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Nitrogen- and helium-induced anoxia: different lethal effects on rye seeds.
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Prolonged exposures to acute anoxia caused progressive reductions in the viability of hydrated seeds of Prolific rye. For equal exposures of 9 days or longer, mortality was significantly higher in helium than in nitrogen. The findings suggest that prolonged use of helium as a component of
Differences in the Anaerobic Lactate-Succinate Production and in the Changes of Cell Sap pH for Plants with High and Low Resistance to Anoxia.
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Anaerobically treated seedlings of Oryza sativa L. var arborio accumulated in their shoots more succinate than lactate and cell sap became alkaline. Conversely, in Triticum aestivum L. var MEK 86 lactate accumulation was far higher than that of succinate and cell sap was acidified. Anoxia clearly
N loss to drain flow and N2O emissions from a corn-soybean rotation with winter rye.
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Anthropogenic perturbation of the global nitrogen cycle and its effects on the environment such as hypoxia in coastal regions and increased N2O emissions is of increasing, multi-disciplinary, worldwide concern, and agricultural production is a major contributor. Only limited studies, however, have
Mechanisms involved in the regulation of photosynthetic efficiency and carbohydrate partitioning in response to low- and high-temperature flooding triggered in winter rye (Secale cereale) lines with distinct pink snow mold resistances.
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In terms of climate changes and global warming, winter hardiness could be determined by unfavorable environmental conditions other than frost. These could include flooding from melting snow and/or rain, coincident with fungal diseases. Therefore, we designed an experiment to identify potential
Anaerobic induction of alanine aminotransferase in barley root tissue.
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Alanine aminotransferase, otherwise called glutamate-pyruvate aminotransferase (GPT), activity increases up to fourfold during several days of anaerobic induction in barley (Hordeum vulgare L.) roots, reaching a maximum activity of 13 international units per gram fresh weight. This increase in
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