Archive image from page 95 of The cytoplasm of the plant. The cytoplasm of the plant cell cytoplasmofplant00guil Year: 1941 Fig. 46 (left). — Transformation of chondrioconts into chromoplasts in living epidermal cells. 1, formation of starch in very young petals; 2, starch being absorbed and replaced by small granules and needle-shaped carotinoid pigment in older petals; 4, the same in an open but young flower; 5, chromoplasts in an older flower. 1, 2, Clivia nobilis. 4, 5, C. cyrtanthi- flora. Fig. 47 (right). — Development of chromoplasts in living cells of the fruit of Asparagus officinali


Archive image from page 95 of The cytoplasm of the plant. The cytoplasm of the plant cell cytoplasmofplant00guil Year: 1941 Fig. 46 (left). — Transformation of chondrioconts into chromoplasts in living epidermal cells. 1, formation of starch in very young petals; 2, starch being absorbed and replaced by small granules and needle-shaped carotinoid pigment in older petals; 4, the same in an open but young flower; 5, chromoplasts in an older flower. 1, 2, Clivia nobilis. 4, 5, C. cyrtanthi- flora. Fig. 47 (right). — Development of chromoplasts in living cells of the fruit of Asparagus officinalis. 1, chondrioconts forming starch; 2, starch being absorbed; 3, carotin granules forming on the borders of vesiculate swelling in the plastids; 4, fragmentation of chondrioconts to form round vesiculate plastids containing carotin granules which tend to fuse; 5, chromo- plasts and chondriosomes in a cell of the pericarp of a nearly ripe fruit. Xanthophyll always seems to be diffuse in the substratum of the plastid or else in the state of indistinct granules. Its iso- mer, rhodoxanthin, on the contrary, appears as isolated, clearly distinguishable granules. This is true of carotin and lycopin if they are not in crystalline form. When crystalline, the crystals give widely-differing shapes to the chromoplasts. These facts show that whenever the chromoplasts do not arise by metamorphosis of the chloroplasts as in the parenchymatous tissue, studied especially by ScHiMPER, Meyer, and Courchet, they arise from chondrio- conts which have first elaborated starch.


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