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

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 (5µgml). 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 (5µgml). 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 & p-coumaric acid, but the rooting response was declined in cuttings were taken from seedlings grown in boric acid compared to dd 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