Effect of growth temperature on the composition of phenols in pea roots

It was shown that, in pea (Pisum sativum L.) roots, flavans are a dominating component of the soluble phenol fraction. In plants grown at low temperature (8 degrees C), flavan content during the early growth phase was lower than in plants grown at 22 degrees C, but later it increased and was by 40% higher than in plants grown at 22 degrees C. Total phenol content in the two treatments differed insignificantly. Low growth temperature decreased the content of some phenolic compounds in pea seedling roots.