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Effect of Aflatoxins on the Changes in Fats and Carbohydrates during Germination and on the Symbiotic Fixation of Nitrogen in Peanuts [ Arachis hypogaea ]
Author(s) -
SINGH RANGIL,
SINGH AJIT,
VADHERA SHYAMA,
BHATIA I. S.
Publication year - 1974
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.1399-3054.1974.tb03151.x
Subject(s) - arachis hypogaea , aflatoxin , germination , arachis , sucrose , chemistry , nitrogen , nitrogen fixation , shoot , food science , botany , biology , organic chemistry
The rate of hydrolysis of fats during germination of peanuts decreased with the increase in the concentration of aflatoxins. Free‐reducing sugars increased up to 96 h of germination, and thereafter their concentrations remained more or less constant. However, the rate of formation of free‐reducing sugars decreased with increase in the concentration of aflatoxins. At all the stages of germination the rate of formation of sucrose decreased with increase in the concentration of aflatoxins. The aflatoxins stimulated the fixation of nitrogen during the preflowering stage, leading to an increase in the concentrations of soluble nitrogen in roots and protein in shoots: the maximum amount of total nitrogen fixed and that excreted into the soil was at a concentration of 2.5 μg/ml aflatoxins.