Carbohydrates in winter wheat during hardening and cold storage

H÷fundur┌tgefandi┌tgßfußr┌tgßfusta­ur
Larsen Arild, Gusta LawrenceB˙na­arfÚlag ═slands, BŠndaskˇlinn ß Hvanneyri, Rannsˇknastofnun landb˙na­arins, Rannsˇknast÷­ SkˇgrŠktar rÝkisins, Tilraunast÷­ hßskˇlans Ý meinafrŠ­i, Vei­imßlastofnun1989ReykjavÝk
Rit┴rgangurT÷lubla­Bls.
B˙vÝsindi269-73

gr-buv2-al&lg.PDF

Frß vefstjˇra: Greinina Ý heild sinni er a­ finna Ý pdf-skjalinu hÚr a­ ofan

ABSTRACT

The freezing tolerance of six winter wheat varieties was tested after 0, 1 and 4 weeks of hardening. The 4-weeks-hardened plants were then cold-stored at -3░C for 0, 2, 4, 8 or 16 weeks. After 2 weeks of storage the plants had reached maximum freezing tolerance and after 16 weeks the tolerance had declined but varietal differences were greater. The water content of crown tissue declined during hardening. The percentage of total soluble carbohydrates increased rapidly during the first week of hardening and tended to remain higher during cold storage in the hardier variety 'Alabaskaja' than the less hardy variety 'Monopol'.

Key words: carbohydrates, freezing tolerance, hardening, winter wheat.

YFIRLIT

Kolvetni Ý vetrarhveiti vi­ h÷r­nun og geymslu Ý kulda

Frost■ol sex vetrarhveitisstofna var mŠlt eftir 0, 1 og 4 vikna h÷r­nun. Eftir 4 vikna h÷r­nun voru pl÷nturnar geymdar vi­ -3░C Ý 0, 2, 4, 8 e­a 16 vikur. Eftir 2 vikna geymslu h÷f­u pl÷nturnar nß­ hßmarksfrost■oli og eftir 16 vikna geymslu Ý kulda haf­i frost■oli­ minnka­, en munur ß stofnum var meiri. Hlutdeild ■urrefnis Ý pl÷ntunni ˇx vi­ h÷r­nun, og hlutdeild leysanlegra kolvetna ˇx hratt fyrstu viku h÷r­nunar og virtist haldast hŠrra vi­ kuldageymsluna Ý ■olnari stofninum 'Alabaskaja' en Ý stofninum 'Monopol'.