Radiochemical evidence validates the involvement of root released organic acid and phytosiderphore in regulating the upt
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Radiochemical evidence validates the involvement of root released organic acid and phytosiderphore in regulating the uptake of phosphorus and certain metal micronutrients in wheat under phosphorus and iron deficiency Raktim Mitra1 · Shashi Bala Singh2 · Bhupinder Singh3 Received: 24 December 2019 / Accepted: 10 September 2020 © Akadémiai Kiadó, Budapest, Hungary 2020
Abstract P availability determined the root uptake and root–shoot translocation of micronutrients. Total root 14C exudation was significantly higher under P−Fe− across wheat cultivars. Although malate than citrate was the predominant constituent of the root exudates in wheat, their release was higher under P− than P+ condition, irrespective of the Fe availability.A higher release of phytosiderophores was measured under P−Fe− than P+Fe+ for bread than durum wheat. The study highlights the role of root exudates in influencing the mobilization, uptake and translocation of not only P and Fe but also Mn and to some extent Cu, particularly under the nutrient-starved (P−Fe−) condition of growth. Keywords 14C root exudation · Organic acids · Phytosiderophores · Phosphorus · Iron · Nutrient uptake · Wheat Abbreviations OA Organic acid PS Phytosiderophore DAT Days after transfer PUE Phosphorus use efficiency TI Translocation index P Phosphorus Mn Manganese Cu Copper Zn Zinc fw Fresh weight PVDF Polyvinylidene fluoride DEAE-cellulose Diethylaminoethyl cellulose
* Bhupinder Singh [email protected] 1
Division of Plant Physiology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
2
Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
3
CESCRA, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
Introduction Globally, wheat is a major cereal crop subsequent to maize and rice in terms of production. In India, it is an essential staple food crop next to rice and is valued for its dietary quality. Wheat supports around 40% of world’s inhabitants, providing 20% of the complete human nutritional calories and protein since wheat grains act as a rich source of proteins, minerals, carbohydrates, fibres, vitamin B and vitamin E [1, 2]. Wheat, with its wide genetic base, can be cultivated in a wide range of environmental conditions. Out of 20 diverse species of wheat cultivated worldwide, 3 major species are grown in India viz. Triticum aestivum, Triticum durum, and Triticum dicoccum. Ninety percent of the total world wheat production constitutes mainly the bread (T. aestivum L.) and the durum wheat (T. durum L.) [2]. However, the production of wheat is currently threatened by anomalies in the growing environment that have come into existence post overexploitation of the Green Revolution and hovering challenge of climate change. The “Green Revolution” in India, no doubt, resulted in higher crop productivity but also caused greater depletion of soil phyto-available micronutrients due to intensive cropping, cultivation of high-yield genotypes, impr
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