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. 1979 Apr;63(4):758–764. doi: 10.1104/pp.63.4.758

Possible Role of Volatile Fatty Acids and Abscisic Acid in the Dormancy of Oats

Alex M M Berrie a, David Buller b,1, Ronald Don b,1,2, William Parker b,3
PMCID: PMC542912  PMID: 16660807

Abstract

Species of Avena differ markedly in their levels of pre- and post-harvest dormancy. These species offer the opportunity of determining if dormancy is related to the endogenous level of growth inhibitor. Germinability in two species of differing levels of dormancy, common oat Avena sativa L., and wild oat Avena fatua L. was assessed as were the contents of abscisic acid and volatile fatty acids of chain length C6-C10. In A. sativa which did not possess postharvest dormancy there was no correlation between germination and inhibitor levels but in A. fatua the relationship between the content of fatty acid and dormancy was good. The loss of these fatty acids in dry storage by evaporation could explain after ripening.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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