Figure 5.
Alleviation of thermoinhibition by exogenous GA and suppression of bioactive GA levels by high temperature. A, Effect of exogenous GA on thermoinhibition. After-ripened Col seeds were imbibed at 22°C (white circles), 34°C (black squares), and 34°C with 50 μm GA3 (black triangles) under continuous illumination. Error bars show sd (n = 3). B, Effect of temperature on bioactive GA levels in seeds. GA levels were quantified by GC-MS using two independent seed batches and similar results were obtained.