Each year substantial tosses are suffered due to wheat yield reductions caused by frost damage. It is therefore of great importance to investigate the biochemical and genetic factors involved in frost resistance. The differing, genetically determined frost resistance levels observed in the wheat species and varieties examined by the authors appear to be due among other things to differences in the metabolism of fatty acids and their derivatives, in the membrane fluidity, etc. In the course of the research the authors clarified the importance of numerous biochemical parameters, such as the total phospholipid acid, phosphatidyl choline, galactolipids, leaf surface wax alcohols and OH-fatty acids, in the development of frost resistance.
|Translated title of the contribution||Biochemical analysis of the frost resistance of the Triticum genus|
|Number of pages||12|
|Publication status||Published - 1998|
ASJC Scopus subject areas
- Agronomy and Crop Science