induction of sensitivity to gibberellin in aleurone tissue of developing wheat grains. I. The effect of dehydration

Aleurone layers from immature developing wheat grains (Triticum aestivum L. cvs. Sappo. and Champlein), though normally insensitive, can be made to produce α-amylase in response to gibberellic acid by subjecting the grains to a period of enforced dehydration prior to introduction to the hormone. The...

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Bibliographic Details
Published in:Planta 1982-06, Vol.154 (6), p.573-577
Main Authors: Armstrong, C, Black, M, Chapman, J.M, Norman, H.A, Angold, R
Format: Article
Language:English
Subjects:
Aleurone cells
Aleurone layer
cell membranes
Dehydration
Drying
Enzymes
Flowering
gibberellic acid
Gibberellins
Grains
Hormones
Moisture content
Triticum aestivum
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Summary:Aleurone layers from immature developing wheat grains (Triticum aestivum L. cvs. Sappo. and Champlein), though normally insensitive, can be made to produce α-amylase in response to gibberellic acid by subjecting the grains to a period of enforced dehydration prior to introduction to the hormone. The change in sensitivity appears to depend upon the water content of the tissue, water levels of below approximately 25% being critical for the effect. Grain detachment or duration of drying apparently do not qualitatively influence the development of sensitivity to gibberellic acid. Enhanced sensitivity resulting from drying is not caused by changes in gibberellic acid uptake. A possible mechanism for the change in sensitivity of aleurone cells might be through structural alterations in cell membranes.
ISSN:0032-0935
1432-2048
DOI:10.1007/BF00403003