Different Accumulation of Free Amino Acids during Short- and Long-Term Osmotic Stress in Wheat
Figure 2
Effect of osmotic stress on total free amino acid content. The time course of changes was compared under control ((a); SD: 4.47) and stress (15% PEG; (b); SD: 12.68) conditions in the freezing-sensitive CS and CS(Tsp5A) and the freezing-tolerant CS(Ch5A) wheat genotypes.
