The role of sensitivity to abscisic acid and gibberellin in pre-maturity α-amylase formation in wheat grains

Kondhare, K.R., Kettlewell, P.S., Farrell, A.D., Hedden, P. and Monaghan, J.M. (2013) The role of sensitivity to abscisic acid and gibberellin in pre-maturity α-amylase formation in wheat grains. Journal of Cereal Science, 58 (3). pp. 472-478.

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Abstract

To study the role of abscisic acid (ABA) and gibberellin (GA) sensitivity in regulating pre-maturity α-amylase (PMA) in wheat grains, plants were grown in a glasshouse under cold-shock and ambient conditions. α-amylase activity in response to applied ABA and GA was measured in detached-grains with the embryo removed (in vitro) and in intact-grains attached to the plant (in situ). The in vitro experiment was conducted using Spark (low PMA-susceptible genotype) and Rialto (highly PMA-susceptible genotype), with the aim of defining the time point for GA-sensitivity. The results showed an increase in GA-sensitivity at about 640 degree days after anthesis (DAA) in Rialto. There was no evidence for a change in ABA-sensitivity in either variety. The in situ experiments were conducted using genotypes from a Spark × Rialto doubled haploid population segregating for the Rht-D1a (tall) or Rht-D1b allele and for the presence or absence of 1BS/1RS. For Rht-D1a (tall) or Rht-D1b genotypes with or without 1BS/1RS, the cold-shock significantly increased GA-sensitivity, whereas there was no significant change in ABA-sensitivity. These results show PMA is related to an increase in GA-sensitivity that occurs in the aleurone at around 640 degree DAA, and can be enhanced by environmental factors (e.g. cold-shock

Item Type:	Article
Divisions:	Crop and Environment Sciences (to 31.07.20)
Depositing User:	Mr Darren Roberts
Date Deposited:	08 Nov 2018 09:37
Last Modified:	29 Nov 2018 12:10
URI:	https://hau.repository.guildhe.ac.uk/id/eprint/17064

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