Impact of high temperature on the accumulation of proline in genetically divergent cereal varieties
Аутори
Marković, StefanĐukić, Nevena
Torbica, Aleksandra
Živančev, Dragan
Nazari, Simin Hagh
Остала ауторства
Jozinović, AntunBudžaki, Sandra
Strelec, Ivica
Lončarić, Ante
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Growth and development of cereals is affected by abiotic factors, particularly by high temperature. An important factor in plant adaptation to abiotic stress can be the proline accumulation. Proline is an amino acid involved in a series of metabolic processes and is important as a protein stabilizer, osmolite and antioxidant. Under normal physiological conditions, the proline makes up less than 5% of the free amino acids in the plant, while due to stress this amount can increase to over 80%.
Field experiment was conducted with the aim to determine the effect of high temperature on the proline content in different cereal varieties during two vegetative seasons. For the investigation, plant material of 8 genetically divergent winter wheat varieties, 1 variety of triticale and 1 oat variety were used. Samples were collected in days with moderate midday air temperatures of 24-26 °C in the milk stage and after a few days in the same phenological stage, in conditions of high midday air temp...eratures of 34-36 °C.
Кључне речи:
proline / cereals / heat stress / wheat / triticale / oat / cultivarsИзвор:
Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019, 2019, 84-84Издавач:
- Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technology
Колекције
Институција/група
FiVeRTY - CONF AU - Marković, Stefan AU - Đukić, Nevena AU - Torbica, Aleksandra AU - Živančev, Dragan AU - Nazari, Simin Hagh PY - 2019 UR - http://fiver.ifvcns.rs/handle/123456789/2184 AB - Growth and development of cereals is affected by abiotic factors, particularly by high temperature. An important factor in plant adaptation to abiotic stress can be the proline accumulation. Proline is an amino acid involved in a series of metabolic processes and is important as a protein stabilizer, osmolite and antioxidant. Under normal physiological conditions, the proline makes up less than 5% of the free amino acids in the plant, while due to stress this amount can increase to over 80%. Field experiment was conducted with the aim to determine the effect of high temperature on the proline content in different cereal varieties during two vegetative seasons. For the investigation, plant material of 8 genetically divergent winter wheat varieties, 1 variety of triticale and 1 oat variety were used. Samples were collected in days with moderate midday air temperatures of 24-26 °C in the milk stage and after a few days in the same phenological stage, in conditions of high midday air temperatures of 34-36 °C. PB - Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technology C3 - Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019 T1 - Impact of high temperature on the accumulation of proline in genetically divergent cereal varieties EP - 84 SP - 84 UR - https://hdl.handle.net/21.15107/rcub_fiver_2184 ER -
@conference{ author = "Marković, Stefan and Đukić, Nevena and Torbica, Aleksandra and Živančev, Dragan and Nazari, Simin Hagh", year = "2019", abstract = "Growth and development of cereals is affected by abiotic factors, particularly by high temperature. An important factor in plant adaptation to abiotic stress can be the proline accumulation. Proline is an amino acid involved in a series of metabolic processes and is important as a protein stabilizer, osmolite and antioxidant. Under normal physiological conditions, the proline makes up less than 5% of the free amino acids in the plant, while due to stress this amount can increase to over 80%. Field experiment was conducted with the aim to determine the effect of high temperature on the proline content in different cereal varieties during two vegetative seasons. For the investigation, plant material of 8 genetically divergent winter wheat varieties, 1 variety of triticale and 1 oat variety were used. Samples were collected in days with moderate midday air temperatures of 24-26 °C in the milk stage and after a few days in the same phenological stage, in conditions of high midday air temperatures of 34-36 °C.", publisher = "Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technology", journal = "Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019", title = "Impact of high temperature on the accumulation of proline in genetically divergent cereal varieties", pages = "84-84", url = "https://hdl.handle.net/21.15107/rcub_fiver_2184" }
Marković, S., Đukić, N., Torbica, A., Živančev, D.,& Nazari, S. H.. (2019). Impact of high temperature on the accumulation of proline in genetically divergent cereal varieties. in Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019 Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technology., 84-84. https://hdl.handle.net/21.15107/rcub_fiver_2184
Marković S, Đukić N, Torbica A, Živančev D, Nazari SH. Impact of high temperature on the accumulation of proline in genetically divergent cereal varieties. in Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019. 2019;:84-84. https://hdl.handle.net/21.15107/rcub_fiver_2184 .
Marković, Stefan, Đukić, Nevena, Torbica, Aleksandra, Živančev, Dragan, Nazari, Simin Hagh, "Impact of high temperature on the accumulation of proline in genetically divergent cereal varieties" in Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019 (2019):84-84, https://hdl.handle.net/21.15107/rcub_fiver_2184 .