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dc.contributor.authorBramley, H.en
dc.contributor.authorTyerman, S.en
dc.contributor.authorTurner, D.en
dc.contributor.authorTurner, N.en
dc.identifier.citationFunctional Plant Biology, 2011; 38(11):910-918en
dc.description.abstractIn south-west Australia, winter grown crops such as wheat and lupin often experience transient waterlogging during periods of high rainfall. Wheat is believed to be more tolerant to waterlogging than lupins, but until now no direct comparisons have been made. The effects of waterlogging on root growth and anatomy were compared in wheat (Triticum aestivum L.), narrow-leafed lupin (Lupinus angustifolius L.) and yellow lupin (Lupinus luteus L.) using 1m deep root observation chambers. Seven days of waterlogging stopped root growth in all species, except somenodal root development in wheat. Roots of both lupin species died back progressively from the tips while waterlogged. After draining the chambers, wheat root growth resumed in the apical region at a faster rate than well-drained plants, so that total root length was similar in waterlogged and well-drained plants at the end of the experiment. Root growth in yellow lupin resumed in the basal region, but was insufficient to compensate for root death during waterlogging. Narrow-leafed lupin roots did not recover; they continued to deteriorate. The survival and recovery of roots in response to waterlogging was related to anatomical features that influence internal oxygen deficiency and root hydraulic properties.en
dc.description.statementofresponsibilityHelen Bramley, Stephen D. Tyerman, David W. Turner and Neil C. Turneren
dc.publisherC S I R O Publishingen
dc.rightsThis compilation copyright CSIRO 2011en
dc.subjectaerenchyma; anatomy; Lupinus angustifolius; Lupinus luteus; Triticum aestivumen
dc.titleRoot growth of lupins is more sensitive to waterlogging than wheaten
dc.typeJournal articleen
pubs.library.collectionAgriculture, Food and Wine publicationsen
dc.identifier.orcidTyerman, S. [0000-0003-2455-1643]en
Appears in Collections:Agriculture, Food and Wine publications

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