Food in plants is transported through the phloem tissue. This process requires energy from ATP, which is used to create osmotic pressure that helps move the food substances, mainly sugars like sucrose, from the leaves (where food is made) to various parts of the plant. The transport can occur both upward and downward through the phloem, ensuring that all parts of the plant receive the food needed for growth and development.
How Food Transport Happens in Plants:
- Food produced by photosynthesis in the leaves is actively loaded into the phloem cells.
- Energy from ATP is used to create osmotic pressure, enabling the movement of food from regions of higher concentration (source) to regions of lower concentration (sink).
- Phloem transport is bidirectional, so food can reach growing roots, stems, fruits, or storage organs.
- Companion cells attached to sieve tubes in the phloem provide the required energy for this active transport.
This system differs from water transport in plants, which occurs via xylem and does not require energy, as water moves passively from the roots to the leaves driven by transpiration.
