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Published in Crop Sci 16:797-799 (1976)
© 1976 Crop Science Society of America
677 S. Segoe Rd., Madison, WI 53711 USA
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Abscisic Acid Content of Barley Grains During Ripening as Affected by Temperature and Variety1

H. Goldbach and G. Michael2

The Abscisic acid (ABA) content of grains of two varieties of barley (Hordeum vulgare L.) was investigated during their development. ABA was determined by the Lemna minor-bioassay after extraction and purification similar to Milborrow's 1967 method. In the first days after pollination ABA content was low, and reached a maximum at the same time as the fresh and dry weight of the grains. The subsequent decrease in ABA levels coincided with drying of the grains. The cultivar ‘Kristina,’ characterized by a very short dormancy and a low resistance to sprouting, showed a distinctly lower ABA level during grain development compared to the more resistant ‘Oriol’. After reaching its maximum, the decrease of ABA in the grains of ‘Kristina’ was, under the same environmental conditions, more pronounced than in Oriol. Barley grains of plants grown at 26 C compared to those grown at 18C, matured sooner and reached an earlier ABA maximum followed by a sharper decrease in ABA content. In mature grains a relatively high proportion of the total ABA amount was found in the embryo. A possible relationship between ABA and the ripening process is discussed.

Key Words: Barley varieties • Dormancy • Sprouting • Temperature during ripening • Lemma minor-bioassay

1 Contribution from the Institute of Plant Nutrition, Univ. of Hohenheim, Stuttgart.

2 Research agro-biologist and Prof. of Plant Nutrition resp., University of Hohenheim, POB 106, D-7000 Stuttgart 70, Germany (BRD).

Received for publication February 2, 1976.


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