Yeliz ARICI KAŞKO, Esra KOÇ, Ayşen ÜSTÜN SÜLÜN

Biber (Capsicum annuum L.) fidelerinde farklı çinko konsantrasyonlarının total protein, hidrojen peroksit içeriği ve peroksidaz aktivitesi üzerine etkisi

Bu çalışmada biber (Capsicum annuum L.) fidelerinin yapraklarında peroksidaz aktivitesi, total protein ve hidrojen peroksit içeriğine çinko (ZnCl2)un farklı konsantrasyonlarının etkisi araştırılmıştır. 6-7 yapraklı fideler 48 saat aralıkla altı gün süresince 1, 10 ve 50 μM ZnCl2 uygulamalarına maruz bırakılmıştır. Bu çalışmanın sonuçları biberin bazı fizyolojik olaylarının çinkodan etkilendiğini göstermiştir. Uygulamanın 2. gününde Km-Acı biber yapraklarında en yüksek total protein miktarı 50 μM ZnCl2 uygulamasında belirlenmiştir (P

Effect of different zinc concentrations on total protein, hydrogen peroxide content and peroxidase activity in pepper (capsicum annuum l.) Seedlings

In this study, the effect on differrent concentrations of zinc (ZnCl2) on peroxidase activity, total protein and hydrogen peroxide content in leaf of pepper (Capsicum annuum L.) seedlings were researched. 6-7 leafed seedlings were exposed to 1, 10 and 50 μM ZnCl2 for six days at 48 h intervals. The results of the present study showed that the physiological status of pepper was affected by Zn exposure. The highest total protein amount was detected in 50 μM ZnCl2 application, on the two day after the application in the leaves of KM-hot pepper (P

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