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PubMed1994

Different sites of photodamage in chilling-sensitive (sorghum) and chilling-resistant (barley and wheat) plants.

The electron transport chain was affected to varying degrees by high light intensity at low temperature in different crop plants. The PS II was found to be the sensitive site while PS I showed very little change in its activity. Photoinhibition affected the oxidizing side of PS II in all three plants. However, the site of inhibition was different in chilling-sensitive and chilling-resistant plants. In sorghum, the water splitting reaction was damaged while in barley and wheat the damage occurred in the reaction centre itself. It appears that photoinhibition may affect different sites within the PS II in chilling-resistant and sensitive plants.

Cold Temperature↗
PubMed1975

Chilled food systems. Effects of chilled holding on quality of beef loaves.

Following storage at 32 degrees or 42 degrees +/- 1 degrees F. for zero (4 hr.), and one, two, four, seven, and nine days, beef loaves which had either been cooked; cooked and pasteurized; or cooked, frozen, and thawed prior to storage were compared with a freshly prepared, freshly cooked loaf. Loaves were initially cooked to an internal temperature of 165 degrees F. and reheated to the same temperature prior to testing. A freshly prepared loaf cooked immediately prior to evaluation statistically had a shorter heating time, less cooking losses, higher moisture content, lower thiobarbituric acid (TBA) scores, and higher taste panel scores for odor, juiciness, flavor, and appearance. In all quality-related properties evaluated, the reference loaf rated higher. Pasteurized loaves were not significantly different from refrigerated loaves. Frozen, thawed loaves had significantly different values for TBA scores for all taste panel evaluations; these differences were indicative of reduced quality. Taste panel scores decreased and TBA scores increased significantly over nine-day storage. The hypothesis that changes over time were linear was not rejected. The only significant difference noted for the two storage temperatures of 32 degrees and 42 degrees F. was for total heating time. Standard plate counts for aerobic bacteria were extremely low when samples were taken after storage and after reheating. Only two loaves sampled had counts per gram above 100. The absence of microbial growth pattern indicated that increases in TBA scores and decreases in odor and flavor scores were produced by autoxidation of lipids.

Cooking↗
PubMed2005

The degree of chills for risk of bacteremia in acute febrile illness.

PURPOSE: Patients with acute febrile illness may experience different degrees of chills. To evaluate the different degrees of chills in predicting risk of bacteremia in patients with acute febrile illness, we performed a single-center prospective observational study. METHODS: We enrolled consecutive adult patients with acute febrile illness presenting to our emergency department. We defined mild chills as cold-feeling equivalent such as the need of an outer jacket; moderate chills as the need for a thick blanket; and shaking chills as whole-body shaking even under a thick blanket. We estimated risk ratios of the different degrees of chills for bacteremia using multivariable adjusted Poisson regression. RESULTS: Of a total 526 patients, 40 patients (7.6%) had bacteremia. There were 65 patients (12.4%) with shaking chills, 100 (19%) with moderate chills, and 105 (20%) with mild chills. By comparing patients with no chills, the risk ratios of bacteremia were 12.1 (95% confidence interval [CI] 4.1-36.2) for shaking chills, 4.1 (95% CI 1.6-10.7) for moderate chills, and 1.8 (95% CI 0.9-3.3) for mild chills. Shaking chills showed a specificity of 90.3% (95% CI 89.2-91.5) and positive likelihood ratio of 4.65 (95% CI 2.95-6.86). The absence of chills showed a sensitivity of 87.5% (95% CI 74.4-94.5) and negative likelihood ratio of 0.24 (95% CI 0.11-0.51). CONCLUSION: Evaluation of the degree of chills is important for estimating risk of bacteremia in patients with acute febrile illness. The more severe degree of chills suggests the higher risk of bacteremia.

Acute Disease↗
PubMed2005

Boron nutrition and chilling tolerance of warm climate crop species.

BACKGROUND: Field observations and glasshouse studies have suggested links between boron (B)-deficiency and leaf damage induced by low temperature in crop plants, but causal relationships between these two stresses at physiological, biochemical and molecular levels have yet to be explored. Limited evidence at the whole-plant level suggests that chilling temperature in the root zone restricts B uptake capacity and/or B distribution/utilization efficiency in the shoot, but the nature of this interaction depends on chilling tolerance of species concerned, the mode of low temperature treatment (abrupt versus gradual temperature decline) and growth conditions (e.g. photon flux density and relative humidity) that may exacerbate chilling stress. SCOPE: This review explores roles of B nutrition in chilling tolerance of continual root or transient shoot chills in crop species adapted to warm season conditions. It reviews current research on combined effects of chilling temperature (ranging from >0 to 20 degrees C) and B deficiency on growth and B nutrition responses in crop species differing in chilling tolerance. CONCLUSION: For subtropical/tropical species (e.g. cucumber, cassava, sunflower), root chilling at 10-17 degrees C decreases B uptake efficiency and B utilization in the shoot and increases the shoot : root ratio, but chilling-tolerant temperate species (e.g. oilseed rape, wheat) require much lower root chill temperatures (2-5 degrees C) to achieve the same responses. Boron deficiency exacerbates chilling injuries in leaf tissues, particularly under high photon flux density. Suggested mechanisms for B x chilling interactions in plants are: (a) chilling-induced reduction in plasmalemma hydraulic conductivity, membrane fluidity, water channel activity and root pressure, which contribute to the decrease in root hydraulic conductance, water uptake and associated B uptake; (b) chilling-induced stomatal dysfunction affecting B transport from root to shoot and B partitioning in the shoot; and (c) B deficiency induced sensitivity to photo-oxidative damage in leaf cells. However, specific evidence for each of the mechanisms is still lacking. Impacts of B status on chilling tolerance in crop species have important implications for the management of B supply during sensitive stages of growth, such as early growth after planting and early reproductive development, both of which can coincide with the occurrence of chilling temperatures in the field.

Acclimatization↗
PubMed2006

Insights on the development, kinetics, and variation of photoinhibition using chlorophyll fluorescence imaging of a chilled, variegated leaf.

The effect of chilling on photosystem II (PSII) efficiency was studied in the variegated leaves of Calathea makoyana, in order to gain insight into the causes of chilling-induced photoinhibition. Additionally, a relationship was revealed between (chilling) stress and variation in photosynthesis. Chilling treatments (5 degrees C and 10 degrees C) were performed for different durations (1-7 d) under a moderate irradiance (120 micromol m-2 s-1). The individual leaves were divided into a shaded zone and two illuminated, chilled zones. The leaf tip and sometimes the leaf base were not chilled. Measurements of the dark-adapted Fv/Fm were made on the different leaf zones at the end of the chilling treatment, and then for several days thereafter to monitor recovery. Chilling up to 7 d in the dark did not affect PSII efficiency and visual appearance, whereas chilling in the light caused severe photoinhibition, sometimes followed by leaf necrosis. Photoinhibition increased with the duration of the chilling period, whereas, remarkably, chilling temperature had no effect. In the unchilled leaf tip, photoinhibition also occurred, whereas in the unchilled leaf base it did not. Whatever the leaf zone, photoinhibition became permanent if the mean value dropped below 0.4, although chlorosis and necrosis were associated solely with chilled illuminated tissue. Starch accumulated in the unchilled leaf tip, in contrast to the adjacent chilled irradiated zone. This suggests that photoinhibition was due to a secondary effect in the unchilled leaf tip (sink limitation), whereas it was a direct effect of chilling and irradiance in the chilled illuminated zones. The PSII efficiency and its coefficient of variation showed a unique negative linearity across all leaf zones and different tissue types. The slope of this curve was steeper for chilled leaves than it was for healthy, non-stressed leaves, suggesting that the coefficient of variation may be an important tool for assessing stress in leaves.

Carbohydrate Metabolism↗
PubMed2003

Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.

Our objectives were to examine the effects of prerigor excision and rapid chilling vs. conventional carcass chilling of two muscles on proteolysis and tenderness during the postmortem storage, as well as the effects of fast and slow rates of cooking on myofibrillar characteristics and tenderness. The longissimus thoracis (LT) and triceps brachii (TB), long head muscles were removed 45 min after exsanguination from the left side of 12 carcasses and chilled in an ice bath to induce cold shortening (excised, rapidly chilled). At 24 h postmortem, the corresponding muscles were removed from the right side (conventionally chilled). All muscles were cut into 2.54-cm-thick steaks and assigned to one of two postmortem times (1 or 14 d), and to raw and cooking treatments. Steaks were cooked at 260 degrees C (FAST) or 93 degrees C (SLOW) in a forced-air convection oven to an internal temperature of 70 degrees C. Cooking loss, cooking time, and Warner-Bratzler shear force (WBSF) were measured on cooked steaks. Sarcomere length (SL) and the extent of proteolysis of desmin were measured on raw and cooked steaks. As expected, the excised, rapidly chilled muscles had a much more rapid (P < 0.05) temperature decline than those that were conventionally chilled. The excised, rapidly chilled treatment resulted in shorter (P < 0.05) SL, and SL was shorter (P < 0.05) in LT than in TB steaks. Raw steaks had longer (P < 0.05) SL than cooked steaks, regardless of chilling treatment. The FAST cooking resulted in shorter (P < 0.05) SL than SLOW cooking in conventionally chilled steaks, but cooking rate had no effect (P > 0.05) on SL of rapidly chilled steaks. Generally, TB steaks required longer (P < 0.05) cooking times and had higher (P < 0.05) cooking losses than LT steaks, and FAST-cooked steaks had greater (P < 0.05) cooking losses than SLOW-cooked steaks. Rapidly chilled steaks had less (P < 0.05) degradation of desmin than conventionally chilled steaks (31 vs. 41%). Aging for 14 d increased (P < 0.05) desmin degradation. Rapid chilling of muscles resulted in much higher (P < 0.05) WBSF values, whereas aging resulted in lower (P < 0.05) WBSF values. The SLOW-cooked TB steaks were more tender (P < 0.05) than FAST-cooked TB steaks and LT steaks cooked at either rate. Excised, rapidly chilled muscles underwent proteolysis, but it occurred at a slower rate during the first 24 h postmortem than it did in conventionally chilled muscles. Cooking rate did not affect tenderness of LT steaks, but SLOW cooking resulted in more tender TB steaks.

Animals↗
PubMed1991

Effects of chilling on the biochemical and functional properties of thylakoid membranes.

The mechanism of chilling resistance was investigated in 4-week-old plants of the chilling-sensitive cultivated tomato, Lycopersicon esculentum Mill. cv H722, and rooted cuttings of its chilling-resistant wild relative, L. hirsutum Humb. and Bonpl., which were chilled for 3 days at 2 degrees C with a 14-hour photoperiod and light intensity of 250 micromoles per square meter per second. This chilling stress reduced the chlorophyll fluorescence ratio, stomatal conductance, and dry matter accumulation more in the sensitive L. esculentum than in the resistant L. hirsutum. Photosynthetic CO(2) uptake at the end of the chilling treatment was reduced more in the resistant L. hirsutum than in L. esculentum, but recovered at a faster rate when the plants were returned to 25 degrees C. The reduction of the spin trap, Tiron, by isolated thylakoids at 750 micromoles per square meter per second light intensity was taken as a relative indication of the tendency for the thylakoids to produce activated oxygen. Thylakoids isolated from the resistant L. hirsutum with or without chilling treatment were essentially similar, whereas those from chilled leaves of L. esculentum reduced more Tiron than the nonchilled controls. Whole chain photosynthetic electron transport was measured on thylakoids isolated from chilled and control leaves of the two species at a range of assay temperatures from 5 to 25 degrees C. In both species, electron transport of the thylakoids from chilled leaves was lower than the controls when measured at 25 degrees C, and electron transport declined as the assay temperature was reduced. However, the temperature sensitivity of thylakoids from chilled L. esculentum was altered such that at all temperatures below 20 degrees C, the rate of electron transport exceeded the control values. In contrast, the thylakoids from chilled L. hirsutum maintained their temperature sensitivity, and the electron transport rates were proportionately reduced at all temperatures. This sublethal chilling stress caused no significant changes in thylakoid galactolipid, phospholipid, or protein levels in either species. Nonchilled thylakoid membranes from L. hirsutum had fourfold higher levels of the fatty acid 16:1, than those from L. esculentum. Chilling caused retailoring of the acyl chains in L. hirsutum but not in L. esculentum. The chilling resistance of L. hirsutum may be related to an ability to reduce the potential for free radical production by close regulation of electron transport within the chloroplast.

Journal Article↗
PubMed2000

Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C.

1. An experiment was conducted to investigate the development of shortening-induced toughness in the Pectoralis major (PM) muscles of commercially processed broilers, air-chilled at 0 degrees C and -12 degrees C, as a function of muscle pH early post-mortem. Electrical stimulation was used immediately after stunning and neck cutting to provide carcases with pH values 15 min post-mortem (pH15 min) ranging between 6.79 and 5.85. 2. The deep PM muscle temperatures of carcases chilled at -12 degrees C were lower (cooler) after primary chilling and at 215 min post-mortem than those chilled at 0 degrees C, although chilling regimen had no major effect on pH values over the 24 h post-mortem period. However, carcases chilled at -12 degrees C had longer sarcomeres, lower cooking losses and lower shear force values than those chilled at 0 degrees C. 3. Correlation analysis of the results for both chilling regimens clearly demonstrated that over the pH15min range 6.79 to 5.85, carcases with the lowest pH15min values had the shortest sarcomeres, the highest cooking losses and the toughest meat. In addition, there was no evidence to support the occurrence of cold shortening within this population. This suggests that an early onset of rigor at higher temperatures in broiler carcases, as well as inducing rigor shortening and toughness, might also induce greater protein denaturation and subsequent loss of water holding capacity as manifested in increased cooking losses. 4. Quadratic regression curves showed that over the pH15min range 6.80 to 6.30, only the fast chilling regimen at -12 degrees C could inhibit rigor shortening and minimise changes in cooking loss and shear force values. However, neither chilling regimen was effective in preventing severe rigor shortening, increased cooking losses and adverse toughness in carcases with pH15min values below 6.30. 5. The benefits of fast chilling carcases with pH15min values above 6.3 can also be quantified in terms of carcases exceeding a 4.00 kg/cm2 toughness threshold. Only 1.9% of these carcases chilled at -12 degrees C exceeded this limit (maximum shear force value of 4.72 kg/cm2) compared to 34.9% of the carcases chilled at 0 degrees C (maximum shear force value of 8.46 kg/cm2), further emphasising the considerable reduction in textural variability and improvement in tenderness gained by fast air-chilling at -12 degrees C.

Animals↗
PubMed2004

The role of aquaporins and membrane damage in chilling and hydrogen peroxide induced changes in the hydraulic conductance of maize roots.

When chilling-sensitive plants are chilled, root hydraulic conductance (L(o)) declines precipitously; L(o) also declines in chilling-tolerant plants, but it subsequently recovers, whereas in chilling-sensitive plants it does not. As a result, the chilling-sensitive plants dry out and may die. Using a chilling-sensitive and a chilling-tolerant maize genotype we investigated the effect of chilling on L(o), and its relationship to osmotic water permeability of isolated root cortex protoplasts, aquaporin gene expression, aquaporin abundance, and aquaporin phosphorylation, hydrogen peroxide (H(2)O(2)) accumulation in the roots and electrolyte leakage from the roots. Because chilling can cause H(2)O(2) accumulation we also determined the effects of a short H(2)O(2) treatment of the roots and examined the same parameters. We conclude from these studies that the recovery of L(o) during chilling in the chilling-tolerant genotype is made possible by avoiding or repairing membrane damage and by a greater abundance and/or activity of aquaporins. The same changes in aquaporins take place in the chilling-sensitive genotype, but we postulate that membrane damage prevents the L(o) recovery. It appears that the aquaporin response is necessary but not sufficient to respond to chilling injury. The plant must also be able to avoid the oxidative damage that accompanies chilling.

Amino Acid Sequence↗
PubMed1993

Alteration of Gene Expression Associated with Abscisic Acid-Induced Chilling Tolerance in Maize Suspension-Cultured Cells.

ABA induces chilling tolerance in maize (Zea mays L., cv Black Mexican Sweet) suspension-cultured cells at 28[deg] C when ABA was added to the culture medium at least 6 h prior to chilling (4[deg] C), and this induction can be inhibited by blocking protein synthesis with cycloheximide treatment (Z. Xin, P.H. Li [1992] Plant Physiol 99: 707-711). De novo synthesis of proteins and changes in poly(A+) RNAs were investigated during the ABA induction of chilling tolerance at 28[deg] C as well as during chilling exposure. At 28[deg] C, ABA increased the net synthesis of 11 proteins. Five of these proteins, whose net synthesis was also increased by chilling (4[deg] C), were called group I ABA-induced proteins; the remaining six proteins, whose net synthesis was not altered by chilling, were called group II ABA-induced proteins. Chilling suppressed the net synthesis of three proteins. ABA treatment prior to chilling did not alleviate this suppression. ABA applied at the inception of chilling induced neither chilling tolerance nor accumulation of any of the group II proteins; however, once the group II proteins appeared, they were continually synthesized even in a chilling regimen. ABA induced seven in vitro translation products at 28[deg] C. Three of these products could also be induced by chilling; the remaining four were induced by ABA only at 28[deg] C. These results suggest that ABA-induced alteration of protein synthesis at 28[deg] C is associated with an increased chilling tolerance in maize suspension-cultured cells.

Journal Article↗
PubMed1993

Relationship between Proline and Abscisic Acid in the Induction of Chilling Tolerance in Maize Suspension-Cultured Cells.

Both proline and abscisic acid (ABA) induce chilling tolerance in chilling-sensitive plants. However, the relationship between proline and ABA in the induction of chilling tolerance is unclear. We compared the time course of the increase in chilling tolerance induced by proline and ABA, and the time course of the uptake of both into the cultured cells of maize (Zea mays L. cv Black Mexican Sweet) at 28[deg]C. The plateau of proline-induced chilling tolerance preceded by 12 h the plateau of ABA-induced chilling tolerance. The uptake of exogenous ABA into the cells reached a plateau in 1 h, whereas the uptake of exogenous proline gradually increased throughout the 24-h culture period. Although the proline content in ABA-treated cells was 2-fold higher than in untreated cells at the end of the 24-h ABA treatment at 28[deg]C, the correlation between the endogenous free proline content and the chilling tolerance in the ABA-treated cells was insignificant. Isobutyric acid treatment, which resulted in a larger accumulation of proline in the cells than ABA treatment, did not increase chilling tolerance. The induction of chilling tolerance by proline and ABA appeared to be additive. Cycloheximide inhibited ABA-induced chilling tolerance, but it did not inhibit proline-induced chilling tolerance. Newly synthesized proteins accumulate in ABA-treated cells at 28[deg]C while the chilling tolerance is developing (Z. Xin and P.H. Li [1993] Plant Physiol 101: 277-284), but none of these proteins were observed in the proline-treated cells. Results suggest that proline and ABA induce chilling tolerance in maize cultured cells by different mechanisms.

Journal Article↗
PubMed2004

Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast.

Inhibition of Clostridium perfringens germination and outgrowth by salts of organic acids such as sodium lactate, sodium acetate, buffered sodium citrate and buffered sodium citrate supplemented with sodium diacetate was evaluated during continuous chilling of ground turkey. Turkey breast meat was injected with a brine-containing NaCl, potato starch and potassium tetra pyrophosphate to yield final in-product concentrations of 0.85%, 0.25% and 0.20%, respectively. The meat was ground, mixed with either sodium lactate (1%, 2%, 3% or 4%), sodium acetate (1% or 2%), buffered sodium citrate (Ional, 1%) or buffered sodium citrate supplemented with sodium diacetate (Ional Plus trade mark, 1%), in addition to a control that did not contain added antimicrobials. Each product was mixed with a three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.8 log10 spores/g. Inoculated products (10 g) were packaged into cook-in-bags (2 x 3 in.), vacuum sealed, cooked at 60 degrees C for 1 h, and subsequently chilled from 54.4 to 7.2 degrees C in 15, 18 and 21 h following exponential chilling rates. Products were sampled immediately after cooking and then after chilling. Chilling of cooked turkey following 15, 18 and 21 h chill rates resulted in germination and outgrowth of C. perfringens spores to 6.6, 7.58 and 7.95 log10 CFU/g populations, respectively, from initial spore populations of ca. 2.80 log10 CFU/g. Incorporation of sodium lactate (1%), sodium acetate (1%), Ional or Ional Plus (1%) substantially inhibited germination and outgrowth of C. perfringens spores compared to controls. Final C. perfringens total populations of 3.12, 3.10, 2.38 and 2.92 log10 CFU/g, respectively, were observed following a 15-h exponential chill rate. Similar inhibitory effects were observed for 18 and 21 chill rates with the antimicrobials at 1% concentrations. While sodium lactate and sodium acetate concentrations of 1% were sufficient to control C. perfringens germination and outgrowth (<1.0 log10 CFU/g growth) following 15 h chill rates, higher concentrations were required for 18 and 21 h chill rates. Ional at 1% concentration was effective in inhibiting germination and outgrowth to <1.0 log10 CFU/g of C. perfringens for all three chill rates (15, 18 and 21 h) tested. Use of sodium salts of organic acids in formulation of ready-to-eat meat products can reduce the risk of C. perfringens spore germination and outgrowth during chilling.

Animals↗
PubMed2006

Differential responses of antioxidative system to chilling and drought in four rice cultivars differing in sensitivity.

Responses of antioxidative defense systems to chilling and drought stresses were comparatively studied in four cultivars of rice (Oryza sativa L.) differing in sensitivity, two of them (Xiangnuo no. 1 and Zimanuo) are tolerant to chilling but sensitive to drought and the other two (Xiangzhongxian no. 2 and IR50) are tolerant to drought but sensitive to chilling. The seedlings of rice were transferred into growth chamber for 5 d at 8 degrees C as chilling treatment, or at 28 degrees C as control, or at 28 degrees C but cultured in 23% PEG-6000 solution as drought stress treatment. Under drought stress the elevated levels of electrolyte leakage, contents of H(2)O(2) and total thiobarbituric acid-reacting substances (TBARS) in Xiangzhongxian no. 2 and IR50 are lower than those in Xiangnuo no. 1 and Zimanuo. On the contrary, Xiangnuo no. 1 and Zimanuo have much lower level of electrolyte leakage, H(2)O(2) and TBARS than Xiangzhongxian no. 2 and IR50 under chilling stress. Activities of antioxidant enzymes (superoxide dismutase (SOD), catalase, and ascorbate-peroxidase (APX)) and contents of antioxidants (ascorbaic acid and reduced glutathione) were measured during the stress treatments. All of them were enhanced greatly until 3 d after drought stress in the two drought-tolerant cultivars, or after chilling stress in the two chilling-tolerant cultivars. They all were decreased at 5 d after stress treatments. On the other hand, activities of antioxidant enzymes and contents of antioxidants were decreased greatly in the drought-sensitive cultivars after drought stress, or in the chilling-sensitive cultivars after chilling stress. The results indicated that tolerance to drought or chilling in rice is well associated with the enhanced capacity of antioxidative system under drought or chilling condition, and that the sensitivity of rice to drought or chilling is linear correlated to the decreased capacity of antioxidative system.

Antioxidants↗
PubMed2004

Chilling responses of maize (Zea mays L.) seedlings: root hydraulic conductance, abscisic acid, and stomatal conductance.

Maize seedling water relations and abscisic acid (ABA) levels were measured over 24 h of root chilling (5.5 degrees C). At 2.5 h into chilling, leaf ABA levels increased by 40x and stomatal conductance (g(s)) decreased to 20% compared with prechill levels. Despite a rapid g(s) response to root chilling, leaf water potential (Psi(L)) of chilled seedlings decreased to -2.2 MPa resulting in a complete loss of turgor potential (psi(p)). Ineffective g(s) control early in chilling resulted from decreased root hydraulic conductance (L(r)) due to increased water viscosity and factor(s) intrinsic to the roots. After 24 h chilling, Psi(L) and psi(p) of chilled seedlings recovered to control levels due to stomatal control of transpiration and increased L(r). The impact of the temporal changes in g(s) and L(r) on maize seedling water relations during chilling was analysed using a simple, quantitative hydraulic model. It was determined that g(s) is critical to stabilizing Psi(L) at non-lethal levels in chilled seedlings at 2.5 h and 24 h chilling. However, there was also a significant contribution due to increased L(r) at 24 h chilling so that psi(p) increased to control levels. As a first step in determining the factor(s) responsible for the increase in L(r), cDNA microarrays were used to quantify the transcript levels of eight aquaporins obtained from mature root tissue at 24 h chilling. None of these were significantly up-regulated, suggesting that the increase in L(r) was not due to regulation of these aquaporins at the transcriptional level.

Abscisic Acid↗
PubMed1995

Dormancy release and chilling requirement of buds of latitudinal ecotypes of Betula pendula and B. pubescens.

Bud burst and dormancy release of latitudinal ecotypes of Betula pendula Roth and B. pubescens Ehrh. from Denmark ( approximately 56 degrees N), mid-Norway ( approximately 64 degrees N) and northern Norway ( approximately 69 degrees N) were studied in controlled environments. Dormant seedlings were chilled at 0, 5 or 10 degrees C from October 4 onward and then, at monthly intervals from mid-November to February, batches of seedlings were held at 15 degrees C in an 8-h (SD) or 24-h (LD) photoperiod to permit flushing. A decline in days to bud burst occurred with increasing chilling time in all ecotypes. In November, after 44 chilling days, time to bud burst was least in plants chilled at 0 and 5 degrees C. The difference diminished with increasing chilling time, and in February, after 136 chilling days, bud burst was earliest in plants chilled at 10 degrees C. Long photoperiods during flushing significantly reduced thermal time after short chilling periods (44 and 74 days), but had no effect when the chilling requirement was fully met after 105 or more chilling days. No significant difference in these responses was found between the two species. In both species, chilling requirement decreased significantly with increasing latitude of origin. Bud burst was normal in seedlings overwintered at 12 degrees C, but was erratic and delayed in seedlings overwintered at 15 and especially at 21 degrees C, indicating that the critical overwintering temperature is between 12 and 15 degrees C. We conclude that there is little risk of a chilling deficit in birch under Scandinavian winter conditions even with a climatic warming of 7-8 degrees C. The likely effects of a climatic warming include earlier bud burst, a longer growing season and increased risk of spring frost injury, especially in high latitude ecotypes.

Journal Article↗