Skip to main content

Effects of Low Temperatures on Changes in Oligosaccharides, Phenolics and Peroxidase in Inner Bud of Onion (Allium cepa L.) During Break of Dormancy

Buy Article:

$55.00 plus tax (Refund Policy)

The effects of low temperatures on the break of dormancy of onion bulbs and changes in oligosaccharides, phenolics and peroxidase activity were examined. Cold treatment at 9°C was more effective on break of dormancy than at 0°C, but in both cases cold temperatures caused a rapid break of dormancy. Changes in oligosaccharides and glucose were linked to sprouting stages, with higher concentrations at the onset of sprouting for cold treatments of 9°C for 3 weeks and 0°C for 2 weeks; for the other treatments (9°C for 2 weeks and 0°C for 3 weeks) the high concentrations were reached after sprouting. There was an inverse relation between sprouting on the one hand, and phenolics and peroxidase activity on the other hand. These results emphasized a positive effect of low temperature on breaking dormancy of onion bulbs and the negative role of phenolics and peroxidase on inner bud development.
No Reference information available - sign in for access.
No Citation information available - sign in for access.
No Supplementary Data.
No Data/Media
No Metrics

Document Type: Research Article

Publication date: 1999-11-26

More about this publication?
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more