EFFECTS OF EXPOSURE OF WHEAT EARS TO HIGH-TEMPERATURE ON DRY-MATTER ACCUMULATION AND CARBOHYDRATE-METABOLISM IN THE GRAIN OF 2 CULTIVARS .1. IMMEDIATE RESPONSES

Ears of wheat were exposed for up to 7 days during the grain-filling stage to high temperature (35-degrees-C day/25-degrees-C night) and metabolic responses in the grain were compared to those in ears maintained at lower temperatures (21-degrees-C day/16-degrees-C night). Two cultivars of wheat known to differ in their post-anthesis tolerance of high temperature were compared. Raising the temperature resulted in a small increase in the rate of dry matter accumulation: both cultivars responded similarly. Sucrose content of the endosperm was either not affected or increased by raising the temperature. Raising the temperature had differential effects on glucose and fructose content: fructose was substantially reduced while glucose was either unaffected or slightly increased. After raising the temperature the concentrations of all three hexose phosphates measured, glucose-6-phosphate (G-6-P), glucose-1-phosphate (G-1-P) and fructose-6-phosphate (F-6-P), were reduced similarly on a percentage basis and to about the same extent as fructose. The concentration of the sugar nucleotide (UDP-glucose) resulting from the breakdown of sucrose by sucrose synthase was also reduced at high temperature. Judging from calculated mass-action ratios, all three catalytic steps involved in the interconversion of the metabolites mentioned above were close to equilibrium, and only one mass action ratio (for sucrose synthase) was affected by heating: it was doubled. Although temperature clearly resulted in changes in the reaction catalysed by sucrose synthase, it was not clear how temperature had acted. Concentration of the precursor for starch synthesis (ADP-glucose) was slightly lower in both cultivars at the higher temperature. Taken together the responses could provide at least a partial explanation for the smallness of the increase in starch deposition with increase in temperature, but do not explain the different responses of these two cultivars to high temperature.