Pre-maturity α-amylase in wheat: The role of abscisic acid and gibberellins

Volume: 63, Pages: 95 - 108
Published: May 1, 2015
Abstract
The occurrence of pre-maturity α-amylase (PMA) is a major cause of poor bread-making quality (low Hagberg Falling Number) in wheat grain. In susceptible genotypes, it involves the excessive accumulation of high isoelectric point (pI) α-amylase in mature grain prior to germination and in the absence of pre-harvest sprouting. Several factors regulate PMA formation in developing grain, including genotype, agronomy, and environmental conditions. In...
Paper Details
Title
Pre-maturity α-amylase in wheat: The role of abscisic acid and gibberellins
Published Date
May 1, 2015
Volume
63
Pages
95 - 108
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