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Rapid Auxin-induced Decrease in Free Space pH and Its Relationship to Auxin-induced Growth in Maize and Pea ¹

^a Department of Biological Sciences, Stanford University, Stanford, California 94305

A pH microelectrode has been used to investigate the auxin effect on free space pH and its correlation with auxin-stimulated elongation in segments of pea (Pisum sativum) stem and maize (Zea mays var. Bear Hybrid) coleoptile tissue. Auxin induces a decrease in free space pH in both tissues. In maize coleoptiles, free space pH begins to fall within about 12 minutes of exposure to auxin and decreases by about 1 pH unit by approximately 30 minutes. In pea, pH begins to decrease within an average of 15 to 18 minutes of exposure to auxin and falls by about 0.9 pH unit by approximately 40 minutes. Auxin-stimulated elongation, measured in the same two tissues similarly prepared, appears in maize at the earliest 18 minutes after auxin application, while in pea it appears at the earliest 21 to 24 minutes after auxin application. The auxin analogs p-chlorophenoxyisobutyric acid and phenylacetic acid do not stimulate elongation above control levels in maize or pea tissue segments and do not cause a decrease in free space pH in either tissue. These findings are consistent with the acid secretion theory of auxin action.

¹ This research was supported by grants to P. M. R. and to Paul B. Green from the National Science Foundation.

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