Naslov
4-Cl-indole-3-acetic acid in Pisum sativum fruit

Autori
Magnus, Volker ; Ozga, Jocelyn A . ; Reinecke, Dennis M. ; Pierson, Gerald L. ; Brenner, Mark L.

Izvornik
Plant physiology (0032-0889) 114 (1997), Suppl. 3; 159-159

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Sažetak
Previously, we have shown that 4-chloroindole-3-acetic acid (4-Cl-IAA), a natural auxin of pea seeds, was active in promoting deseeded pea fruit growth in planta (Phytochemistry (1995) 40: 1361). However, indole-3-acetic acid (IAA), also a natural auxin of pea fruit, was not active in promoting pea fruit growth. In the current study, we have measured endogenous IAA and 4-Cl-IAA levels in pea pericarp (pod) and seeds [3 and 6 days after anthesis (DAA)] by a GC-MS-SIM and stable-isotope internal standard method. Auxins were purified by solid phase extraction and HPLC and methylated prior to GC-MS. Both IAA and 4-Cl-IAA were present in young pea fruit, with seeds having 13.5 and 88 times higher concentrations of IAA, and 41 and 39 times higher concentrations of 4-Cl-IAA than pea pericarp at 3 and 6 DAA, respectively. However, since the pericarp is a significantly larger per cent of the pea fruit weight than seeds early in fruit growth, pericarp at 3 DAA contained 4.7 times more IAA, and 1.7 times more 4-Cl-IAA than the seeds per fruit. By 6 DAA, pea seeds contained 5.3 times more IAA and 2.3 times more 4-Cl-IAA than pericarp per fruit. For further verification of 4-Cl-IAA's presence in pea pericarp, we obtained a total ion chromatogram demonstrating characteristic ion clusters 223 - 226 and 164 - 167 (methyl ester) for 4-Cl-IAA from pea pericarp tissue. Our data demonstrate that IAA and 4-Cl-IAA are present in young pea fruit tissues and suggest that both auxins are important for early pea fruit development.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

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