Paper Details

PJB-2008-35

EVALUATION OF ACQUIRED THERMOTOLERANCE IN WHEAT (TRITICUM AESTIVUM AND T. DURUM) CULTIVARS GROWN IN TURKEY

MUSTAFA YILDIZ* AND HAKAN TERZİ
Abstract

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Genotypic variability in acquired thermotolerance (ATT) among 30 cultivars of bread (Triticum aestivum L.) and durum (Triticum durum Desf.) wheat was evaluated at the seedling stage of growth by 2,3,5­triphenyltetrazolium chloride (TTC) cell viability and chlorophyll (Chl a+b) accumulation assays. In TTC assay, first leaf segments were subjected to heat stress (50°C

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