This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
1. DYE = PIGMENTS
2o Metabolites
MINERAL NUTRITION & ORGANIC SUBSTANCES MINERAL NUTRITION & ORGANIC SUBSTANCES CONCERNING DYE & FLAVOURSCONCERNING DYE & FLAVOURS
- Chlorophyll (green)
- Carotenoids (yellow - red)
- Xanthophyll (=oxygenated carotene)
Carotene protect chlorophyll from Photodestruction (Albino turns green under dim light) & insect attractant in flower
2. Flavour = Aroma + Taste
Aroma = essential oil / volatile oil
= essence at room temp.
- Alcohol, ether, aldehyde
- Terpenoids
TasteSweet = glucose , fructose , sucrose ete.
Sour = - organic acid (kreb’s cycle)
(i.e. citric acid in lemon)
- aromatic acid
Pungent = i.e. capsaicin, piperine
Bitter = alkaloids , terpenoid
Astringent = tannin
Pigments, odour & Taste substance are :
1. 2o metabolite product after photosynthate occurred through metabolic pathway
2. waste material in vacuole
Relation to Mineral Nutrition1. Pn & Carbon skeleton Production
2. Enzyme synthesis & activities
3. Turgidity/Osmotic regulation
4. Product translocation
5. Energy supply for synthesizing and degradation
6. Stage of development & accumulation
MINERAL NUTRITION & PHYTOHORMONEMINERAL NUTRITION & PHYTOHORMONE
- produced in active meristematic tissue
(buds, young leaves & fruits)
- immobilization by photo oxidation, enzyme oxidation