Table 3.
Physiological and biochemical traits of source-sink organs of wheat, influenced by LTS.
| Plant organs | Effect | Growth stage | Low temperature and duration | LTS induced alterations | References |
|---|---|---|---|---|---|
| Root | Root absorption ability decreased | Seedling stage (15 d after sowing) | 4 ± 1°C (for 14 d); then returned to 20°C | Protein in spring wheat root ↓ Protein in winter wheat root ↑ |
Karimzadeh, 2000 |
| Poor plant-nutrient relationships Root activity ↓ Root hydraulic conductivity ↓ *IAA accumulation ↓ *MDA and H2O2 content ↑ Electrolyte leakage ↑ |
Aroca et al., 2012; Zörb et al., 2014; Zhu et al., 2015; Hsu and Hsu, 2019 | ||||
| Leaf | Leaf cell structure destroyed, and photosynthesis inhibited | Seedling stage (1 week old) | 4°C (0–7 d) Control: 22°C |
Photosynthetic electron transport ↓ Photosynthetic apparatus activities ↓ Chlorophyll fluorescence parameter ↓ |
Venzhik et al., 2011 |
| Jointing stage | 4.8°C (7 d), 14 d recover, then 5.7°C (5 d) Control: 10°C and 14.1°C |
Chlorophyll concentration ↓ *Pn and stomatal conductance ↓ Chlorophyll fluorescence parameter ↓ Antioxidant enzyme activities ↑ |
Li et al., 2014 | ||
| Jointing stage | −10 to −3°C (8 h) Control: ambient temperature |
The proportion of leaf pigment changed Leaf sponge structure damaged Chlorophyll contents ↓ Photosynthesis levels ↓ |
Wang et al., 2016b | ||
| The anther connective tissue formation phase | −13 to 0°C (2 h) Control: 4°C |
Membrane lipid peroxidation Relative electrolyte leakage rates ↑ Signal transduction proteins ↑ |
Han et al., 2013 | ||
| Spike | Flower abortion and grain filling blocked | Booting stage (the young spikes reached the meiosis stage) | 4°C (60 h) in 2016 and 5°C/2, 0, −2°C day/night (24 h) in 2017 Control: ambient temperature |
Spikelet development inhibited Floret growth delayed *SS and invertase activity ↓ Sucrose content ↑ *SPS activity ↑ *ABA ↑ |
Zhang et al., 2019 |
| Fertilization breakdown Starch depletion *Cell wall bound AI activity ↓ |
Oliver et al., 2010; Thakur et al., 2010 | ||||
| Jointing and booting stages | Mean temperature: −6 ~ 2°C (2,4 and 6 d) Control: 6°C |
Grain nutritional quality ↓ Grain processing quality ↓ |
Liu et al., 2019b |
*
IAA, auxins; MDA, malondialdehyde; H2O2: hydrogen peroxide; Pn, net photosynthetic rate; SS, soluble sugars; SPS, sucrose phosphate synthase; ABA, abscisic acid; AI, acid invertase (Here, ↓ indicates a decrease and ↑ indicates an increase).