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Wpływ kadmu na kiełkowanie Vicia faba

Wpływ kadmu na kiełkowanie Vicia faba

Abdelilah Chaoui / Ezzeddine El Ferjani / Sondès Rahoui

71,90 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Biologia, ciencias de la vida
ISBN:
9786630240191
71,90 €
IVA incluido
Disponible

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Sobre IBD

Nasiona Vicia faba (podgatunek major; odmiany aguadulce i luz de otoño oraz podgatunek minor; odmiana: fasola bobowa lokalna) poddano kiełkowaniu poprzez namoczenie w wodzie (H₂O) lub roztworze kadmu (Cd). Wszystkie trzy odmiany wykazały zróżnicowane zachowanie podczas kiełkowania w zależności od obecności kadmu w środowisku namaczania. Różnicy w wrażliwości na stres nie można wyjaśnić zmianami stanu nawodnienia nasion ani poziomem akumulacji metalu w nasionach. Kadm wpływa jednak na metabolizm kiełkowania poprzez zakłócenie procesu mobilizacji rezerw liścieni, czemu towarzyszy ucieczka substancji rozpuszczonych do środowiska namaczania. Środek ten ulega znacznemu wzbogaceniu w cukry i aminokwasy, których dostępność w tkankach zapasowych jest ograniczana przez kadm. W praktyce te dwa zaburzenia wyjaśniają, przynajmniej częściowo, wrażliwość kiełkowania na kadm.

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