Abstract
Effect of external and internal factors on the calcium content of paprika and bean fruits In water culture experiments with paprika and bean plants the effect of Ca supply, transpiration and growth rate on the Ca content of the fruits has been studied. A 10‐fold increase in Ca supply only slightly increased the Ca content. The Ca content of the paprika fruits was increased considerably at high transpiration rates of either the whole shoot or the single fruit. High transpiration also increased the Mg content but had no effect on the K content. In bean high transpiration rates only increased the Ca content in the early stages of fruit development. The ratio of Ca translocation versus water loss by transpiration sharply declined during fruit growth in both species. In paprika the highest ratio (μg Ca/ml) in the fruits corresponded with the ratio in the leaves. In bean fruits, however, this ratio distinctly exceeded that of fully developed leaves. At high transpiration rates of the shoot 20% of the Ca ( 45 Ca) injected into the fruit were translocated out of the fruit. At low transpiration rates of the shoot the corresponding value was below 1%. Most of all the growth rate of the fruits affected the Ca content. With increasing growth rate the Ca transport into the fruits was hardly altered which in turn led to a sharp decrease of the Ca content per unit dry weight. The results support the idea of the Ca transport into the fruit via the xylem. This Ca transport — i.e. also the Ca content of the fruit — is regulated and is also to be influenced by direct or indirect alterations of the water transport in the xylem.
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Claims 13
Claim · model-written summary
Tenfold calcium supply only slightly increased fruit calcium.
- Taxon
- Paprika‐ und Bohnenfrüchtent0
- Treatment
- 10‐fold increase in Ca supplye0
- Outcome
- Ca contente0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“A 10‐fold increase in Ca supply only slightly increased the Ca content”
t0“Paprika‐ und Bohnenfrüchten”
Claim · model-written summary
High transpiration considerably increased paprika fruit calcium.
Verbatim
e0“The Ca content of the paprika fruits was increased considerably at high transpiration rates of either the whole shoot or the single fruit”
Claim · model-written summary
High transpiration increased Mg content.
Verbatim
e0“High transpiration also increased the Mg content but had no effect on the K content”
t0“Paprika‐ und Bohnenfrüchten”
Claim · model-written summary
High transpiration no effect K content.
Verbatim
e0“High transpiration also increased the Mg content but had no effect on the K content”
t0“Paprika‐ und Bohnenfrüchten”
Claim · model-written summary
High transpiration increased bean fruit calcium only early in development.
Verbatim
e0“In bean high transpiration rates only increased the Ca content in the early stages of fruit development”
Claim · model-written summary
Calcium translocation relative to transpiration water loss sharply declined during fruit growth in both species.
Verbatim
e0“The ratio of Ca translocation versus water loss by transpiration sharply declined during fruit growth in both species”
t0“Paprika‐ und Bohnenfrüchten”
Claim · model-written summary
Paprika fruit calcium-to-water ratio matched that in leaves.
Verbatim
e0“In paprika the highest ratio (μg Ca/ml) in the fruits corresponded with the ratio in the leaves”
Claim · model-written summary
Bean fruit calcium-to-water ratio exceeded fully developed leaves.
Verbatim
e0“In bean fruits, however, this ratio distinctly exceeded that of fully developed leaves”
Claim · model-written summary
Under high shoot transpiration 20% of injected fruit calcium was translocated out.
Verbatim
e0“At high transpiration rates of the shoot 20% of the Ca ( 45 Ca) injected into the fruit were translocated out of the fruit”
t0“Paprika‐ und Bohnenfrüchten”
Claim · model-written summary
Under low shoot transpiration less than 1% of injected fruit calcium was translocated out.
Verbatim
e0“At low transpiration rates of the shoot the corresponding value was below 1%”
t0“Paprika‐ und Bohnenfrüchten”
Claim · model-written summary
Increasing fruit growth barely altered calcium transport into fruit.
Verbatim
e0“With increasing growth rate the Ca transport into the fruits was hardly altered”
t0“Paprika‐ und Bohnenfrüchten”
Claim · model-written summary
Increasing fruit growth sharply decreased calcium content per unit dry weight.
Verbatim
e0“With increasing growth rate the Ca transport into the fruits was hardly altered which in turn led to a sharp decrease of the Ca content per unit dry weight”
t0“Paprika‐ und Bohnenfrüchten”
Claim · model-written summary
The results support calcium transport into fruit via xylem.
Verbatim
e0“The results support the idea of the Ca transport into the fruit via the xylem”
t0“Paprika‐ und Bohnenfrüchten”