RELATIONSHIP BETWEEN THE LEVELS OF FREE L -PHENYLALANINE AND L-TYROSINE AND PHENOL COMPOUNDS IN THE MAIZE ROOT-CELLS AT LOWERED TEMPERATURES

Data are presented on the content of the free amino acids l-phenylalan ine and l-tyrosine, direct precursors of hydroxycinnamic acids, in the maize root regions with meristematic, elongating, and elongated cells . Low temperatures induce changes in their content and corresponding a dequate changes in the content of phenol compounds, derivatives of hyd roxycinnamic acids in the root cells.