Efficiency of Androgenesis In Vitro in the Culture of Isolated Winter Wheat Anthers: 2. The Influence of the Duration of Low-Temperature Pretreatment of Donor Plants on the Content of Lipid Peroxidation Products and Fatty Acid Composition in Flowers from Different Parts of the Spike
Changes in the fatty acid composition and content of lipid peroxidation products were studied in the tissues of winter wheat flowers ( Triticum aestivum L.) variety Irkutskaya in the process of low-temperature pretreatment of isolated shoots. Compliance of the specified changes is shown as most and...
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Published in | Russian journal of plant physiology Vol. 70; no. 9 |
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Main Authors | , , , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Moscow
Pleiades Publishing
01.12.2023
Springer Nature B.V |
Subjects | |
Online Access | Get full text |
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Summary: | Changes in the fatty acid composition and content of lipid peroxidation products were studied in the tissues of winter wheat flowers (
Triticum aestivum
L.) variety Irkutskaya in the process of low-temperature pretreatment of isolated shoots. Compliance of the specified changes is shown as most and least effective for induced androgenesis in vitro periods of exposure. The distribution of fatty acids in the inflorescences of winter wheat was studied and differences in the content of these components were revealed depending on temperature and flowers location in different parts of the inflorescence. An increase in the content of α-linolenic acid in flower tissues was found during low-temperature treatment, which may indicate the possibility of hardening of isolated spikes in the absence of light. It has been established that the duration of cold exposure, the degree of development of flowers, and their metabolic activity determine the intensity of lipid peroxidation processes in the tissues of the spikes. It was found that the most favorable period of pretreatment of isolated shoots for androgenesis in vitro was accompanied by changes in the middle part of the spikes, characteristic of low-temperature hardening: an increase in the content unsaturated and reduced content of saturated fatty acids as well as lipid peroxidation (LPO) products. |
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ISSN: | 1021-4437 1608-3407 |
DOI: | 10.1134/S102144372460377X |