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Heat Shock Protein in Developing Grains in Relation to Thermotolerance for Grain Growth in Wheat

โœ Scribed by P. Sharma-Natu; K. V. Sumesh; M. C. Ghildiyal

Book ID
108899620
Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
104 KB
Volume
196
Category
Article
ISSN
0931-2250

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๐Ÿ“œ SIMILAR VOLUMES

Abscisic acid in developing wheat grains
Abscisic acid in developing wheat grains and its relationship to grain growth and maturation
โœ R. W. King ๐Ÿ“‚ Article ๐Ÿ“… 1976 ๐Ÿ› Springer-Verlag ๐ŸŒ English โš– 838 KB

During the later stages of growth of grains of wheat (Triticum aestivum L. cvs. WW15 and Gabo) there is a dramatic increase (up to 40fold) in the content of abscisic acid (ABA) to 4-6 ng per grain. This level remains high from 25 to 40 days after anthesis. Then, in association with natural or forced