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Effects of hydroxy‐benzaldehydes on rooting and indole‐3‐acetic acid‐oxidase activity in bean cuttings
Author(s) -
Vàzquez Adelina,
Mato Maria C.
Publication year - 1991
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.1399-3054.1991.tb02474.x
Subject(s) - phaseolus , cutting , chemistry , alcohol , benzaldehyde , indole 3 acetic acid , acetic acid , oxidase test , organic chemistry , food science , biochemistry , horticulture , enzyme , auxin , biology , gene , catalysis
Changes in the rooting capativity and indole‐3‐acetic acid (IAA)‐oxidase activity of bean ( Phaseolus vulgaris L. cv. Contender) cuttings treated with 2‐, 3‐, or 4‐hydroxy‐benzaldehyde (2‐, 3‐ and 4‐OH‐Bal) were monitored in parallel with the chemical changes undergone by these aldehydes in the cuttings. All three compounds enhanced rooting. 2‐OH‐Bal was the most effective and acted synergistically with 10μ M IAA at 0.4 m M . 3‐ and 4‐OH‐Bal also stimulated rooting and acted additively with IAA. The position of the hydroxyl group, thus, clearly influences the rooting activity of hydroxy‐benzaldehydes. The action of 2‐OH‐Bal appeared to be due to its inhibition of the IAA‐oxidase activity. All the aldehydes were metabolized chiefly by reduction: after 4 h of treatment, HPLC showed almost all to have been converted to the corresponding alcohol or acid, with an alcohol/acid ratio of 10 for 3‐ and 4‐OH‐Bal and 20 for 2‐OH‐Bal. It is possible that the oxidative effect of the aldehydes may benefit the early stages of root formation.