Effects of aluminium on tap-root elongation of soybean (Glycine max), cowpea (Vigna unguiculata) and green gram (Vigna radiata) grown in the presence of organic acids

Abstract

The role of fulvic, malic, and oxalic acids in alleviating the toxic effects of aluminium (Al) on tap-root elongation of soybean cv. Fitzroy, cowpea cv. Vita 4, and green gram cv. Berken was studied. Treatments consisted of a factorial combination of four Al concentrations (0, 12.5, 25 and 50 µM as Al(NO3)3 • 9H2O) and two concentrations either of malic or oxalic acid (0, 50 µM) or fulvic acid (0, 65 mg L−1 of organic carbon). The free monomeric Al in solution was determined using a pyrocatechol violet procedure which distinguishes between monomeric and organically complexed Al. Fulvic acid completely alleviated the toxic effect of Al at all concentrations on soybean and cowpea and at concentrations <25 µM on green gram. The non-toxic Al-fulvate complex remained in solution. Both malic and oxalic acid, at the concentrations tested, failed to alleviate Al toxicity on any species; a much higher proportion of the added Al remained in monomeric form in the presence of these acids