Pre-maturity α-amylase in wheat: The role of abscisic acid and gibberellins

Kondhare, K.R., Farrell, A.D., Kettlewell, P.S., Hedden, P. and Monaghan, J.M. (2015) Pre-maturity α-amylase in wheat: The role of abscisic acid and gibberellins. Journal of Cereal Science, 63. pp. 95-108.

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The occurrence of pre-maturity α-amylase (PMA) is a major cause of poor bread-making quality (low Hagberg Falling Number) in wheat grain. In susceptible genotypes, it involves the excessive accumulation of high isoelectric point (pI) α-amylase in mature grain prior to germination and in the absence of pre-harvest sprouting. Several factors regulate PMA formation in developing grain, including genotype, agronomy, and environmental conditions. In particular, a cold period during mid-grain development has been found to be a major stimulus for PMA induction. Although the factors affecting the PMA occurrence are well known, little is known about the molecular mechanism governing its induction. The plant hormones abscisic acid (ABA) and gibberellins (GAs) influence various aspects of grain development, and it has been suggested that PMA involves changes in the amount of these hormones or the sensitivity of the grain to these hormones. This review summarizes recent studies investigating the role of ABA and GAs in PMA induction and PMA occurrence.

Item Type: Article
Keywords: Abscisic acid, Gibberellins, Pre-maturity α-amylase, Wheat grain
Divisions: Crop and Environment Sciences
Depositing User: Ms Kath Osborn
Date Deposited: 19 May 2016 15:40
Last Modified: 23 Jan 2018 11:53

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