Osmotic Adjustment and the Development of Freezing Resistance in Fragaria virginiana

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Abstract
Cold temperature acclimation in strawberry (F. virginiana) leaves apparently involves the alteration of cellular osmotic properties. Alterations in leaf osmotic potential were closely correlated with alterations in soluble carbohydrate content of the leaf tissue and changing temperatures. Leaf starch content was inversely related to soluble carbohydrate levels, suggesting that starch is a partial source of osmoticum during osmotic adjustment associated with cold temperature stress. Free amino acid changes were more closely linked to senescence and growth proceses while changes in ion content suggested a rapid mobilization of solutes at the onset of freezing temperatures. This was supported by changes in whole plant gradients in leaf osmotic potential before and after exposure to freezing temperatures. Of all leaves undergoing osmotic adjustment, only the younger leaves survived, suggesting an age-dependent component to freezing resistance in leaves. Freezing resistance appears to involve alterations in several cellular properties that act in concert to confer a hardy state of the tissue. Although osmotic adjustment may be an important component of the final combination of cellular properties, this study indicates that solute accumulation does not function alone to confer freezing resistance.