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Der Einfluß der Kalium‐Ernährung auf den Gehalt und das Spektrum löslicher Aminoverbindungen in Rotklee ( Trifolium pratense L.)
Author(s) -
Koch K.,
Mengel K.
Publication year - 1972
Publication title -
zeitschrift für pflanzenernährung und bodenkunde
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.644
H-Index - 87
eISSN - 1522-2624
pISSN - 0044-3263
DOI - 10.1002/jpln.19721310207
Subject(s) - red clover , amino acid , potassium , chemistry , asparagine , food science , alanine , glutamine , biology , horticulture , biochemistry , organic chemistry
Effect of potassium nutrition on the content and the spectrum of soluble amino compounds in Red Clover 1. A better K nutrition of Red Clover ( Trifolium pratense ) resulted in higher contents of soluble amino acids of the upper plant parts. The plants of the treatment with the highest K application showed nearly double as high contents of glutamic acid, aspartic acid, alanine and γ‐aminobutyric acid than the plants of the K 0 treatment. The content of asparagine was not as much affected by the K nutrition and the content of glutamine was even lowered. 2. Red Clover responded on the K treatment with its content of soluble amino compounds quite different than non leguminous plant species which show decreasing contents of soluble amino acids with an increasing K nutrition. Therefore it is concluded, that the K nutrition of legumes affects the N 2 ‐fixation of Rhizobium leguminosarum . 3. The higher contents of soluble amino compounds did not influence the protein content of the upper plant parts. But with the better K supply the yields were increased considerably and therefore also higher yields of proteins were harvested. Very low K supply resulted in a high protein content, due to an inhibition of plant growth.