Effect of temperature upon linolenic acid level in wheat and rye seedlings

T. Farkas, Éva Déri-Hadlaczky, Adonisz Belea

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

The fatty acid composition, of leaves of nine wheat and one rye species was studied in relation to temperature both under laboratory and field conditions. Seedings exposed to cold (2 C) either in laboratory or on fild had higher levels of linolenic acid in their lipids than their greenhouse (22 C) germinated controls. The increase of the level of linolenic acid was accompanied by a decrease in the level of linoleic acid in field grown species. A relationship seems to exist between sensitivity to cold and accumulation of linolenic acid; those species resistant to cold displayed greater increase in their linolenic acids than those more sensitive to chilling temperatures. This response in cold resistant species was quite rapid, two days of cold exposure resulted in a significant increase of linolenic acid. The possible mechanisms responsible for the observed changes are discussed.

Original languageEnglish
Pages (from-to)331-334
Number of pages4
JournalLipids
Volume10
Issue number6
DOIs
Publication statusPublished - Jun 1975

Fingerprint

alpha-Linolenic Acid
linolenic acid
Seedlings
rye
Triticum
wheat
Temperature
seedlings
temperature
Linolenic Acids
Chilling
Greenhouses
Linoleic Acid
Fatty Acids
linoleic acid
Lipids
sowing
fatty acid composition
Secale
greenhouses

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Biochemistry
  • Biochemistry, Genetics and Molecular Biology(all)
  • Food Science

Cite this

Effect of temperature upon linolenic acid level in wheat and rye seedlings. / Farkas, T.; Déri-Hadlaczky, Éva; Belea, Adonisz.

In: Lipids, Vol. 10, No. 6, 06.1975, p. 331-334.

Research output: Contribution to journalArticle

Farkas, T. ; Déri-Hadlaczky, Éva ; Belea, Adonisz. / Effect of temperature upon linolenic acid level in wheat and rye seedlings. In: Lipids. 1975 ; Vol. 10, No. 6. pp. 331-334.
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