R. H. E. Inkson

Blossom‐end rot of tomato as influenced by truss size

Abstract Thinning of tomatoes to one or two fruits per truss increased the size of the fruits initially but subsequent trusses because severely affected by blossom‐end rot. This is thought to be due to an excessive supply of growth promoting hormones from the loots to the developing fruits.

The effect of copper and nitrogen on the amino acid composition of oat straw

SummaryThe effect of fertilization with nitrogen and copper on the amino acid composition of oat straw has been studied.The plants (Avena sativa cv Yielder) were grown in peat with a very low copper content and supplied with two levels of nitrogen (NH4 or NO3) and three levels of copper sulphate.The higher level of nitrogen stimulated growth only when copper was added, whereas, without copper, it had an adverse effect on growth and prevented grain formation altogether. The higher level of nitrogen increased the nitrogen content of the straw at all levels of copper, but particularly in plants receiving no copper.Total amino acids in the straw hydrolysate of copper sufficient oats accounted for about 50% of the total N and was about 20% higher in copper-deficient tissues. The addition of copper caused a decrease in the amounts of all amino acids. The relative proportions of most of the amino acids to glycine remained fairly constant. Threonine, serine, alanine, iso-leucine, histidine and arginine showed small significant differences with copper treatment, whereas valine, tyrosine, phenylalanine, proline, lysine and cysteic acid (derived from cysteine and cystine) showed no differences. The proportion of aspartic acid relative to glycine in the straw hydrolysate was greatly increased in copper deficient plants supplied with the higher level of nitrogen, particularly as ammonium. The proportion of glutamic acid was also increased by the higher level of nitrogen, but showed no effect of added copper. Most of the difference in aspartic acid could be accounted for as free asparagine. The possible reasons for higher proportions of asparagine are discussed in relation to the metabolism of the oat plant.