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Physiological Responses and Tolerance of Citrus to Aluminum Toxicity

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Advances in Citrus Nutrition

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Abstract

Aluminum (Al) toxicity is the major factor limiting plant growth in acidic soils, which comprise up to 50% of the world’s potentially arable lands. Citrus belong to evergreen subtropical fruit trees and are cultivated in humid and subhumid of tropical, subtropical, and temperate regions of the world mainly on acidic soils. Soil acidification is a major problem in citrus plantations. There has been significant progress in our understanding of the physiological responses and the tolerance of citrus to Al toxicity during the past decade. In this chapter, growth, physiological responses (carbohydrates, photosynthesis, water relation, light energy utilization, photoprotective system, mineral nutrients, and organic acids), and tolerance (genotypic differences, Al uptake, and distribution, and Al-induced secretion of organic acid anions) of citrus to Al toxicity are reviewed. The amelioration of phosphorus (P) and boron (B) on citrus Al toxicity as well as some aspects needed to be further studied are also discussed.

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Acknowledgments

This work was financially supported by grants from the National Natural Science Foundation of China (Nos. 30270930; 30771487), the Agricultural Commonweal Industrial Special Fund Program of Department of Agriculture, China (No. nyhyzx07-023), the Natural Science Foundation of Fujian Province of China (No. B0710011), and the earmarked fund for China Agriculture Research System.

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Authors and Affiliations

  1. College of Resources and Environmental Sciences, Fujian Agriculture and Forestry University, Fuzhou, 350002, PR China

    Li-Song Chen

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  1. Li-Song Chen
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Correspondence to Li-Song Chen .

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Editors and Affiliations

  1. , Soil Science, National Research Centre for Citrus, Amravati Road, Nagpur, 440010, Maharashtra, India

    Anoop Kumar Srivastava

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Chen, LS. (2012). Physiological Responses and Tolerance of Citrus to Aluminum Toxicity. In: Srivastava, A. (eds) Advances in Citrus Nutrition. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-4171-3_29

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