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Influence of chilling temperature on the composition of lipids and fatty acids in maize zea mays roots


Influence of chilling temperature on the composition of lipids and fatty acids in maize zea mays roots



Biologia (Bratislava) 36(9): 685-692



ISSN/ISBN: 0006-3088

Lipid, phospholipid and fatty acid content and composition were studied in cold-resistant TVA 877 and non-resistant W 64 A maize roots in relation to cooling. In response to low temperature 5.degree. C the content of phospholipids, especially phosphatidylcholine and phosphatidylethanolamine increased. The content of unsaturated fatty acids (linoleic and linolenic acids) also increased. Low temperature induced the same changes in both cultivars independently of cold resistance.

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Accession: 005681908

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Related references

Influence of chilling temperature on the composition of lipids and fatty acids in maize roots. Biologia (Bratislava) Seria C Vseobecna Biologia 36(9): 689-691, 1981

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