Journal
RUSSIAN JOURNAL OF PLANT PHYSIOLOGY
Volume 58, Issue 5, Pages 936-940Publisher
PLEIADES PUBLISHING INC
DOI: 10.1134/S1021443711050128
Keywords
Triticum aestivum; Lysopersicon esculentum; root exudates; plant-microbe systems
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Funding
- Russian Foundation for Basic Research [09-04-13648-ofi_s, 10-04-90009-Bel-a]
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The composition of organic acids, carbohydrates, and amino acids released by the roots of wheat (Triticum aestivum L., cv. Obelisk) and tomato (Lycopersicon esculentum L., cv. Carmello) was examined. Tomato roots released threefold more organic acids, sevenfold more tyrosine, 3.8-fold more threonine, and 2.8-fold more arginine that wheat roots; in contrast, wheat roots released 4.1-fold more tryptophan than tomato roots. Differences in the ratio between organic acids and sugars and also in the intensity of L-tryptophan release could affect the interaction between tested plants and microorganisms in their rhizosphere.
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