ISSN:
1399-3054
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Biology
Notes:
The rate of hydrolysis of fats during germination of peanuts decreased with the increase in the concentration of aflatoxins. Free-reducing sugars increased up to 96 h of germination, and thereafter their concentrations remained more or less constant. However, the rate of formation of free-reducing sugars decreased with increase in the concentration of aflatoxins. At all the stages of germination the rate of formation of sucrose decreased with increase in the concentration of aflatoxins. The aflatoxins stimulated the fixation of nitrogen during the preflowering stage, leading to an increase in the concentrations of soluble nitrogen in roots and protein in shoots: the maximum amount of total nitrogen fixed and that excreted into the soil was at a concentration of 2.5 μg/ml aflatoxins.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1399-3054.1974.tb03151.x
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