Abstract
Temperature and vitamin-induced changes in root elongation are closely associated with changes in non-reducing sugar content in particular. Thiamine enhanced the reducing sugar content of the shoot and reduced that of the root at normal temperature. In contrast, elevated temperature caused a significant reduction in the reducing sugar content of the shoot and increased that of the root. Thiamine at elevated temperature showed a synergistic effect in decreasing the sugar content of the shoot and increasing it in the root. Although riboflavin could not enhance the reducing sugar content of the shoot at normal temperature, at elevated temperature its response was quite similar to that of thiamine. These differences were partly associated with amylase activity of the root and the shoot. Vitamin treatment preceded by elevated temperature showed synergistic effect with respect to non-reducing sugar content by increasing it in the shoot and the root. The role of vitamins is discussed.
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Rao, P.G., Sudarsanam, G. Carbohydrate changes induced by temperature and vitamins in green gram (Vigna radiata L. Wilczek) seedlings. Proc. Indian Acad. Sci. 93, 111–117 (1984). https://doi.org/10.1007/BF03052995
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DOI: https://doi.org/10.1007/BF03052995