How Is Food Transported in Plants?

Transportation is a vital process in all living organism and is involved in the movement of water, minerals and other necessary nutrients to all parts of the plant. Translocation is defined as the process of transport of food from the leaves to other parts of the plant.

Phloem plays a major role in translocation

In plants, the synthesised food molecules by the leaves are transported to the different storage organs- roots, stem, fruits with the help of vascular tissue called phloem. The phloems are the complex living tissue present in all vascular plants and are mainly composed of different specialized cells called such as-companion cells, phloem fibres, phloem parenchyma cells and sieve tubes.

ATP is necessary for phloem

The transport of food from the leaves to the other parts of the plant occurs through the vascular tissue called phloem. The food (sugar) made in leaves is loaded into the sieve tubes of phloem tissue by using the energy derived from ATP. As a result, the osmotic pressure in the tissue increases, causing the water to move into it. This process is helpful in moving the food materials according to the needs of the plant.

Phloem functions

  • Phloem helps in translocation of food materials from the leaves to parts of the plant.
  • Phloem transports food in both directions, upwards and downwards.
  • ATP is required in the form of energy for transportation.

For more information on transportation in plants and other related topics, visit us at BYJU’S Biology.

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