Varietal differences in wheat in resistance to germination in the ear and α-amylase content of the grain

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Abstract
1. Three varieties of wheat with white grain and eleven with red grain were examined for a-amylase content of the grain and for resistance to germination in the ear when harvest was delayed.2. There were large differences between varieties in a-amylase activity. These were due partly to differences in susceptibility to germination in the ear, which always resulted in increased a-amylase activity. There were also large differences between varieties in the a-amylase content of grain which had no visible indication of germination. These differences were not related to susceptibility to germination and were confirmed by a glass-house experiment in which the ears were always dry from emergence to harvest.

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