Leaf Decay and Autumn Tints

Abstract

“OBSERVATION shows,” says Emile Mer, “that in most cases where wood dies in contact with living wood there is produced from the second towards the first a migration of starch and tannin, and (in a conifer) of resin; there is thus produced from the portions remaining living towards the dying or dead portions a drainage of substances, c it depends a good deal on whether some one ash constituent (generally lime or silica) is being steadily stored up. For example, the dry leaf of Acer campestre on May 1 has 6 per cent. ash, and in October 16.2 per cent. ash; the dry leaf of Prunus aviumhas on April 28, 7.8 per cent., and on October 2, 7.2 per cent. ash. Now the leaf of the former tree is only yellow in autumn and never red, while that of the latter is very often beautifully crimson. In the former case there is a kind of gradual decay or death of some of the cells (mostly of the upper epidermis) which occasions a drainage of mineral and organic substances to these parts from the still living tissues. This drainage and accumulation attest, in fact, such a decay; and what is more, they seem to have a distinct influence over the ultimate autumnal coloration of the leaf itself. It is easy to understand, in fact, that the leaves which exhibit such a decay and approach to dissolution are just these wherein the chromogen precursive of the brilliant red coloration would likewise suffer an analogous kind of change, i.e. it would tend to become brown, to produce phlobaphene, just as it does in the outer bark which is the practically dead portion of the rind. Where this accumulation of mineral matter and all which it implies does not take place, as in cherries, currants, American oaks, pears, wild vine, barberry, c it evolves its proper pigment, and assumes the flush and glow of active living colour. On the other hand, in elms, chestnut, linden, birch, poplars, &c., which are never red but only yellow, it is only the vivid carotin attached to the last faded and now exhausted chlorophyll which gleams forth, but only for a time, and if not too much obstructed by the dull browns of decomposed carbohydrates and superoxidised tannic chromogens.