BIOCHEMICAL CHANGES IN DEVELOPING WHEAT GRAINS. I. CHANGES IN PROTEINS, CARBOHYDRATES, AND NUCLEIC ACIDS
- 1 April 1976
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Plant Science
- Vol. 56 (2) , 385-391
- https://doi.org/10.4141/cjps76-058
Abstract
Two spring wheat cultivars, (Triticum aestivum L.) one tall, Chris, and another semidwarf, Era, with different yield and grain protein potentials, were grown in a controlled environment chamber to compare protein, carbohydrate, and nucleic acid contents in developing grain at 12, 22, 29, and 36 days after heading. Crude protein and true protein of both cultivars increased and the nonprotein nitrogen decreased as the grain matured. Starch content was initially low but increased rapidly during maturation while reducing sugars, sucrose, and fructosans decreased. Starch synthesis started earlier in Chris but was more rapid in Era at later stages of development. Era contained more starch than Chris at maturity. Nucleic acid contents were also affected during grain maturation. Chris, which produced higher amounts of grain protein throughout grain development, also contained higher amounts of RNA and DNA at all stages of development.Keywords
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