A critical assessment of the suitability of phosphite as a source of phosphorus

Ratjen, Arne M.; Gerendás, Jóska

doi:10.1002/jpln.200800287

Cited by 46 publications

(24 citation statements)

References 30 publications

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“…There was a marked reduction in shoot and root growth in oat plants grown with Phi as the sole source of P (Figure 1a-b), which supports the view that Phi cannot replace Pi as a source of P in plants (Jost et al 2015;Ratjen and Gerendás 2009). In fact, the Phi supply was phytotoxic to oat, as suggested by the lower dry matter production in Phi plants versus Pi-D.…”

Section: Discussionsupporting

confidence: 74%

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Phosphite and Phosphate Have Contrasting Effects on Nutrient Status of Plants

Zambrosi

2016

Journal of Crop Improvement

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A comprehensive knowledge of the factors underlying the performance of plants under phosphite (Phi) nutrition is critical for its rational use in agriculture. Therefore, the effects of Phi on nutrient status of plants were evaluated by growing oat (Avena sativa) for 60 days in nutrient solutions containing three P treatments: 0.5 mmol L −1 of phosphate (Pi sufficient, Pi-S), 0.05 mmol L −1 of Pi (Pi deficient, Pi-D), and 0.5 mmol L −1 of Phi. In comparison with Pi-S, the Phi impaired plant growth in a more pronounced manner than Pi-D, suggesting toxic effects. Phi plants did not show any variation in N, P, and Ca concentrations in the shoot, but there were reductions in the concentrations of Mg and S and increased concentrations of K, B, Mn, and Zn compared with Pi-S plants. In the root, the Phi decreased the concentrations of P, Ca, Mg, S, and B but increased N, K, Fe, and Mn. In conclusion, Phi and Pi had distinct influence on nutrient status of oat, which contributes to explaining the contrasting performance of plants under Pi or Phi nutrition. These results might also suggest the need for a differential nutritional management in plants under frequent Phi applications.

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Section: Discussionsupporting

confidence: 74%

“…Phosphorus (P) in the reduced form (phosphite, Phi) cannot replace the anion phosphate (Pi) in plant metabolism, with subsequent risks of phytotoxicity and growth impairment in plants under Phi nutrition (Ratjen and Gerendás 2009;Thao et al 2008aThao et al , 2008bZambrosi, Mattos Jr., and Syvertsen. 2011).…”

Section: Introductionmentioning

confidence: 99%

Phosphite and Phosphate Have Contrasting Effects on Nutrient Status of Plants

Zambrosi

2016

Journal of Crop Improvement

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“…Furthermore, these effects were more severe when plants were grown in P deficient soils. Similarly, Ratjen and Gerendás (2009) found that applying phosphite to soil as a P source for zucchini cultivation caused phytotoxicity, which inhibited the formation of flowers and fruits. In this study, strawberry performance decreased with increasing concentrations of phosphite in the nutrient solution from 30% P as Phi on, though the performance between treatments was not significantly different from the control (Figure 2A).…”

Section: Yield and Fruit Sizementioning

confidence: 98%

The effects of phosphite on strawberry yield and fruit quality

Estrada-Ortiz

Trejo-Téllez

Gómez-Merino

et al. 2013

J. Soil Sci. Plant Nutr.

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Phosphite (H 2 PO 3 -; Phi) has been shown to increase fruit quality and activate plant defense mechanisms in plants when provided in a nutrient state with sufficient phosphorous. In this study, five solutions containing different percentages of Phi (0, 20, 30, 40 and 50%) in Steiner's solution were evaluated during the flowering and fructification stages; the Steiner' s nutrient solution was kept al 50% during the flowering stage and at 75% from the beginning of the fructification stage on. The objective was to determine the effects of phosphite on total P concentration in leaves, yield, pH, electrical conductivity (EC), anthocyanin concentration, and fruit size of strawberries (cv. Festival). The experiments were performed in a tunnel-type greenhouse using drip irrigation and volcanic rock (volcanic gravel) as substrate. In the fruit development phase, the concentration of P in the leaves was proportional to the level of Phi used. Although no significant differences were observed when compared to the control, the addition of 20% Phi slightly improved yield and fruit size. The highest pH, EC and anthocyanin concentration were identified in the fruit of plants treated with 30% Phi. Our findings suggest that supplying Phi at 30% or less in the nutrient solution does not significantly affect yield but does affect fruit quality and activates plant defense mechanisms by producing a higher concentration of anthocyanins.

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“…Phosphite is more soluble than phosphate, which gives it greater mobility in aquatic environments [14]. Moreover, as a reduced form with relative thermodynamic instability [14], phosphite can be oxidized to phosphate or reduced to gaseous phosphine (PH 3 , À3) [8,13,15,16]. As reduction from phosphate is energetically unfeasible, unless phosphite or hypophosphite is present in the environment, other common reducing agent cannot produce phosphine at the concentration observed in nature [13].…”

Section: Introductionmentioning

confidence: 97%