Biochemical Comparison of Fruit Buds in Five Peach Cultivars of Varying Degrees of Cold Hardiness1

Lasheen, A. M.; Chaplin, C. E.; Harmon, Roselee

doi:10.21273/jashs.95.2.177

Cited by 15 publications

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“…No starch was found in flower buds at any time from January to April. This confirms an earlier report by the authors (11). That dormant peach buds were fairly high in reducing and total sugars (Figs.…”

Section: Resultssupporting

confidence: 93%

“…H. Hale,' the most tender cultivar, showed higher free amino acid content than the 2 other cultivars. This was particularly true with flower buds during the winter, which confirms earlier (11) conclusions that a tender peach cultivar would synthesize less protein from the available free amino acid pool than a hardy one. This would result in higher free amino acid and lower protein content in a tender cultivar than in a hardy one.…”

supporting

confidence: 87%

“…Leaves, shoots and flower buds were then lyophilized and ground to pass 60 mesh sieve for chemical analyses of total and reducing sugar, starch, protein, and total and individual amino acids. The methods used in these analyses have been described previously (11).…”

Section: Methodsmentioning

confidence: 99%

“…Individual Amino Acids Leaves. The 18 amino acids reported (11) to exist in peach flower buds were all found in measurable quantities in leaves, shoots and fruit buds of the 3 peach cultivars studied. In leaves (Figs.…”

mentioning

confidence: 90%

“…J. H. Hale. Proline was reported (11) to accumulate in peach flower buds in January (1968) 3 times higher than arginine. Figure 4, however, shows arginine to be twice as high as proline in peach flower buds in January (1969).…”

mentioning

confidence: 98%

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Biochemical Comparison of Seasonal Variations in Three Peach Cultivars Differing in Cold Hardiness1

Lasheen

Chaplin

1971

J. Amer. Soc. Hort. Sci.

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Leaves, shoots and flower buds of 3 peach cultivars differing in cold hardiness were compared biochemically throughout the year. The analyses included starch, reducing and total sugars, total protein, and total and individual amino acids, (a) Starch in leaves and shoots was low in early spring, but increased to peak concentrations in fall. Flower buds were devoid of starch, (b) Reducing and total sugars in leaves and shoots were high in early spring and decreased to a minimum in fall, but increased to a maximum in the shoots during winter. In flower buds reducing and total sugars were relatively high during winter and increased to peak concentrations in early spring, (c) Protein in leaves was high in spring but decreased to a minimum in summer, then steadily increased to a peak concentration in fall. A similar but less pronounced trend occurred in shoots. In flower buds a steady increase in protein occurred during dormancy and reached a maximum in early spring, (d) Total free amino acids in leaves was high in the spring, but decreased rapidly to a minimum in the fall. In shoots the level was relatively high in the spring, decreased in early summer, but increased to a maximum in late summer, then gradually leveled off during the fall and winter. In flower buds the level was relatively high in winter, but increased rapidly in early spring. Some correlation existed between the levels of the biochemical constituents and the degree of hardiness in the 3 peach cultivars.

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Section: Resultssupporting

confidence: 93%

supporting

confidence: 87%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 90%

mentioning

confidence: 98%

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