A Physiological Study of Cold Tolerance in Corn1

Abstract

It is possible that a vernalization effect, such as described by McKinney and Sando, is induced in the refrigeration of corn seed. In these experiments cold-tolerant strains of corn apparently have a better stalk insulation against cold than do susceptible strains. Tolerance in corn appears to be a function of proteins. Protein variation in plants may account for differences in cold tolerance due to concurrent nutritional differences. Proteins may vary in quantity or quality or both. Differences in cold tolerance of tissues caused by exposure to chemical salts may be attributed to effects upon nutrition, the proteins being the constituents affected. Natural cold tolerance in a strain of corn in the seed stage can be temporarily retarded by soaking the seed in certain chemical solutions. It is also true that the same chemical treatment may impart an induced cold tolerance to an otherwise susceptible strain. Generally speaking, protection of corn against cold injury by soaking the parental seed in chemical solutions probably affects the plant most in the younger stages and wears off as the plant grows older.