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

Perfileva, A. I.; Zhivetyev, M. A.; Rymareva, E. V.

Journal of Stress Physiology & Biochemistry, Vol. 9 No. 2 2013, pp. 173-179 ISSN 1997-0838
Original Text Copyright (cc) 2013 by Perfileva, Zhivetyev and Rymareva

ORIGINAL ARTICLE

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QueryDate : 2016-12-24
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The Effect of Iodoacetic Acid Sodium Salt on Activity of Peroxidase in Leaves of Potatoes during Thermal Treatment

Perfileva A.I. ^1,2, Zhivetyev M.A. ¹, Rymareva E.V. ¹

¹ Siberian Institute of Plant Physiology and Biochemistry SB of RAS
² Irkutsk State Technical University

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Received December 16, 2012

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.

Key words: potatoes, heat treatment, peroxidase, activity