Effects of Root Exudates of Cucumber (Cucumis sativus) and Allelochemicals on Ion Uptake by Cucumber Seedlings
Effects of Root Exudates of Cucumber (Cucumis sativus) and Allelochemicals on Ion Uptake by Cucumber Seedlings
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DOI：
10.1023/b:joec.0000006413.98507.55
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发表时间：
1997-03
影响因子：
2.3
通讯作者：
J. Yu;Y. Matsui
中科院分区：
文献类型：
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作者：
J. Yu;Y. Matsui
研究了黄瓜根系分泌物、根系分泌物中的芳香羧酸及其类似物对黄瓜幼苗吸收NO3、K+、Ca2+、Mg2+和Fe2+的影响。根系分泌物抑制了所有分析的离子的吸收，除了。根分泌物的主要成分肉桂酸对离子吸收的抑制具有浓度和pH依赖性。随着pH值的降低，对离子吸收的抑制作用增强。用苯甲酸和肉桂酸取代苯环上的亲水基团减轻了对离子吸收的抑制。芳香酸增强离子泄漏。效价与摄取抑制程度成比例，但不相等。亲脂性是评价芳香酸化感潜力的一个有价值的指标。
The effects of root exudates of cucumber, aromatic carboxylic acids in root exudates, and their analogs upon the uptake of NO3,K+, Ca2+, Mg2+, and Fe2+by intact cucumber seedlings were examined. Root exudates inhibited the uptake of all the ions analyzed except for. Inhibition of ion uptake by cinnamic acid, a main component of root exudates, was both concentration- and pH-dependent. With decreasing pH, the inhibitory effect on the ion uptake increased. With benzoic and cinnamic acids, the substitution of hydrophilic group(s) on the benzene ring alleviated the inhibition of ion uptake. Aromatic acids enhanced ion leakage. The potency was in proportion, but not equal, to the extent of uptake inhibition. The lipophilicity was a valuable index for evaluating the allelopathic potential of aromatic acids.