Open AccessEffects upon Olive and Changes of its Physiological Status under the Compound Stresses of Ferrum and Zinc
Author(s) -
Weifei Yang,
Jian Liang,
Xie Liu
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/300/5/052057
Subject(s) - malondialdehyde , point of delivery , sugar , zinc , olive oil , chemistry , food science , reducing sugar , metal , oxidative stress , botany , biochemistry , biology , organic chemistry
Based on the high value of olive oil, this experiment was carried out in order to study its growth under heavy metal stress. In the experiment, Fe and Zn were used as heavy metal stress factors. Effects of Fe-Zn combined stress on physiological indexes of malondialdehyde (MDA), soluble sugar, SOD, POD, CAT and soluble protein in olive leaves. The results of the last experiment showed that with the increase of Fe2+ and Zn2+ concentration, the activity of POD and CAT showed a trend of increasing first and then decreasing, and the activity of SOD enzyme was always decreased. Malondialdehyde (MDA), soluble sugar content and accommodating protein the content is gradually increasing.