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AOBPreview originally published online on June 4, 2008
Annals of Botany 2008 102(2):287-293; doi:10.1093/aob/mcn091
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© The Author 2008. Published by Oxford University Press on behalf of the Annals of Botany Company. All rights reserved. For Permissions, please email: journals.permissions@oxfordjournals.org

The Effect of Temperature Shock and Grain Morphology on Alpha-amylase in Developing Wheat Grain

A. D. Farrell and P. S. Kettlewell*

Crop and Environment Research Centre, Harper Adams University College, Newport, Shropshire, TF10 8NB, UK

* For correspondence. E-mail pskettlewell{at}harper-adams.ac.uk

Received: 14 December 2007    Returned for revision: 8 April 2008    Accepted: 12 May 2008    Published electronically: 4 June 2008

Background and Aims: The premature production of alpha-amylase without visible germination has been observed in developing grain of many cereals. The phenomenon is associated with cool temperatures in the late stages of grain growth but the mechanisms behind it are largely unknown. The aim of this study was to replicate the phenomenon under controlled conditions and investigate the possibility of a mechanistic link with grain size or endosperm cavity size.

Methods: Five wheat (Triticum aestivum) genotypes differing in their susceptibility to premature alpha-amylase were subjected to a range of temperature shocks in controlled environments. A comparison was then made with plants grown under ambient conditions but with grain size altered by using degraining to increase the assimilate supply. At maturity, alpha-amylase, grain area and endosperm cavity area were measured in individual grains.

Key Results: Both cold and heat shocks were successful in inducing premature alpha-amylase in susceptible genotypes, with cold shocks the most effective. Cold shocks also increased grain area. Degraining resulted in increased grain area overall, but the larger grain did not have higher alpha-amylase. Analysis of individual grain found that instances of high alpha-amylase were not associated with differences in grain area or endosperm cavity area.

Conclusions: Pre-maturity alpha-amylase is associated with temperature shocks during grain filling. In some cases this coincides with an increase in grain area, but there is no evidence of a mechanistic link between high alpha-amylase and grain or endosperm cavity area.

Key words: Alpha-amylase, pre-maturity alpha-amylase, late maturity alpha amylase, temperature, grain size, endosperm cavity, wheat, Triticum aestivum


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