A positive temperature coefficient is the term which has been used to indicate that an increase in solubility occurs as the temperature is raised, whereas a negative coefficient indicates a decrease in solubility with rise in temperature.

Effect of Temperature

Publisher Summary This chapter illustrates the developments in the field of aeration since 1960, which have culminated in the modeling of the oxygen movements within the plant. The chapter collates the mathematical approaches to the aeration process and explains the concepts of modeling in a simplified manner. It is noted that the environment exerts a considerable influence on the directional flow of the respiratory gases within the plant and the directional exchange with the atmosphere. Oxygen can enter the plant body in a variety of ways. In non-aquatic species, the stomata and lenticels provide paths of low resistance for the entry and exit of both oxygen and carbon dioxide. In submerged astomatal aquatics, surface permeabilities are sufficiently high to allow the necessary gas transference. Plants rooted in unsaturated soils are exposed to an oxygen-rich environment over the greater part of their shoot and root surfaces. Oxygen enters the plant in the combined state as water. As water, it is transported from root to shoot in the xylem where a proportion is finally released into the liquid phase within the chloroplasts during the photolysis stage of photosynthesis.

Aeration in Higher Plants

http://directory.umm.ac.id/Data%20Elmu/jurnal/A/Agriculture,%20Ecosystems%20and%20Environment/Vol82.Issue1-3.Dec2000/1642.pdf

Temperature variability and the yield of annual crops

Germination—Still a mystery

Seed dormancy is an important component of plant fitness that causes a delay of germination until the arrival of a favourable growth season. Dormancy is a complex trait that is determined by genetic factors with a substantial environmental influence. Several of the tissues comprising a seed contribute to its final dormancy level. The roles of the plant hormones abscisic acid and gibberellin in the regulation of dormancy and germination have long been recognized. The last decade saw the identification of several additional factors that influence dormancy including dormancy-specific genes, chromatin factors and non-enzymatic processes. This review gives an overview of our present understanding of the mechanisms that control seed dormancy at the molecular level, with an emphasis on new insights. The various regulators that are involved in the induction and release of dormancy, the influence of environmental factors and the conservation of seed dormancy mechanisms between plant species are discussed. Finally, expected future directions in seed dormancy research are considered.

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Molecular mechanisms of seed dormancy

Flour and noodle colour influence the value of wheat (Triticum aestivum L.) and are obvious targets for breeders seeking to improve quality, end-product range, and marketability of wheat. The objective of this investigation was to identify quantitative trait loci (QTLs) associated with flour and noodle colour traits and with individual components of colour. One hundred and sixty-three doubled haploid lines derived from Sunco x Tasman, white-grained, prime hard, and hard wheats adapted to the north-eastern region of Australia were used for the bulk of this study and were supplemented by doubled haploid populations derived from CD87 x Katepwa and Cranbrook x Halberd for comparisons of flour colour. Samples of Sunco x Tasman, together with parental lines, were grown at Narrabri, NSW, in 1998 and 1999 and at Roma, Qld, in 1998 and used for visible light reflectance measurements of flour brightness (CIE L*) and yellowness (CIE b*), and white salted noodle (WSN) and yellow alkaline noodle (YAN) brightness, yellowness, and colour stability. Xanthophyll content and polyphenol oxidase (PPO) activity were measured spectrophotometrically. No consistent QTLs were identified for flour L* or initial L* of WSN and YAN. Xanthophyll content was very strongly associated with QTLs located on chromosomes 3B and 7A and these QTLs also had a major influence on flour b*, WSN b*, and YAN b*. Noodle brightness at 2, 24, and 48 h and the magnitude of change in noodle L* and b* with time were affected by QTLs on 2D, contributed by Tasman, and, to a lesser degree, 2A. The QTL on 2D was clearly associated with control of grain PPO, an enzyme implicated in darkening of Asian style noodles. QTLs located on 2B, 4B, and 5B and associated with control of grain size or flour protein content also appeared to influence a number of colour traits.

/pdf/mapping-components-of-flour-and-noodle-colour-in-australian-2b285xc0dy.pdf

Mapping components of flour and noodle colour in Australian wheat

Improved resistance to preharvest sprouting in modern bread wheat (Triticum aestivum. L.) can be achieved via the introgression of grain dormancy and would reduce both the incidence and severity of damage due to unfavourable weather at harvest. The dormancy phenotype is strongly influenced by environmental factors making selection difficult and time consuming and this trait an obvious candidate for marker assisted selection. A highly significant Quantitative Trait Locus (QTL) associated with grain dormancy and located on chromosome 4A was identified in three bread wheat genotypes, two white- and one red-grained, of diverse origin. Flanking SSR markers on either side of the putative dormancy gene were identified and validated in an additional population involving one of the dormant genotypes. Genotypes containing the 4A QTL varied in dormancy phenotype from dormant to intermediate dormant. Based on a comparison between dormant red- and white-grained genotypes, together with a white-grained mutant derived from the red-grained genotype, it is concluded that the 4A QTL is a critical component of dormancy; associated with at least an intermediate dormancy on its own and a dormant phenotype when combined with the R gene in the red-grained genotype and as yet unidentified gene(s) in the white-grained genotypes. These additional genes appeared to be different in AUS1408 and SW95-50213.

A QTL located on chromosome 4A associated with dormancy in white- and red-grained wheats of diverse origin.

Late-maturity α-amylase: Low falling number in wheat in the absence of preharvest sprouting

The level of grain dormancy and sensitivity to ABA of the embryo, a key factor in grain dormancy, were examined in developing grains of a white-grained wheat line, Novosibirskaya 67 (NS-67), and its red-grained near-isogenic lines (ANK-1A to -1D); a red-grained line, AUS 1490, and its white-grained mutant line (EMS-AUS). ANK lines showed higher levels of grain dormancy than NS-67 at harvest maturity. AUS 1490 grain also showed higher dormancy than EMS-AUS grain. These results suggest that the R gene for grain colour can enhance grain dormancy. However, the dormancy effect conferred by the R gene was not large, suggesting that it plays a minor role in the development of grain dormancy. Water extracts of AUS 1490 and EMS-AUS bran contained germination inhibitors equivalent to 1-10 microM ABA, although there was no difference in the amount of inhibitors between AUS 1490 and EMS-AUS. Thus, the grain colour gene of AUS 1490 did not appear to enhance the level of grain dormancy by accumulating germination inhibitors in its bran. Sensitivity to ABA of embryos was higher in grains collected around harvest-maturity for ANK lines and AUS 1490, compared with NS-67 and EMS-AUS. The R gene might enhance grain dormancy by increasing the sensitivity of embryos to ABA.

Daryl J. Mares

Papers

Mapping components of flour and noodle colour in Australian wheat

A QTL located on chromosome 4A associated with dormancy in white- and red-grained wheats of diverse origin.

Late-maturity α-amylase: Low falling number in wheat in the absence of preharvest sprouting

Effect of grain colour gene (R) on grain dormancy and sensitivity of the embryo to abscisic acid (ABA) in wheat.

Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles