Scanning electron microscopy of mature grains of rye, wheat and triticale with emphasis on grain shrivelling
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ArticleLanguage: En Publication details: 1987Subject(s):
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Hereditas v. 107, no. 2, p. 147-162615048Summary: Mature grains from a wheat variety, a rye variety and 4 triticale lines werestudied. Grain shrivelling was pronounced in 2 of the triticale lines and was associated with the presence of cavities, primarily in the pericarp, central endosperm, crease and aleurone/subaleurone regions. The following factors are thought to be important in connection with grain shrivelling: (1) the degrading effects of amylolytic, proteolytic and cell wall digesting enzymes, (2) a decrease in starch synthesis and accumulation of dry matter, and (3) an imbalance between grain size determinants and grain filling potential.
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
| Article | CIMMYT Knowledge Center: John Woolston Library | Reprints Collection | REP-4266 (Browse shelf(Opens below)) | 1 | Available | 615048 |
Illustrations, literature cited p. 161-162
Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0018-0661
Mature grains from a wheat variety, a rye variety and 4 triticale lines werestudied. Grain shrivelling was pronounced in 2 of the triticale lines and was associated with the presence of cavities, primarily in the pericarp, central endosperm, crease and aleurone/subaleurone regions. The following factors are thought to be important in connection with grain shrivelling: (1) the degrading effects of amylolytic, proteolytic and cell wall digesting enzymes, (2) a decrease in starch synthesis and accumulation of dry matter, and (3) an imbalance between grain size determinants and grain filling potential.
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