Free amino acid composition of phloem sap and growing fruit of Lycopersicon esculentum

• Published in: Plant and cell physiology Vol. 39; no. 4; pp. 458 - 461
• Main Authors: Valle, E.M. (Universidad Nacional de Rosario (Argentina)), Boggio, S.B, Heldt, H.W
• Format: Journal Article
• Language: English
• Published: Oxford Oxford University Press 01.04.1998
• Subjects: ACIDE AMINE; Agronomy. Soil science and plant productions; Amino acid; AMINO ACIDS; AMINOACIDOS; Biological and medical sciences; CHEMICAL COMPOSITION; Chemical constitution; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; CRECIMIENTO; CROISSANCE; Economic plant physiology; FLOEMA; FRUCTIFICACION; FRUCTIFICATION; FRUITING; Fundamental and applied biological sciences. Psychology; GABA; GLUTAMINA; GLUTAMINE; GROWTH; LYCOPERSICON ESCULENTUM; PHLOEM; Phloem sap; PHLOEME; Plant physiology and development; SAP; SAVIA; SEVE; Tomato fruit; Glutamic acid; Sap; Fruit; Free form; Plant leaf; Phloem; Vegetable crop; Dicotyledones; Aminoacid; Angiospermae; Lycopersicon esculentum; Spermatophyta; Chemical composition; Solanaceae; Comparative study; Glutamine
• ISSN: 0032-0781; 1471-9053
• DOI: 10.1093/oxfordjournals.pcp.a029391

Pure phloem sap of tomato leaves was collected by stylectomy. Glutamine and glutamate were the predominant free amino acids translocated by the phloem stream. In developing fruits glutamine content increased significantly, reaching 35% of the total free amino acids. Comparison in the amino acid composition between the two tissues are discussed.