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A rapid dehydration leaf assay reveals stomatal response differences in grapevine genotypes.

Hopper DW, Ghan R, Cramer GR - Hortic Res (2014)

Bottom Line: Shiraz, V. vinifera cv.Grenache and V. vinifera cv.Differences in stomatal response to ABA were also detected.

View Article: PubMed Central - PubMed

Affiliation: Department of Biochemistry and Molecular Biology, University of Nevada , Reno, NV 89557, USA.

ABSTRACT
A simple and reliable way of phenotyping plant responses to dehydration was developed. Fully-developed leaves were detached and placed in a closed plastic box containing a salt solution to control the atmospheric water potential in the container. Three hours of dehydration (weight loss of the leaf) was optimal for measuring changes in stomatal response to dehydration. Application of the plant hormone abscisic acid (ABA) prior to leaf detachment decreased the amount of water loss, indicating that the assay was able to detect differences based on a stomatal response to dehydration. Five different Vitis genotypes (V. riparia, V. champinii, V. vinifera cv. Shiraz, V. vinifera cv. Grenache and V. vinifera cv. Cabernet Sauvignon) with known differences in drought tolerance were screened for their dehydration response and the results obtained corresponded to previous reports of stomatal responses in the vineyard. Significant differences in stomatal density along with differences in the amount and rate of water lost indicate differences in dehydration sensitivity among the genotypes screened. Differences in stomatal response to ABA were also detected. Shiraz had the lowest stomatal density and the highest ABA sensitivity among the genotypes screened, yet Shiraz lost the most amount of water, indicating that it was the least sensitive to dehydration. Despite having the highest stomatal density and intermediate stomatal sensitivity to ABA, V. riparia lost the smallest amount of water, indicating that it was the most sensitive to dehydration. The assay presented here represents a simple and reliable phenotyping method for plant responses to leaf dehydration.

No MeSH data available.


Related in: MedlinePlus

Stomatal sensitivities to ABA of five grapevine genotypes: (a) 100 µM ABA; (b) 500 µM ABA. Data are expressed as the mean±s.e.m. (n=9).
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fig7: Stomatal sensitivities to ABA of five grapevine genotypes: (a) 100 µM ABA; (b) 500 µM ABA. Data are expressed as the mean±s.e.m. (n=9).

Mentions: Since ABA is a major factor involved in stomatal response to dehydration, we tested the hypothesis that these five grapevine genotypes were different in stomatal sensitivity to ABA. A series of different concentrations of ABA (1–500 µM) were tested in preliminary assays of stomatal conductance over time. The clearest results were detected with 100 µM and 500 µM ABA (Figure 7). With 100 µM ABA, water loss was decreased relative to controls over time (Figure 7a). The controls were unaffected by the control spray and thus, data were expressed as a percentage (%) of the control. The stomatal conductance of Ramsey, Riparia and Shiraz was decreased after 75 min of treatment relative to controls. Grenache and Cabernet Sauvignon were significantly decreased relative to controls at 150 min after treatment, but were not significantly different from the other genotypes at this time point. Thus, Grenache and Cabernet Sauvignon responded more slowly, but quickly caught up with the other genotypes at 150 min. The stomatal conductance of all genotypes was decreased by 500 µM ABA after 75 min. Shiraz was decreased to a greater extent than all of the other genotypes at 75 min and 150 min after ABA treatment. Thus, at this ABA concentration, Shiraz stomata were more sensitive to ABA than the other genotypes.


A rapid dehydration leaf assay reveals stomatal response differences in grapevine genotypes.

Hopper DW, Ghan R, Cramer GR - Hortic Res (2014)

Stomatal sensitivities to ABA of five grapevine genotypes: (a) 100 µM ABA; (b) 500 µM ABA. Data are expressed as the mean±s.e.m. (n=9).
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4591676&req=5

fig7: Stomatal sensitivities to ABA of five grapevine genotypes: (a) 100 µM ABA; (b) 500 µM ABA. Data are expressed as the mean±s.e.m. (n=9).
Mentions: Since ABA is a major factor involved in stomatal response to dehydration, we tested the hypothesis that these five grapevine genotypes were different in stomatal sensitivity to ABA. A series of different concentrations of ABA (1–500 µM) were tested in preliminary assays of stomatal conductance over time. The clearest results were detected with 100 µM and 500 µM ABA (Figure 7). With 100 µM ABA, water loss was decreased relative to controls over time (Figure 7a). The controls were unaffected by the control spray and thus, data were expressed as a percentage (%) of the control. The stomatal conductance of Ramsey, Riparia and Shiraz was decreased after 75 min of treatment relative to controls. Grenache and Cabernet Sauvignon were significantly decreased relative to controls at 150 min after treatment, but were not significantly different from the other genotypes at this time point. Thus, Grenache and Cabernet Sauvignon responded more slowly, but quickly caught up with the other genotypes at 150 min. The stomatal conductance of all genotypes was decreased by 500 µM ABA after 75 min. Shiraz was decreased to a greater extent than all of the other genotypes at 75 min and 150 min after ABA treatment. Thus, at this ABA concentration, Shiraz stomata were more sensitive to ABA than the other genotypes.

Bottom Line: Shiraz, V. vinifera cv.Grenache and V. vinifera cv.Differences in stomatal response to ABA were also detected.

View Article: PubMed Central - PubMed

Affiliation: Department of Biochemistry and Molecular Biology, University of Nevada , Reno, NV 89557, USA.

ABSTRACT
A simple and reliable way of phenotyping plant responses to dehydration was developed. Fully-developed leaves were detached and placed in a closed plastic box containing a salt solution to control the atmospheric water potential in the container. Three hours of dehydration (weight loss of the leaf) was optimal for measuring changes in stomatal response to dehydration. Application of the plant hormone abscisic acid (ABA) prior to leaf detachment decreased the amount of water loss, indicating that the assay was able to detect differences based on a stomatal response to dehydration. Five different Vitis genotypes (V. riparia, V. champinii, V. vinifera cv. Shiraz, V. vinifera cv. Grenache and V. vinifera cv. Cabernet Sauvignon) with known differences in drought tolerance were screened for their dehydration response and the results obtained corresponded to previous reports of stomatal responses in the vineyard. Significant differences in stomatal density along with differences in the amount and rate of water lost indicate differences in dehydration sensitivity among the genotypes screened. Differences in stomatal response to ABA were also detected. Shiraz had the lowest stomatal density and the highest ABA sensitivity among the genotypes screened, yet Shiraz lost the most amount of water, indicating that it was the least sensitive to dehydration. Despite having the highest stomatal density and intermediate stomatal sensitivity to ABA, V. riparia lost the smallest amount of water, indicating that it was the most sensitive to dehydration. The assay presented here represents a simple and reliable phenotyping method for plant responses to leaf dehydration.

No MeSH data available.


Related in: MedlinePlus