Organic acid effect on calcium uptake by the wheat roots

Brazilian Archives of Biology and Technology

Fabrize Caroline Nunes¹  Mário Miyazawa¹  Marcos Antonio Pavan¹ 

[1] ,Instituto Agronômico do ParanáLondrina PR ,Brasil

关键词: Nutrient uptake;    metal-organic complex;    organic ligand;    organic molecule;   

DOI  :  10.1590/S1516-89132009000100002

来源: SciELO

【 摘 要 】

This work evaluated the effect of the natural organic acids on the uptake of Ca by the wheat roots in a hydroponic solution. The following organic acids were evaluated: citric, oxalic, tartaric, malic, malonic, maleic, DL-malic, p-hydroxybenzoic, aconitic, and salicilic. The organic acids neither enhanced the root growth nor increased Ca uptake. The salicilic and malic acids were highly toxic and decreased the root growth. The citric, tartaric, maleic, aconitic, and salicilic decreased the Ca uptake by the roots due to their higher capacity to form the stable complexes with Ca in solution at pH 6.0. Decreasing the Ca valence from Ca++ to CaL+ or CaL2(0) through the organic ligand complexation reactions decreased the Ca uptake. The results suggested that the wheat roots do not absorb Ca-organic complexes.

【 授权许可】

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