Accumulation of free amino acids in the tips of non-thermodormant embryonic axes accounts for the increase in the growth potential of New York lettuce seeds
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Accumulation of free amino acids took place only in growing axes during the first 24 hr of imbibition at 18℃. A ninhydrin-positive section was shown to be located at the tips of the axes by a histochemical technique. The amount of free amino acids accumulated just at the breaking of the seed coats in the non-dormant axes was great enough to account for the increase in the growth potential, i.e., the force to rupture the testa. About 72% of the accumulated free amino acids in the non-thermodormant embryonic axes was comprised of glutamine and glutamate.
- 日本植物生理学会の論文
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