Extractant Influence on the Relationship between Extractable Proteins and Cold Tolerance of Alfalfa 12

AUTOR(ES)

Faw, Wade F.

RESUMO

The influence of ionic composition and pH of extractant on the relationship between the extracted proteins and the cold tolerance of Vernal and Arizona Common alfalfa (Medicago sativa L.) was examined. Five environments were used to induce different tolerance levels. The quantity of protein extracted from plants was influenced by the hardening environment, cultivar, and ionic composition and pH of 29 extractants. Extractants with a pH below 6 generally extracted less protein.

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