Different Accumulation of Free Amino Acids during Short- and Long-Term Osmotic Stress in Wheat
Figure 1
Effect of osmotic stress on fresh ((a); significant difference (SD): 0.612) and dry weight ((b); SD: 0.065). 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).
