Root exudates of plants |
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Authors: | V Van?ura Anna Hanzlíková |
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Institution: | (1) Department of Soil Microbiology, Institute of Microbiology, Czechoslovak Academy of Sciences, Praha 4 |
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Abstract: | Summary Comparisons have been made of the amount and composition of seed and seedling exudates in barley, wheat, cucumber, and bean.
Except in the case of wheat a greater proportion of the total nitrogen content in the seed exudates was formed by protein
and peptide nitrogen than by nitrogen of free amino acids. In contrast, the greater part of the total nitrogen in the exudates
of seedlings was formed by free amino acid nitrogen, except in the case of barley. Peptides represented 8 to 26 per cent of
the protein and peptide fraction in seed exudates, the highest amount being found in bean. On an equal weight basis, the spectrum
of amino acids released from seeds and seedlings differed little between barley, wheat and cucumber; greater differences were
observed in bean exudates. Seedlings exuded reducing substances to a considerably greater extent than seeds. The spectrum
of reducing sugars in seed and root exudates differed greatly, especially in the case of keto sugars. Differences in the organic
acid spectra were small, except for bean plants, the seedling exudate of which contained more organic acids with a richer
spectrum than seed exudate. Both seeds and seedlings of cucumber exuded a small quantity and a poor spectrum of organic acids. |
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