Various temperature effects on spikelet growth in hulless oat during grain-filling stage

Chan Seop Ko, Joo Sun Lee, Yong Weon Seo

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

Temperature conditions affect growth and grain development during the grain-filling stage, but a comprehensive analysis of oat subjected to different temperatures during grain development has not been studied. In this study, an integrated physiological and proteomic examination of oat spikelets was performed to analyze the influence of five different day-time temperatures on stress-relative parameters and grain development. Physiological analysis showed decrease of total chlorophyll, shoot dry weight and spikelet shape development and increased activation of MDA, soluble sugar and antioxidant enzymes, with increase of temperatures. However, considering major grain yield components and storage materials, there should be an optimum temperature during ripening period. The re-sult of proteomic analysis showed significantly high expressions of stress-related gene in high temperature treatment and grain storage materials in optimum temperature. Our findings indicate that temperature conditions during the grain-filling period exert a major influence on yield potential.

Original languageEnglish
Pages (from-to)282-296
Number of pages15
JournalAgricultural and Food Science
Volume31
Issue number4
DOIs
Publication statusPublished - 2022 Dec 31

Bibliographical note

Funding Information:
This research was mainly funded by the Cooperative Research Program for Agriculture Science & Technology De - velopment (PJ015705), Rural Development Administration, Republic of Korea. This research was supported by a grant from Korea University.

Publisher Copyright:
© 2022, The Scientific Agricultural Society of Finland. All rights reserved.

Keywords

  • Avena nuda
  • grain development
  • physiological measurement
  • proteome analysis
  • stress tolerance
  • temperature stress

ASJC Scopus subject areas

  • Food Science

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