Kohlehydratfraktionen im reifenden Weizenkorn unter dem Einfluß von Stickstoff und Chlorcholinchlorid

Abstract

Components of carbohydrates in wheat kernels during the ripening process influenced by nitrogen fertilization and chlorcholinchlorideThe variability of carbohydrates was analysed in ripening kernels of wheat treated with nitrogen and chlorcholinchloride.1. Proceeding ripening in wheat kernels (green, yellow, matured kernels) shows an important decrease of monosaccharides and total sugar. A distinct Influence of CCC — just as a possible postponement of ripening — marked with usually higher contents of monosaccharides and total sugar could be ascertained in green kernels only.2. The synthesis of starch is not influenced by high nitrogen fertilization and essentially finished till the grain is yellow. By CCC‐treatment, compared with untreated plants, a much lower content of starch is caused in green and yellow grains, in matured such differences are detectable scarcely.The decrease of starch content with high nitrogen fertilization is more important than that caused by CCC.