Abstract
Influence of CCC on the content of gibberellic acid in cerealsIn green cereal plants from pot and seedling experiments the effect of CCC‐treatment upon the plants' contents of gibberellic acid (GA3) respectively upon gibberellic acid synthesis was examined. Methanol extracts were extracted at pH 2.6–2.8 with ethyl acetate and with n‐butanol. Gibberellic acid was identified and isolated from both extracts by thin‐layer chromatography. Its biological activity was examined by means of the dwarf pea test (kleine Rheinländerin). The results may be summarized as follows: CCC treatment decreased the content of gibberellic acid in all cereals tested. Together with the decrease of stalk length the gibberellic acid contents diminished. Treatment of cereals with authentic gibberellic acid (GA3) increased stalk length even after CCC‐treatment. Thus the physiological effect of added gibberellic acid was not influenced by CCC. Cancelling of CCC effects by treatment with gibberellic acid suggests, that between both compounds does not exist a competitive inhibition. CCC‐treatment decreased the content of gibberellic acid (GA3) in all experiments, however the gibberellic acid synthesis was probably not completely stopped under the conditions of this experiment (50 to 150 mg CCC per pot). Gibberellic acid (GA3) was rarely found in n‐butanol extracts but mainly in ethyl acetate extracts.
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