Effect of growth temperature on the composition of phenols in pea roots

被引：11
作者：
Rudikovskaya, E. G. [1 ]
Fedorova, G. A. [2 ]
Dudareva, L. V. [1 ]
Makarova, L. E. [1 ]
Rudikovskii, A. V. [1 ]
机构：
[1] Russian Acad Sci, Siberian Div, Siberian Inst Plant Physiol & Biochem, Irkutsk 664033, Russia
[2] Russian Acad Sci, Siberian Div, Inst Limnol, Irkutsk 664033, Russia
来源：
RUSSIAN JOURNAL OF PLANT PHYSIOLOGY | 2008年 / 55卷 / 05期
关键词：
Pisum sativum; growth temperature; phenolic compounds; flavonoids; HPLC;
D O I：
10.1134/S1021443708050178
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
It was shown that, in pea (Pisum sativum L.) roots, flavans are a dominating component of the soluble phenol fraction. In plants grown at low temperature (8 degrees C), flavan content during the early growth phase was lower than in plants grown at 22 degrees C, but later it increased and was by 40% higher than in plants grown at 22 degrees C. Total phenol content in the two treatments differed insignificantly. Low growth temperature decreased the content of some phenolic compounds in pea seedling roots.
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页码：712 / 715
页数：4
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