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PJB-2008-35
EVALUATION OF ACQUIRED THERMOTOLERANCE IN WHEAT (TRITICUM AESTIVUM AND T. DURUM) CULTIVARS GROWN IN TURKEY
Abstract
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
