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Plant and Cell Physiology, 1978, Vol. 19, No. 2 337-344
© 1978

Article

Physiology of kernel shrivelling and its reduction in triticale

Ashwani K. Srivastava

Department of Botany, College of Basic Sciences and Humanities, Punjab Agricultural University Ludhiana, Punjab, India

The present paper elucidates the basic physiological attributes responsible for kernel shrivelling in triticale. High alpha amylase activity with low endosperm starch and loss of kernel moisture not in harmony with the increase in dry weight, were some of the physiological attributes observed to be associated with kernel shrivelling in triticale. Seed vernalization for 60 days at 4± 1°C, with a critical stage of 5 hr imbibition, caused a reduction in kernel shrivelling, to a maximum of 30% as compared with 80% in the control. Alpha amylase activity was relatively low widi high endosperm starch content in all stages of developing kernels of the vernalized crop. In the vernalized crops, loss of kernel moisture was gradual and in harmony with the increase in dry weight throughout development till maturity. Other improvements were also observed.

(Received July 28, 1977; )
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