The Effect of Iodoacetic Acid Sodium Salt on Activity of Peroxidase in Leaves of Potatoes during Thermal Treatment

The Effect of Iodoacetic Acid Sodium Salt on Activity of Peroxidase in Leaves of Potatoes during Thermal Treatment

Potato tubers, which belong to Lugovsky and Lukyanovsky grades, processed with iodoacetic acid sodium salt (1 mM) as a glycolis inhibitor underwent heat treatment at 37°C or 45°C (1 h). Later the tubers were placed in to soil. On the 45th day of vegetation, activity of peroxidase in potatoes leaves...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of stress physiology & biochemistry 2013-01, Vol.9 (2), p.173-179
Hauptverfasser: Perfileva, A I, Zhivetyev, M A, Rymareva, E V
Format: Artikel
Sprache:eng ; rus
Schlagworte:
activity
Heat
heat treatment
Iodoacetic acid
Leaves
Peroxidase
Peroxidases
Potatoes
Sodium
Stress
thermal treatment
Tubers
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Potato tubers, which belong to Lugovsky and Lukyanovsky grades, processed with iodoacetic acid sodium salt (1 mM) as a glycolis inhibitor underwent heat treatment at 37°C or 45°C (1 h). Later the tubers were placed in to soil. On the 45th day of vegetation, activity of peroxidase in potatoes leaves was determined depending on рН. We have revealed that heat treatment provoked a decrease in the activity of peroxidase in potatoes for the Lugovsky grade under all the values рН. No expressed influence of heat treatment upon peroxidase activity was registered for the potato leaves of Lukyanovsky grade.
ISSN:1997-0838
1997-0838