caa a22 4500 606218793 CHVBK 20210128101114.0 cr unu---uuuuu 210128e20150501xx s 000 0 eng 10.1007/s11104-014-2374-4 doi (NATIONALLICENCE)springer-10.1007/s11104-014-2374-4 How important is the mycorrhizal pathway for plant Zn uptake? [Elektronische Daten] [Stephanie Watts-Williams, F. Smith, Michael McLaughlin, Antonio Patti, Timothy Cavagnaro] Introduction: Formation of arbuscular mycorrhizas can enhance plant uptake of immobile nutrients such as zinc(Zn) and phosphorus(P). Enhancement of Zn uptake by arbuscular mycorrhizal (AM) fungi on Zn-deficient soils has been studied previously, however, the quantity of Zn that is contributed by the AM pathway of uptake to the plant has not previously been reported for soil of any Zn status. Methods: We grew a mycorrhiza-defective mutant tomato (Solanum lycopersicum L.) genotype (rmc) and its mycorrhizal wild-type progenitor (76R) in pots containing a hyphal compartment (HC) accessible only by the external hyphae of AM fungi, and containing the radioisotope 65Zn. This was repeated at three soil Zn concentrations, ranging from low to high. We estimated the amount of Zn delivered via both the AM and direct (root) pathways. Results: Up to 24% of Zn in the shoots of the AM plants was delivered via the AM pathway at the lowest soil Zn treatment. This decreased significantly, to 8%, as soil Zn concentration increased. No 65Zn was detected in the tissues of the non-mycorrhizal genotype. Conclusions: The relative contribution to shoot Zn by the AM pathway of uptake was highest when soil Zn was low, and decreased with increasing soil Zn concentration. Springer International Publishing Switzerland, 2015 Arbuscular mycorrhizal (AM) uptake nationallicence Arbuscular mycorrhizas nationallicence Phosphorus nationallicence Plant nutrition nationallicence Tomato ( Solanum lycopersicum L.) nationallicence Zinc nationallicence Watts-Williams Stephanie School of Biological Sciences, Monash University, 3800, Clayton, VIC, Australia aut Smith F. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB1, 5064, Glen Osmond, SA, Australia aut McLaughlin Michael School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB1, 5064, Glen Osmond, SA, Australia aut Patti Antonio School of Chemistry, Monash University, 3800, Clayton, VIC, Australia aut Cavagnaro Timothy School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB1, 5064, Glen Osmond, SA, Australia aut Plant and Soil Springer International Publishing 390/1-2(2015-05-01), 157-166 0032-079X 390:1-2<157 2015 390 11104 https://doi.org/10.1007/s11104-014-2374-4 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11104-014-2374-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Watts-Williams Stephanie School of Biological Sciences, Monash University, 3800, Clayton, VIC, Australia aut NATIONALLICENCE 700 1- Smith F. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB1, 5064, Glen Osmond, SA, Australia aut NATIONALLICENCE 700 1- McLaughlin Michael School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB1, 5064, Glen Osmond, SA, Australia aut NATIONALLICENCE 700 1- Patti Antonio School of Chemistry, Monash University, 3800, Clayton, VIC, Australia aut NATIONALLICENCE 700 1- Cavagnaro Timothy School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB1, 5064, Glen Osmond, SA, Australia aut NATIONALLICENCE 773 0- Plant and Soil Springer International Publishing 390/1-2(2015-05-01), 157-166 0032-079X 390:1-2<157 2015 390 11104