Changes in endogenous abscisic acid and soluble sugars levels during dormancy-release in bulbs of Lilium rubellum

• Published in: Scientia horticulturae Vol. 111; no. 1; pp. 68 - 72
• Main Authors: Xu, Rong-Yan, Niimi, Yoshiji, Han, Dong-Sheng
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 04.12.2006; Elsevier
• Subjects: ABA; abscisic acid; Agronomy. Soil science and plant productions; Biological and medical sciences; Bulb dormancy; bulbs; chemical constituents of plants; dormancy; dormancy breaking; flowering; flowers; Fundamental and applied biological sciences. Psychology; leaves; Lilium; Lilium rubellum; Reducing sugars; regrowth; shoots; stems; storage temperature; storage time; Sucrose; sugar content; ABA; Sucrose; Reducing sugars; Bulb dormancy; Monocotyledones; Horticulture; Dormancy; Reducing sugar; Liliaceae; Endogenous; Dormancy breaking; Sesquiterpenes; Bulb; Angiospermae; Soluble sugar; Abscisic acid; Lilium; Flower crop; Plant growth substance; Spermatophyta
• ISSN: 0304-4238; 1879-1018
• DOI: 10.1016/j.scienta.2006.08.004

Changes in endogenous abscisic acid and soluble sugars levels during dormancy-release of lily bulbs of Lilium rubellum were investigated. Shoot emergence and flowering of the bulbs stored for 14 weeks at 4 °C occurred more synchronously, and the time span from first to last flower in the plants was shorter than those of bulbs stored for 10 weeks at 4 °C. Longer duration of bulb storage showed accelerating effects of increasing leaf number and stem length but negatively affected flower size. Flower number per plant was not much influenced by bulb storage duration. Concentration of endogenous abscisic acid (ABA) level in the bulbs during bulb storage decreased as storage duration increased, and it remained at a constant level after being stored for 10 weeks. This result suggests that the decrease in the endogenous ABA level during bulb storage is correlated with dormancy-release. Concentrations of soluble sugars also changed during bulb cold storage. Sucrose concentration increased as the chilling term increased to 10 weeks but decreased afterward. Glucose and fructose increased from the beginning of chilling to the end of a 14-week cold storage.