Dynamics of the carbohydrate-enzyme complex of rye seedlings when adapting to lead ions after heat hardening and without it

We studied the dynamics of glucose content, the activity of amylase and invertase, as well as the intensity of photosynthesis in the process of adaptation of rye seedlings to lead stress (1 mM solution of lead acetate) in the presence or absence of heat hardening (+ 40 ° С, 3 h). We found a significant decrease in the level of both glucose funds (compartmentalized and free), caused both by the negative effect of lead on the intensity of photosynthesis and by an increase in the outflow of sugars from leaves to the roots as a result of a decrease in invertase activity. Another possible reason is a high degree of glucose metabolism, as indirectly indicated by an increase in amylase activity. It is assumed that both glucose funds are involved in the implementation of the thermal hardening mechanism, which provides a combination of an increased level of vital activity and the development of metal resistance of plants