Different Accumulation of Free Amino Acids during Short- and Long-Term Osmotic Stress in Wheat
Figure 4
Effect of osmotic stress on the concentration of amino acids belonging to the glutamate 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): Glu (SD: 1.66), (b): Gln (SD: 5.10), (c): Pro (SD: 1.67), (d): Arg (SD: 0.070), and (e): -aminobutyrate (SD: 0.128).
