Different Accumulation of Free Amino Acids during Short- and Long-Term Osmotic Stress in Wheat
Figure 7
Effect of osmotic stress on the concentration of amino acids belonging to the pyruvate 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): Ala (SD: 0.261), (b): Val (SD: 0.146), and (c): Leu (SD: 0.058).
