FIGURE 4.

Pectin content in different root segments of different cultivars of pea (Pisum sativum). Six-day-old seedlings were exposed to 0 or 30 μM AlCl₃ solution (pH 4.5, containing 0.5 mM CaCl₂ and 25 μM H₃BO₃) for 24 h. (A) The pectin content of cell wall. (B) The demethylesterified pectin content. The demethylesterified pectin content was calculated by the formula of content of demethylesterified pectin = pectin content × (1-DM/100). Bars represent means ± SD, n = 4. Different letters indicate significant difference at p < 5%.