Wheat Gibberellins

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Science  22 May 1964:
Vol. 144, Issue 3621, pp. 1021-1022
DOI: 10.1126/science.144.3621.1021


Two "gibberellin-like" substances were present in malted wheat, compared to only one in sound, unmalted wheat. Alcoholic extracts of wheat malt fractionated by paper chromatography and bioassayed for gibberellin-like activity by three methods, indicated a new gibberellin in malted wheat. This component increased particularly in the embryo section of the sprouted wheat during the first 3 to 4 days of germination.