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The involvement of indole acetic acid in the thermodormancy of lettuce fruits, Lactuca sativa cv. Grand Rapids

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Summary

At 20° C and at 30° C in darkness, concentrations of indole acetic acid (IAA) greater than 10−7 M inhibited the germination of Grand Rapids lettuce at 24 h and 48 h after the beginning of imbibition. There was no marked, readily defined period of inhibition during germination that could be associated solely with an effect of IAA on suppressing radicle extension. Gibberellin A4+7, benzyladenine and red light were capable of reversing the effects of IAA. There was no consistent pattern of change in the low endogenous levels (less than 11 μg kg−1) of extractable IAA during the first 30 h after imbibition.

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Abbreviations

BA:

Benzyladenine

BSA:

N, bis(trimethylsilyl)-acetamide

DEAE:

Diethylaminoethyl

GA4+7 :

Gibberellins A4 and A7

GC-MS:

Combined gas liquid chromatography-mass spectrometry

GLC:

Gas liquid chromatography

IAA:

Indole acetic acid

TLC:

Thin layer chromatography

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Author notes

  1. J. Robertson

    Present address: Botany Department, Bedford College, University of London, Regent's Park, NW1 4NS

Authors and Affiliations

  1. Botany Department, The University, G12 8QQ, Glasgow, UK

    J. Robertson, J. R. Hillman & A. M. M. Berrie

Authors
  1. J. Robertson
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  2. J. R. Hillman
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  3. A. M. M. Berrie
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Robertson, J., Hillman, J.R. & Berrie, A.M.M. The involvement of indole acetic acid in the thermodormancy of lettuce fruits, Lactuca sativa cv. Grand Rapids. Planta 131, 309–313 (1976). https://doi.org/10.1007/BF00385432

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  • DOI: https://doi.org/10.1007/BF00385432

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