Physiological studies on pea tendrils. XII. Effects of temperature on contact coiling and uncoiling

T. E. Riehl, M. J. Jaffe

Research output: Contribution to journalArticle

2 Scopus citations

Abstract

When excised tendrils of pea (Pisum sativum L. cv. Alaska 2B) are mechanically perturbed and allowed to coil at different constant temperatures, the greatest amount of coiling occurs between 27°C and 33°C. Coiling of tendrils continues for about 2 h after mechanical perturbation at which time uncoiling usually begins. The temperature at which the rate of uncoiling is greatest appears to be influenced, at least in part, by the temperature at which the tendrils coiled. For example, when tendrils coil at 20°C their rate of uncoiling at 20°C is less than if they had coiled at 23°C. Estimated activation energies for the uncoiling process are greater than for coiling, with 35 J/mol × s and 97 J/mol × s for uncoiling in the temperature ranges 18°C to 23°C and 10°C to 18°C, respectively. The estimated activation energy for coiling is 5.4 J/mol × s. It is suggested that the process of tendril uncoiling, as well as tendril coiling, might be an active, energy requiring process. When mechanically perturbed tendrils are placed in the cold (5°C) they do not coil. But this interruption of the coiling process with a cold (5°C) treatment, either immediately after mechanical perturbation or after coiling has begun, does not prevent coiling from continuing after tendrils are again given a more suitable temperature. It is concluded that the cessation of coiling during the cold period may be due to a slowdown in metabolism. It is suggested that there may be a factor which is responsible for the motor response and which is retained during the cold treatment.

Original languageEnglish
Pages (from-to)187-191
Number of pages5
JournalPhysiologia Plantarum
Volume55
Issue number2
DOIs
StatePublished - Jun 1982

Keywords

  • Arrhenius plot

Fingerprint Dive into the research topics of 'Physiological studies on pea tendrils. XII. Effects of temperature on contact coiling and uncoiling'. Together they form a unique fingerprint.

  • Cite this