Lupin (Lupinus angustifolius L.) and pea (Pisum sativum L.) roots differ in their sensitivity to pH above 6.0

C. Tang, N.E. Longnecker, C.J. Thomson, Hendrik Greenway, A.D. Robson

Research output: Contribution to journalArticle

56 Citations (Scopus)

Abstract

We compared the response of root elongation to a wide range of pH for Lupinus angustifolius cv. Yandee and Pisum sativum cv. Dundale grown in buffered and unbuffered nutrient solutions. Root elongation of peas was not affected by pH from 4.5 to 8.0, whereas root elongation of lupins was markedly decreased by increasing pH from 5.5 to 6.0 and further decreased when pH was increased to 8.0; the pH optimum for lupin root elongation was between 5.0 to 5.5. The decreased lupin root growth was caused by a decreased cell elongation rather than cell division. This effect of high pH occurred within one hour and was readily reversible. Additionally, cortical cells of lupin roots exposed to pH 6.5 and 8.0 expanded spherically rather than longitudinally, resulting in an increased root diameter. Decreased root elongation of lupins grown at high pH was greater in buffered solutions than in unbuffered solutions.
Original languageEnglish
Pages (from-to)715-719
JournalJournal of Plant Physiology
Volume140
DOIs
Publication statusPublished - 1992

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Lupinus
Lupinus angustifolius
Peas
Pisum sativum
peas
root growth
Cell Division
nutrient solutions
cell division
cell growth

Cite this

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title = "Lupin (Lupinus angustifolius L.) and pea (Pisum sativum L.) roots differ in their sensitivity to pH above 6.0",
abstract = "We compared the response of root elongation to a wide range of pH for Lupinus angustifolius cv. Yandee and Pisum sativum cv. Dundale grown in buffered and unbuffered nutrient solutions. Root elongation of peas was not affected by pH from 4.5 to 8.0, whereas root elongation of lupins was markedly decreased by increasing pH from 5.5 to 6.0 and further decreased when pH was increased to 8.0; the pH optimum for lupin root elongation was between 5.0 to 5.5. The decreased lupin root growth was caused by a decreased cell elongation rather than cell division. This effect of high pH occurred within one hour and was readily reversible. Additionally, cortical cells of lupin roots exposed to pH 6.5 and 8.0 expanded spherically rather than longitudinally, resulting in an increased root diameter. Decreased root elongation of lupins grown at high pH was greater in buffered solutions than in unbuffered solutions.",
author = "C. Tang and N.E. Longnecker and C.J. Thomson and Hendrik Greenway and A.D. Robson",
year = "1992",
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language = "English",
volume = "140",
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journal = "Journal of Plant Physiology",
issn = "0176-1617",
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Lupin (Lupinus angustifolius L.) and pea (Pisum sativum L.) roots differ in their sensitivity to pH above 6.0. / Tang, C.; Longnecker, N.E.; Thomson, C.J.; Greenway, Hendrik; Robson, A.D.

In: Journal of Plant Physiology, Vol. 140, 1992, p. 715-719.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Lupin (Lupinus angustifolius L.) and pea (Pisum sativum L.) roots differ in their sensitivity to pH above 6.0

AU - Tang, C.

AU - Longnecker, N.E.

AU - Thomson, C.J.

AU - Greenway, Hendrik

AU - Robson, A.D.

PY - 1992

Y1 - 1992

N2 - We compared the response of root elongation to a wide range of pH for Lupinus angustifolius cv. Yandee and Pisum sativum cv. Dundale grown in buffered and unbuffered nutrient solutions. Root elongation of peas was not affected by pH from 4.5 to 8.0, whereas root elongation of lupins was markedly decreased by increasing pH from 5.5 to 6.0 and further decreased when pH was increased to 8.0; the pH optimum for lupin root elongation was between 5.0 to 5.5. The decreased lupin root growth was caused by a decreased cell elongation rather than cell division. This effect of high pH occurred within one hour and was readily reversible. Additionally, cortical cells of lupin roots exposed to pH 6.5 and 8.0 expanded spherically rather than longitudinally, resulting in an increased root diameter. Decreased root elongation of lupins grown at high pH was greater in buffered solutions than in unbuffered solutions.

AB - We compared the response of root elongation to a wide range of pH for Lupinus angustifolius cv. Yandee and Pisum sativum cv. Dundale grown in buffered and unbuffered nutrient solutions. Root elongation of peas was not affected by pH from 4.5 to 8.0, whereas root elongation of lupins was markedly decreased by increasing pH from 5.5 to 6.0 and further decreased when pH was increased to 8.0; the pH optimum for lupin root elongation was between 5.0 to 5.5. The decreased lupin root growth was caused by a decreased cell elongation rather than cell division. This effect of high pH occurred within one hour and was readily reversible. Additionally, cortical cells of lupin roots exposed to pH 6.5 and 8.0 expanded spherically rather than longitudinally, resulting in an increased root diameter. Decreased root elongation of lupins grown at high pH was greater in buffered solutions than in unbuffered solutions.

U2 - 10.1016/S0176-1617(11)81028-X

DO - 10.1016/S0176-1617(11)81028-X

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JO - Journal of Plant Physiology

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