It is one of the macro elements found in plants; participating in highly relevant functions. Amongst these, we can highlight:

  • It is part of Acetyl CoA, an enzyme that participates in multiple Krebs cycle processes; that is, it holds a relevant role in the process of obtaining energy from glucose in the photorespiration process.
  • The S is found in amino acids of the relevance of cysteine and methionine. These two amino acids, by way of example, participate and intervene in stomatal regulation, in the activation of protein metabolism, in root development, in the synthesis of ethylene and phytochelatins, molecules of natural synthesis that protect against toxic agents ( Ex .: MePe).
  • Because it is a part of cysteine, it is also related to glutathione (tripeptide), i.e. it is involved in the redox regulation produced in the chloroplasts and the cytoplasm, and therefore, prevents possible damage from reactive oxygen species (ROS), preventing chain reactions caused by high biomolecular affinities.

It is a component of proteins and vitamins such as thiamine and biotin, as well as many enzymes. It is a constituent of volatile compounds (isothiocyanates and sulfoxides) responsible for the characteristic odor of some species such as onions and garlic. In addition, it is a component of sulpholipids, which are constituents of the membrane and help regulate the transport of ions

S Deficiencies: They are rare, but their symptoms are very similar to those of N deficiencies, coincidentally related to photosynthesis and protein formation processes; generally speaking:

  • Slow growth (considering its relationship with most processes related to vegetative growth).
  • Structural weakening of the plant, short stems.
  • Chlorosis in young leaves
  • Premature development of lateral shoots.
  • Poor fruit formation.

This can occur in poor soils, excessively loose soils and in loamy or sandy-frank texture.

A well-studied case is the deficiency of sulfur in wheat, which decreases the production and breadmaking capacity of the grains, in fact, soil fertilization with sulfur improved the quality of gluten proteins and bread.