SEM II UNIT II Root Morphology DR - Prashant Shahare
SEM II UNIT II Root Morphology DR - Prashant Shahare
SEM II UNIT II Root Morphology DR - Prashant Shahare
Semester-II
Paper-II : PALAEOBOTANY &
MORPHOLOGY OF ANGIOSPERMS
By
2. Root is usually positively geotropic (i.e. grows downward into the soil) and
positively hydrotropic (i.e. grows towards the source of water) but negatively
phototropic (i.e. grows away from sunlight).
3. Root is usually cylindrical and non-green (i.e. lack chlorophylls), but sometimes
green as in Trapa and Taeniophylum.
4. Root does not bear nodes, internodes, leaves or buds (exceptions are sweet potato,
wood apple etc.)
5. The growing point of root tip is sub-terminal and protected by a root cap or
calyptra.
6. Unicellular root hairs present just behind the root caps which increase the
absorptive surface area of roots,
7. Lateral roots are endogenous in origin i.e. arise from pericycle of the main root..
Rootless Plants:
Many plants growing in aquatic habitats do not possess roots because there is
little requirement for absorption of water and mineral salts, e.g., Wolffia,
Utricularia, Myriophyllum, Ceratophyllum. In other aquatic plants, roots
develop only for balancing (e.g., Lemna, Pistia) and fixation (e.g., Hydrilla).
Types of Roots:
On the basis of their origin, roots are of two types – tap root and adventitious
root.
(a) Tap root:
On germination of a seed, the radicle elongates into primary root or true root or
tap root. In dicot plants, the tap root is persistent and produces lateral roots
such as secondary’ roots, tertiary roots etc. All lateral roots arise in acropetal
succession i.e. younger roots towards apex and older roots towards base. The
tap root and its branches constitute the tap root system.
(b) Adventitious root:
These are the roots that grow from any part of the plant other than radicle. In
monocot plants, the tap root is short lived and soon replaced by adventitious
roots. A group of adventitious roots and their branches constitute adventitious
root system.
Modification of Roots:
The structural and functional changes in the roots to perform a special function
according to the need of the plant are called as modification of roots.
On the basis of their origin, the adventitious roots are of
following three types:
i. Fibrous roots:
These are a cluster of equally prominent thread-like roots that develop
either from the base of stem (e.g., rice, wheat, maize, onion etc.) or from
the nodes of horizontal stem (e.g., grass, wood sorrel etc.)
ii. Foliar roots:
They arise from petiole (e.g., Pogostemon, rubber plant etc.) or veins of leaf
due to some injury. These can also be induced by application of hormones.
Some foliar buds can produce foliar roots, e.g., Bryophyllum, Begonia etc.
iii. True adventitious roots:
They arise from the nodes and internodes of the stem, e.g., Prop roots of
banyan, stilt roots of sugarcane, clasping roots of money plant and roots
from the stem cuttings.
Foot Structure:
A typical root can be differentiated into five regions. From apex to base
they are:
(a) Root Cap (Calyptra):
It is a cap like protective structure of the growing root tip. In Pandanus
(screwpine) multiple root caps present while in aquatic plants (Pistia, Eichhornia,
Lemna) root pockets present instead of root cap.
Function:
(i) Protects root meristem,
(ii) Secrete mucilage that help tender root to penetrate the hard soil,
(iii) Helps in perception of gravity (Darwin, 1880),
(iv) Root packet s functions as balances.
(b) Growing point or Meristematic Zone:
It is about 0.25-1.0 mm long, lies just behind the root cap and thus sub-terminal in
position. Its shape is like an inverted concave dome of cells. The central rarely
dividing cells are called quiescent centre.
Function:
Root meristem adds cells to root cap and the basal region of the root.
(c) Zone of elongation:
It is about 1-10 mm long and lies just behind the meristematic zone. As the name
implies, it is the site of rapid and extensive cell elongation. This zone increases
length of the root. The external cells can absorb water and minerals from the soil.
(d) Root hair Zone or Zone of differentiation:
It is about 1 -6 cm long. It is the zone where cell differentiate to form epiblema,
cortex, endodermis, pericycle, xylem and phloem. Many cells of epiblema elongate
to form unicellular root hairs. As the root grows, new root hairs develop and older
one shrivel and sloughed off.
Function:
Root hairs increase the absorptive surface area of root.
(e) Zone of maturation:
In constitute the major portion of the root. The cells attain maturity when they
reach this zone.
Function:
(i) Lateral roots may emerge from pericycle
(ii) Radial differentiation of tissues causes’ secondary growth in dicots.
Functions of Roots:
Roots perform two kinds of functions — Primary and Secondary. The primary
functions are performed by all kinds of roots, and they are structurally adapted
to per-form these functions. The secondary functions are specialized one and
are performed only by those roots which are modified accordingly.
The primary functions of roots are:
1. Anchorage or fixing the plant firmly to the soil so that they are not easily
uprooted.
2. Absorption and translocation of water and minerals from the soil to the
aerial parts of the plant.
3. Prevent soil erosion by holding the soil particles.
In many plants, roots are modified to serve many secondary functions like
food storage, mechanical support and various physiological activities other
than absorption.
Tap Root System: Definition and Types
1. Definition of Tap Root System
2. Types of Tap Root System
3. Modification
4. Modification of Tap Root Branches.
Fibrous Roots:
They are underground roots which arise in
groups from the nodes of an horizontal stem
(e.g., Grass, Fig. 5.10). The main roots are of
equal length. They give off small branches.
Both the main root and their branches are thin
and thread-like. Therefore, they are called
fibrous roots. The fibrous roots do not
penetrate deep in the soil. They remain near
the soil surface and are called surface feeders.
Modifications of Adventitious Roots:
Storage of Food: