Different Accumulation of Free Amino Acids during Short- and Long-Term Osmotic Stress in Wheat
Figure 6
Effect of osmotic stress on the concentration of amino acids belonging to the serine family. The time course of changes was compared under control and stress (15% PEG) conditions in the freezing-sensitive CS and CS(Tsp5A) and the freezing-tolerant CS(Ch5A) wheat genotypes. The standard deviations of the data were below 10% in each case (not shown on the graphs because of the better transparency). (a): Ser (SD: 0.644), and (b): Gly (SD: 0.159).
