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Physiology of bengal gram seed. II .— Changes in phosphorus compounds during ripening of the seed
Author(s) -
Verma S. C.,
Lal B. M.
Publication year - 1966
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740170110
Subject(s) - phosphorus , point of delivery , ripening , gram , nutrient , biology , dry matter , dry weight , maturity (psychological) , zoology , agronomy , horticulture , chemistry , botany , ecology , bacteria , psychology , genetics , developmental psychology , organic chemistry
The distribution of different phosphorus fractions in the seed and pod cover of Bengal gram has been studied at different stages of growth and development. The content of dry matter and also the dry weight of the seed increased markedly over the entire period of sampling, while there was no appreciable change in the dry weight of the pod cover. Total, acid‐soluble and inorganic phosphorus contents of the seed, on percent basis, at different stages of maturity, showed a decline, whereas the phytin phosphorus increased nearly three‐fold. The phosphatide phosphorus fraction remained more or less constant: the amounts of all phosphorus fractions per 100 seeds increased at all stages of seed development. The levels of almost all the phosphorus fractions in the pod cover were much lower than in the seed at all stages of growth and most showed a fall with maturity of the seed. It appears that a major part of the nutrients, including phosphorus compounds, from the plant parts are translocated directly into the developing seed without being distributed or stored in the pod cover.