2,4‐Dichlorophenoxyacetic acid (2,4‐D) labelled with 14C in either the carboxyl or methylene group was fed through the transpiration stream into detached leaves of black currant, which is sensitive to this herbicide, and of red currant which is highly resistant. The leaves were then kept in darkness and the evolution of 14CO2 was followed; subsequently the leaves were extracted and the metabolic products examined by chromatography and radioassay.The chief difference between the species is the ability of the red‐currant leaf to oxidize approximately 50% of the carboxyl and 20% of the methylene carbon from the side chain of the 2,4‐D over a period of 1 week: in the black‐currant leaf only about 2% of the 2,4‐D is broken down in this way in the same period. The red‐currant leaf can metabolize in a similar manner the side chains of 2,4,5‐trichlorophenoxyacetic acid (2,4,5‐T), 4‐chlorophenoxyacetic acid (4‐CPA) and 2‐methyl‐4‐chlorophenoxyacetic acid (MCPA), but not of 2‐chlorophenoxyacetic acid (2‐CPA).In both species 5–10% of the 2,4‐D taken up by the leaves is converted to water‐soluble compounds which are biologically inactive in the oat mesocotyl and Coleus abscission tests and which yield 2,4‐D on hydrolysis with 2N sulphuric acid. The failure of 2‐CPA to produce growth responses in currants, and probably in other plants, is attributable to the conversion of 70–80% of the applied chemical to water‐soluble inactive compounds. A further 5–10% of the 2,4‐D entering the leaf is metabolized to a biologically active, non‐acidic neutral compound. Analogous compounds were formed in leaves treated with 2,4,5‐T or 2‐CPA.In both species a variable proportion (10–30%) of 2,4‐D, 2,4,5‐T and 2‐CPA are bound in the leaf tissue and cannot be removed by aqueous or organic solvents or by mild hydrolysis.The red currant is killed by low concentrations of 2,4,5‐T even though this compound is broken down in the leaf as rapidly as 2,4‐D. It is noteworthy that death is delayed and there is an absence of the epinastic reactions normally associated with damage by phenoxy‐acid herbicides.
Read full abstract