CHANGES OF SOLUBLE PROTEIN, PEROXIDASE AND POLYPHENOL OXIDASE IN LEAVES AND BUDS OF RIPENING OLIVE

Authors: MOTAMED, NASRIN; EBRAHGIMZADEH, HASSAN; VATANKHAH, ELAHE

Source: Journal of Food Biochemistry, Volume 31, Number 5, October 2007 , pp. 703-713(11)

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Abstract:

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.

Document Type: Research article

DOI: http://dx.doi.org/10.1111/j.1745-4514.2007.00163.x

Publication date: 2007-10-01