Effect of potassium nutrition on the content and the spectrum of soluble amino compounds in Red Clover1. A better K nutrition of Red Clover (Trifolium pratense) resulted in higher contents of soluble amino acids of the upper plant parts. The plants of the treatment with the highest K application showed nearly double as high contents of glutamic acid, aspartic acid, alanine and γ‐aminobutyric acid than the plants of the K0treatment. The content of asparagine was not as much affected by the K nutrition and the content of glutamine was even lowered.2. Red Clover responded on the K treatment with its content of soluble amino compounds quite different than non leguminous plant species which show decreasing contents of soluble amino acids with an increasing K nutrition. Therefore it is concluded, that the K nutrition of legumes affects the N2‐fixation ofRhizobium leguminosarum.3. The higher contents of soluble amino compounds did not influence the protein content of the upper plant parts. But with the better K supply the yields were increased considerably and therefore also higher yields of proteins were harvested. Very low K supply resulted in a high protein content, due to an inhibition of plant gr
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