Claim · model-written summary
Ascorbic acid content was highest in shoots of wheat grown for 6 weeks at 1.5 °C.
- Taxon
- wheat
Triticum aestivume5 - Organ / stage
- shootse5
- Outcome
- Ascorbic acid contente5
- Direction
- higheste5
- Qualifier
- intermediate in roots, and lowest in the endosperme5
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Ascorbic acid content was highest in shoots, intermediate in roots, and lowest in the endosperm of wheat grown for 6 weeks at 1.5 °C”
Title
ASSOCIATION BETWEEN ASCORBIC ACID CONCENTRATION AND COLD HARDENING IN YOUNG WINTER WHEAT SEEDLINGS
J. E. Andrews; D. W. A. Roberts Canadian Journal of Botany 1961. doi:10.1139/b61-039
Other claims from this paper (11)
- Intervention effect Ascorbic acid content of winter wheat varieties was much higher at a hardening temperature of 1.5 °C than at higher temperatures.
- Intervention effect Wheat grown at the three higher temperatures showed no differences in ascorbic acid content.
- Association Ascorbic acid content of winter wheat was dependent on the stage of development at all temperatures.
- Association At 1.5 °C ascorbic acid content of winter wheat increased during the first 6 weeks of growth.
- Association At 1.5 °C ascorbic acid content of winter wheat decreased rapidly after the first 6 weeks of growth.
- Association Variation in ascorbic acid content was closely associated with changes in cold hardiness of wheat.
- Association The more cold hardy winter wheat varieties had higher ascorbic acid contents at hardening temperatures of 1.5° and 3 °C.
- Intervention effect At higher temperatures the differences in ascorbic acid between winter wheat varieties were small.
- Mechanism The ranking of winter wheat varieties by ascorbic acid content could be influenced by relative stages of growth.
- Intervention effect Feeding winter wheat seedlings aqueous ascorbic acid solutions imparted artificial cold hardiness.
- Association The ascorbic acid content of leaves needed for artificial hardening appeared similar to that of fully hardened sprouts.