Changes in the Inositol Content During Germination and Growth of Some Higher Plants

Abstract

Six different species of plants (Pea (Pisum sativum var. Alaska), mung bean (Phaseolus aureus). soybean (Glycine max var. Hawkeye), corn (Zea mays var. 813 US 13 hybrid), wheat (Triticum aestivum var. Knox), and cabbage (Brassica oleracea)) all showed an initial decrease in their total inositol content on being germinated and grown in the light. A similar decrease was observed with etiolated peas and mung beans. The decrease did not appear to be due to loss of inositol by diffusion out of the roots. The initial decrease in total inositol content was followed by an increase as the plants underwent further development in the light. The 10-day-old etiolated pea seedling as well as the immature pea pod can incorporate C14O2 into free inositol in the presence of light.