Journal of Food, Agriculture and Environment

Involvement of peroxidase activity in various sensitivity to gamma irradiation in scions of Cabernet Sauvignon and Merlot cvs (Vitis vinifera L.)

Author(s):

Demir Kok

Recieved Date: 2011-01-14, Accepted Date: 2011-04-03

Abstract:

Peroxidase (POD) is an enzyme detected in large quantities throughout plant cells. Under the various abiotic stress conditions such as treatments of cadmium (Cd), copper (Cu), manganese (Mn), gaseous fluoride (F), sulfur dioxide (SO₂) and also gamma (γ) irradiation to different plants lead to enhancement in POD activity as a stress marker. This research showed that POD activity in leaves from scions of Cabernet Sauvignon and Merlot cvs increased and there was a positive correlation between POD activity and rising doses of gamma irradiation. Findings of current study revealed that POD activities in leaves of scions irradiated with higher gamma doses were greater than those irradiated with lower gamma doses and these results enable researchers to use POD activity as stress marker for gamma irradiation applications as well as other stress factors. In general, root and shoot characteristics of Cabernet Sauvignon and Merlot cvs were adversely affected from gradually ascending gamma irradiation doses from 10 to 40 Gy.

Keywords:

POD, grapevine, gamma irradiation, characteristics of root and shoot, chlorophyll-a, chlorophyll b, total chlorophyll, carotenoids, stoma density

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Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 2
Category: Agriculture
Pages: 392-396

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