The Effect of Short Warm Breaks during Chilling on Photosynthesis and the Activity of Antioxidant Enzymes in Plants Sensitive to Chilling

Abstract

The effect of short warm breaks (from 15 min to 5 h) during chilling of three chilling‐sensitive species (tomato, maize and soybean) was investigated. Injuries, intensity of net photosynthesis and antioxidant enzyme activity were measured. Throughout chilling treatment, plants were warmed by transferring them during the last few hours of the light phase from chilling temperature (5 °C for tomato and maize, 2 °C for soybean) to 20 °C. After warming, seedlings were moved back to chilling conditions. Warm breaks of 5 h almost entirely prevented the appearance of injuries, as measured by changes in leakage of electrolytes and tissue water content, during 12 days of chilling. Even a 15‐min warm break ensured a significant decrease in injuries in chilled maize seedlings compared to continuously chilled seedlings. Inhibition of gas exchange and fluorescence in seedlings of two maize genotypes differing in chilling resistance was, to a small extent, prevented by 1‐h warm breaks, while 4‐h warm breaks reduced inhibition significantly. The length of the warm break (1 or 4 h) had no influence on changes in SOD activity compared to continuously chilled plants, but warm breaks of 4 h produced a significant increase in CAT activity. The possible influence of an alternative pathway in preventing injuries is discussed.