Different Accumulation of Free Amino Acids during Short- and Long-Term Osmotic Stress in Wheat
Figure 8
Effect of osmotic stress on the concentration of amino acids belonging to the aromatic amino acid 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): Tyr (SD: 0.046), (b): Phe (SD: 0.091), (c): His (SD: 0.122), and (d): 3-metil-His (SD: 0.026).
