Anatomical features of the wheat exposed peduncle. (A) Semithin section showing the anatomical structure of the centre of an exposed peduncle at stage 2 (the milk-development stage). (B) Higher magnification of the area highlighted in (A) showing chlorenchyma cells that are rich in chloroplasts. (C) Semithin section showing anatomical structure of the middle part of an exposed peduncle at stage 4 (the hard dough-development stage). (D) Magnified micrograph of the pane in (C) showing the decline in the number of chloroplasts in the chlorenchyma cells and stomata on the epidermis. (E) Scanning electron microscope (SEM) images of the middle part of an exposed peduncle showing that the stomata are arranged axially in rows. (F) SEM images showing the morphology of the stomata. Chl: chloroplast, CS: chlorenchyma strand, Ep: epidermis, GP = ground parenchyma, Sc: sclerenchyma, St: stomata, and VS = vascular strand. Bars: (A and C), 200 μm; (E), 100 μm; (B, D and F), 30 μm.