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Auxin‐Synergists in the Rooting of Cuttings
Author(s) -
Gorter Christine J.
Publication year - 1969
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1969.tb07403.x
Subject(s) - cutting , phaseolus , auxin , mung bean , chemistry , indole test , polyphenol oxidase , oxidase test , phenols , cofactor , botany , horticulture , biochemistry , enzyme , food science , biology , peroxidase , gene
Indole, α‐ and β‐naphtol are synergistic with auxins in enhancing root production of cuttings of Phaseolus vulgaris. To find an explanation for this synergism the activity was compared with that of phenolic compounds which are known to be: a. inhibitors of the IAA oxidase system, b. cofactors of the conversion of tryptophane to IAA. Both processes appeared to occur in the bean cuttings (as estimated by root production), but none of the phenols bad an activity equally strong as the “synergists”. It is suggested that indole as well as α‐ and β‐naphtol act as other injurious substances in “just sublethal” dose (Soekarjo 1966).