TY  - JOUR
AB  - 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.
AU  - Perfileva, A. I.
AU  - Zhivetyev, M. A.
AU  - Rymareva, E. V.
DA  - 2013
ET  - 2013
KW  - potatoes, 
heat treatment, 
peroxidase, 
activity
LA  - Russian
M1  - 2
M3  - ORIGINAL ARTICLE
PY  - 2013
SE  - 173
SN  - 1997-0838
SP  - 173-179
ST  - The Effect of Iodoacetic Acid Sodium Salt on Activity of Peroxidase in Leaves of Potatoes during Thermal Treatment
T2  - Journal of Stress Physiology & Biochemistry
TA  - Перфильева, А. И.
A2  - Живетьев, М. А. 
A2  - Рымарева, Е. В.
TI  - The Effect of Iodoacetic Acid Sodium Salt on Activity of Peroxidase in Leaves of Potatoes during Thermal Treatment
TT  - Эффект Монойодацетата Натрия на Активность Пероксидазы в Листьях Картофеля, Подверженного Тепловой Обработке
UR  - http://www.jspb.ru/issues/2013/N2/JSPB_2013_2_173-179.pdf
VL  - 9
ID  - 14
ER  -