Preventing frozen in plants tissue
noerods at usa.net
Mon Mar 8 09:15:28 EST 1999
I have interest about injury in frozen plants tissue cause
by the cold
weather, and I want to do some questions about this, I have
studies of Hincha, D.K. , Universitat Wurzburg, Wurzburg,
article says: " The disaccharides sucrose and trehalose
in regard to their ability to protect isolated spinach
membranes against rupture during a freeze-thaw cycle.
and thawed in the presence of 2.5 mM MgCl2 or NaCl or in
chloroplast stroma medium suffer osmotic rupture as
indicated by the
release of the soluble electron transport protein
the intrathylakoid spaces. Low concentrations of trehalose
(up to 2
mM) provide much more efficient cryoprotection against
membrane rupture than sucrose at the same concentrations.
trehalose can be attributed to a reduction in the solute
the membranes which reduces solute influx during freezing
therefore osmotic swelling and rupture during thawing"
There are some formulas about the use of sucrose and
prevent the freeze damage to plants like potato, lettuce,
and other verdures and fruits like lemon, orange.
My questions are :
This or similar products (containing sucrose , or maybe
with trehalose) are being used in commercial scale in your
country to prevent this freeze damage from the cold
Have this products bad effects in the crops ? are they
accepted commonly by farmer ?
Or may be you can to suggest me some scientist or engineer
worked directly with this case ?
I thank any advice of you ¡¡¡
Noe (Chemical Engineer)
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