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Plant Physiology 63:758-764 (1979)
© 1979 American Society of Plant Biologists

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Articles

Possible Role of Volatile Fatty Acids and Abscisic Acid in the Dormancy of Oats

Alex M. M. Berriea

David Bullerb,1, Ronald Donb,1,2 and William Parkerb,3

a Department of Botany, The University, Glasgow G12 8QQ Scotland, Department of Chemistry, University of Stirling, Scotland

Species of Avena differ markedly in their levels of pre- and post-harvest dormancy. These species offer the opportunity of determining if dormancy is related to the endogenous level of growth inhibitor. Germinability in two species of differing levels of dormancy, common oat Avena sativa L., and wild oat Avena fatua L. was assessed as were the contents of abscisic acid and volatile fatty acids of chain length C6-C10. In A. sativa which did not possess postharvest dormancy there was no correlation between germination and inhibitor levels but in A. fatua the relationship between the content of fatty acid and dormancy was good. The loss of these fatty acids in dry storage by evaporation could explain after ripening.

1 Recipients of Science Research Council Studentships.

2 Present address, Department of Agriculture, Food and Fisheries for Scotland, Scientific Services, East Craigs, Corstorphine, Edinburgh.

3 Deceased.




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Copyright © 1979 by the American Society of Plant Biologists