Literature DB >> 35260941

Structure of the nectary in Chaenomeles japonica (Thunb.) Lindl. ex Spach. in different stages of flowering with focus on nectar secretion.

Elżbieta Weryszko-Chmielewska1, Aneta Sulborska-Różycka2, Thomas Sawidis3.   

Abstract

Chaenomeles japonica is an attractive ornamental shrub flowering in spring. It is also a valuable source of nectar and pollen for entomofauna. The study was carried out to investigate the structure of hypanthial nectaries present in the flowers of this species with the use of light and scanning electron microscopy. Nectary tissues were examined in three stages of flowering, with special focus placed on changes occurring in the epidermis and nectariferous parnechyma. Long-styled flowers, which produce nectar abundantly, were selected for the study. The nectary parenchyma was shown to consist of multiple cell layers (up to 20). The epidermis was initially single-layered, but the number of layers gradually increased to 2-3 during the following days of flowering. The outer walls of epidermis cells were covered by a strongly undulating cuticle with massive striae. Cracks and perforations, which are probably nectar release sites, were visible between the striae. The presence of the secretion in the intercellular spaces between the parenchyma layer and the epidermis may indicate apoplastic nectar transport. The presence of stomata, as well as pores in the cuticle layer of the nectary epidermis, suggests that C. japonica nectar is secreted in two ways: (i) through the nectarostomata and (ii) ordinary epidermis cells with the involvement of the cuticle.
© 2022. The Author(s), under exclusive licence to Springer-Verlag GmbH Austria, part of Springer Nature.

Entities:  

Keywords:  Cuticular ornamentation; Floral nectary; Japanese quince; Nectarostomata; Rosaceae

Mesh:

Substances:

Year:  2022        PMID: 35260941     DOI: 10.1007/s00709-022-01750-5

Source DB:  PubMed          Journal:  Protoplasma        ISSN: 0033-183X            Impact factor:   3.186


  6 in total

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