Phosphorylated compounds in soybeans [Glycine max(L.) Merr.] as affected by phosphorus levels in solution

✍ Scribed by K. W. Lee; C. E. Clapp; A. C. Caldwell

• Publisher: Springer
• Year: 1976
• Tongue: English
• Weight: 218 KB
• Volume: 44
• Category: Article
• ISSN: 0032-079X
• DOI: 10.1007/bf00015902

✦ Synopsis

Phosphorylated compounds in four varieties of soybeans (Lincoln and Clark, sensitive; Chief and L9, tolerant) were studied in relation to plant sensitivity to high phosphorus supply as indicated by reduced dry matter yield. Total P in all tissues indicated that sensitive varieties took up P from solution more readily than tolerant ones, especially at low P levels. Tolerant varieties had a greater protein synthesis rate at high solution P concentration, while sensitive varieties reached a maximum rate at a lower P concentration.