Effect of combined salt and heat treatments on germination and heat-shock protein synthesis in lentil seeds

Biologia Plantarum

Volumn 43, Issue 4, 2000, Pages 591-594

  Dell'Aquila, A ^a  

^a CNR   (Italy)

Author keywords

Heat stress; Lens culinaris; Salt stress

Indexed keywords

LENS CULINARIS;

EID: 0033791601     PISSN: 00063134     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1002815015236     Document Type: Article

References (15)

1. Osmotic sensitivity in relation to salt sensitivity in germinating barley seeds
2. A new equation for calculating osmotic potential
3. The influence of temperature on seed germination rate in grain legumes
4. Wheat seed ageing and embryo protein degradation
5. Interaction effect between salt and high temperature on germination of fresh and aged lentil (Lens culinaris Medik.) seed lots
6. Heat-shock proteins in monitoring aging and heat-induced tolerance in germinating wheat and barley embryos
7. Amplification of aging symptoms in two differently thermal-sensitive wheat (Triticum durum L.) genotypes by heat-shock: Relationships between germination response and embryo protein patterns
8. Regulation of protein synthesis in germinating wheat embryos under polyethylene glycol and salt stress
9. Effects of temperature, salt, and osmotic potential on early growth of wheat (Triticum aestivum). I. Germination
10. Expression of low molecular weight heat-shock proteins under field conditions
11. The osmotic potential of polyethylene glycol 6000
12. Interactive effects of temperature and osmotic potential on the germination of range plants
13. The roles of heat shock proteins in plants
14. Evolution, structure and function of the small heat shock proteins in plants
15. Heat-shock protein 70 levels in temperature-stressed mung bean shoots