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CHANGES OF SOLUBLE PROTEIN, PEROXIDASE AND POLYPHENOL OXIDASE IN LEAVES AND BUDS OF RIPENING OLIVE
Author(s) -
MOTAMED NASRIN,
EBRAHGIMZADEH HASSAN,
VATANKHAH ELAHE
Publication year - 2007
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2007.00163.x
Subject(s) - ripening , polyphenol oxidase , peroxidase , softening , enzyme , horticulture , polyphenol , biology , botany , chemistry , food science , biochemistry , antioxidant , statistics , mathematics
Changes in the protein profile of total soluble protein (TSP)/peroxidase (PO) and polyphenoloxidase (PPO) activities in leaves and buds of olive trees (cv. Zard) from the Gilvan region were studied . An increase in TSP content for leaves and buds during fruit ripening was highest at full fruit ripening and decreased or remained relatively high throughout fruit softening. However, the protein profile showed the appearance of new bands while the intensity of some bands also occurred during ripening. PO and PPO activities in leaves and buds were low at early fruit development, increased at full fruit development and then decreased at softening stages. Therefore, there is a close relationship between these enzymes, specific protein and the process of fruit development. Finally, in all cases, protein content and both enzyme activities in buds were higher than leaves during the growth and development of olive.PRACTICAL APPLICATIONS In a recent project, we found changes in the content and profile of proteins and oxidative enzymes during ripening period in leaves and buds. Differences of expression of these proteins and enzymes are going to guide ours to the gene or genes of corresponding to this process. Then, we are going to reach greater yield by using the genes of expression in the future.