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Changes in the sugar content of barley anthers during culture on different carbohydrates

Roberts-Oehlschlager, S. L., Dunwell, J. M. and Faulks, R. (1990) Changes in the sugar content of barley anthers during culture on different carbohydrates. Plant Cell, Tissue and Organ Culture, 22 (2). pp. 77-85. ISSN 0167-6857

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To link to this item DOI: 10.1007/BF00043682

Abstract/Summary

The quantity of glucose liberated by an anther homogenate from nine different carbon substrates, was examined to elucidate the rate of carbohydrate breakdown by anther tissues in culture. The possible relationship between these results and development in culture was examined by extraction, and HPLC analysis of the soluble sugars from anthers cultured on medium containing one of four of the previously tested carbon substrates. Similarly, sugars from anthers subjected to one of three different inductive pretreatments, were analysed and compared with extracts from fresh anthers. The most successful carbon source in culture, when measured by fresh, and dry weight gain of the developing anthers, were the diglucoses maltose and cellobiose. Glucose was probably liberated from these diglucose substrates at a similar rate to that at which it could be utilized during the development of microspore derived structures. Pretreatments were shown to increase the glucose content of anthers, providing a pulse of the sugar at the start of culture. This effect was particularly pronounced when anthers were preincubated on a medium containing mannitol, and this type of pretreatment was found to be the most successful in promoting the development of microspore derived structures (measured by gain in fresh and dry weight) when subsequently cultured on medium containing maltose.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Biodiversity, Crops and Agroecosystems Division > Crops Research Group
ID Code:86987
Uncontrolled Keywords:anther, barley, carbohydrates, HPLC, microspores
Publisher:Springer

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