambiguous. To help clarify the relationship, the allocation of carbohydrates between specific tissues within the over wintering organ (crown) of winter cereals was measured. A winter-hardy and non-winter-hardy oat (Avena sativa L.), and a rye (Secale cereale L.) cultivar were grown and frozen under controlled conditions. Crown tissue was fractionated into an upper portion, called the apical region, and a lower portion, called the lower crown. These tissues were ground in liquid N and extracted with water. Extracts were analyzed by HPLC for the simple sugars, sucrose, glucose, fructose, and for fructan of various size classes. After 3 weeks of cold acclimation at 3 degrees C, carbohydrates accounted for approximately 40% of the dry weight of oats and 60% of the dry weight of rye. The apical region, which is the tissue within the crown that acclimates to the greatest extent, was generally 10% higher in total carbohydrates than the lower crown. During a mild freeze, various carbohydrates were allocated differently between specific tissues in the three genotypes. When frozen, fructan generally decreased to a greater extent in the lower crown than in the apical region but sugars increased more in the apical region than in the lower crown. Results suggest that to understand how carbohydrates relate to freezing tolerance, regions of the crown that endure freezing stress differently should be compared.
Livingston
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DP
USDA and North Carolina State University, Unit 3, Raleigh, NC 27695, USA. dpl@unity.ncsu.edu
Premakumar
R
R
Tallury
S P
SP
D000064:Acclimatization; D018554:Avena / Q000737:chemistry*; D002241:Carbohydrates / Q000032:analysis* / Q000737:chemistry; D003080:Cold Temperature; D005615:Freezing; D005630:Fructans / Q000032:analysis; D012434:Secale / Q000737:chemistry*
D002241:Carbohydrates; D005630:Fructans