Catalase and peroxidase activities, chlorophyll and proteins during storage of pea plants of chilling temperatures.
The effect of chilling temperatures on the catalase and peroxidase activities, soluble proteins and chlorophyll contents of excised organs of Pisum sativum plants has been studied. In leaf and stem tissues, storage at 0 degrees C did not bring about any statistically significant variation in the levels of heme enzymes, proteins and chlorophyll during four days. On the contrary, in root tissues catalase activity experimented a statistically significant depression after the onset of cold storage and during the whole treatment, whereas the other parameters remained nearly constant. Results obtained showed the suitability of storing plant material at 0 degrees C for the stabilization of catalase, peroxidase and chlorophyll in leaves and stems, as well as of peroxidase activity in roots.
D002374:Catalase / Q000378:metabolism*; D002734:Chlorophyll / Q000096:biosynthesis*; D005519:Food Preservation; D010544:Peroxidases / Q000378:metabolism*; D010940:Plant Proteins / Q000378:metabolism; D010945:Plants, Edible / Q000201:enzymology / Q000378:metabolism*; D012034:Refrigeration
D010940:Plant Proteins; D002734:Chlorophyll; D010544:Peroxidases; D002374:Catalase