Enhanced Auxinic Activity of Tomato Tissues in Presence of L-tryptophane

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Abstract
Auxinic activity of lyophilized (frozen and vacuum dried) and fresh tomato tissues with the addition of 1-tryptophane was tested. Extracts of normal hypocotyls were compared with those inoculated with Phytomonas tumefaciens to induce crown gall. Extracts of crown gall tissues showed more auxin activity than normal, and fresh tissues are more active than lyophilized. The results measure the amount of physiologically active material obtained by conversion of 1-tryptophane as well as that originally present. Time is a factor in conversion. Indications are that tryptophane is converted to active substances by enzymes in the tomato tissue. Avena coleoptiles were used as test objects for physiologically active extracts. The author gives theoretical consideration to results obtained.

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