%0 Journal Article
%T The Effect of Iodoacetic Acid Sodium Salt on Activity of Peroxidase in Leaves of Potatoes during Thermal Treatment
%A Perfileva
%A A. I.
%A Zhivetyev
%A M. A.
%A Rymareva
%A E. V.
%J Journal of Stress Physiology & Biochemistry
%D 2013
%I Siberian Institute of Plant Physiology & Biochemistry
%X 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¡ãC or 45¡ãC (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 §â§¯. We have revealed that heat treatment provoked a decrease in the activity of peroxidase in potatoes for the Lugovsky grade under all the values §â§¯. No expressed influence of heat treatment upon peroxidase activity was registered for the potato leaves of Lukyanovsky grade.
%K potatoes
%K heat treatment
%K peroxidase
%K activity
%U http://www.jspb.ru/issues/2013/N2/JSPB_2013_2_173-179.pdf