Effects of copper exposure in tissue cultured Vitis vinifera.
The present study determined the effects of copper treatment on some biochemical parameters in a closed system. Sauvignon grapevines were cultured in agar and exposed to copper levels ranging from 0.07 to 10 microg Cu/g medium. Chlorophylls, carotenoids, lipids, sucrose, soluble sugars, starch, cellulose, and minerals in root, leaves, and sap were determined. Copper levels over 5 microg Cu/g inhibit root and plantlet development. Copper-exposed plants have higher levels of chlorophylls and carotenoids as well as total lipids. Soluble sugars decrease without changes in starch or sucrose. Copper concentration increases dramatically in roots and leaves. Iron concentrations are lower in leaves, although they increase in roots, with respect to control plants. Sap flow and translocation of essential elements are reduced. Reduction of K translocation can be related to limited use of water by the plant and, thus, reduction in growth and physiological activity.
Romeu-Moreno
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Unitat d'Enologia-Centre de Referència en Tecnologia dels Aliments (UE-CeRTA), Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Spain.
Mas
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D002241:Carbohydrates / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D002734:Chlorophyll / Q000032:analysis; D003300:Copper / Q000494:pharmacology*; D046508:Culture Techniques; D008055:Lipids / Q000032:analysis; D019685:Rosales / Q000737:chemistry / Q000187:drug effects*; D014867:Water / Q000032:analysis
D002241:Carbohydrates; D008055:Lipids; D014867:Water; D002734:Chlorophyll; D002338:Carotenoids; D003300:Copper