The Effect of Ortho and Para -Hydroxy cinnamic acid and Caffeic acid on Adventitious Root Formation of Mung bean Cuttings in Presence or Absence of Boron

Abstract

The effect of O- and P- Hydroxy cinnamic acid and Caffeic acid on rooting
response of mung bean cuttings with respect to auxin (IAA) & boron has been studied
. The effective concentration is 10-3M for all of the above tested compounds, whether
cuttings were taken from 10 –day-old light grown seedlings in deionized H2O or in
boric acid (5μg\ml). The results were revealed that at this conc. the above compounds
induce adventitious rooting by 267.7% ,219.1% , 202.9% over control respectively ,
in cuttings taken from seedlings grown in Deionized \H2O; whereas, the percentage of
induction was declined to 188.3%, 174.6%, 180.6% respectively in cuttings taken
from seedlings grown in boric acid (5μg\ml). However, caffeic acid was significantly
increase adventitious root formation in simultaneous application with IAA over
control in presence or absence of boric acid compared to o- coumaric acid & pcoumaric
acid, but the rooting response was declined in cuttings were taken from
seedlings grown in boric acid compared to d\d H2O ( 533.9% & 498%) respectively .
The role of boron in combination with the above phenolic compounds individually
was suggested to affects the decarboxylation of IAA that catalyzed by IAA-Oxidase.
Key words : Boron, Decarboxylation , IAA , IAA-Oxidase, mung bean cuttings ,
Phenolic compounds, Rooting Response.