The effect of sugars in relation to methyl jasmonate on anthocyanin formation in the roots of Kalanchoe blossfeldiana (Poelln.)

• Autorzy: Goraj-Koniarska J. , Saniewski M.

Warianty tytułu

PL

Wpływ cukrów na akumulację antocyjanów indukowanych przez jasmonian metylu w korzeniach Kalanchoe blossfeldiana (Poelln.)

• Języki publikacji: EN

Abstrakty

EN

This study investigated the effects of different sugars (sucrose, fructose, glucose) and sugar alcohols (mannitol, sorbitol) applied alone and in solution with methyl jasmonate (JA-Me) on the anthocyanin content in the roots of Kalanchoe blossfeldiana. None of the sugars used individually in the experiment affected anthocyanin accumulation in the roots of intact plants. The anthocyanin level was similar to that in the control. Sucrose at concentrations of 0.5% and 3.0%, and glucose at a concentration of 3.0% inhibited anthocyanin accumulation induced by JA-Me. Only fructose at a concentration of 3.0% stimulated anthocyanin accumulation induced by JA-Me. The sugar alcohols, mannitol at a concentration of 3.0% and sorbitol at 0.5% and 3.0%, inhibited anthocyanin accumulation in the roots of intact K. blossfeldiana plants induced by JA-Me. In excised roots, both sugars and JA-Me used individually did not affect the formation of anthocyanins. Also, the sugar alcohols (mannitol and sorbitol) applied simultaneously with JA-Me had no effect on the accumulation of anthocyanins. However, roots treated with sugars (sucrose, fructose, glucose) in solution with JA-Me promoted the induction of anthocyanins in the apical parts of the roots. The results suggest that anthocyanin elicitation in the roots of K. blossfeldiana by methyl jasmonate may be dependent on the interaction of JA-Me with sugars transported from the stems (leaves) to the roots.

PL

Badano wpływ cukrów, sacharozy, glukozy i fruktozy oraz alkoholi cukrowych, mannitolu i sorbitolu podanych pojedynczo i łącznie z jasmonianem metylu (JA-Me) na akumulację antocyjanów w korzeniach roślin Kalanchoe blossfeldiana. Cukry i alkohole cukrowe zastosowane pojedynczo nie miały wpływu na akumulację antocyjanów w korzeniach roślin całych. Korzenie były kremowe jak w kontroli. Sacharoza w stężeniu 0.5% i 3.0% oraz glukoza w stężeniu 3.0% hamowały akumulację antocyjanów indukowaną przez jasmonian metylu. Tylko fruktoza w stężeniu 3.0% stymulowała akumulację antocyjanów indukowaną przez JA-Me. Zastosowane w pracy alkohole cukrowe, mannitol w stężeniu 3.0% i sorbitol (0.5% and 3.0%) hamowały akumulację antocyjanów indukowaną przez JA-Me w korzeniach całych roślin. W korzeniach izolowanych (odciętych) zarówno cukry/alkohole cukrowe, jak i jasmonian metylu podane pojedynczo nie wpływały na akumulację antocyjanów. Nie obserwowano również akumulacji antocyjanów po podaniu alkoholi cukrowych z JA-Me. Jednak łączne traktowanie odciętych korzeni cukrami (sacharoza, glukoza, fruktoza) z jasmonianem metylu powodowało nagromadzenie antocyjanów, ale głównie w części wierzchołkowej korzenia. Wyniki te sugerują, że akumulacja antocyjanów w korzeniach K. blossfeldiana przez jasmonian metylu może być zależna od interakcji JA-Me z cukrami transportowanymi z łodyg (liście) do korzeni.

• Wydawca: -
• Czasopismo: Acta Agrobotanica
• Rocznik: 2015
• Tom: 68
• Numer: 2
• Opis fizyczny: p.173-178,fig.,ref.

Twórcy

autor

Goraj-Koniarska J.

• Research Institute of Horticulture, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland

autor

Saniewski M.

• Research Institute of Horticulture, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland

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Identyfikatory

DOI

10.5586/aa.2015.015