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פותח על ידי קלירמאש פתרונות בע"מ -
Senescence-related serine protease in parsley
Year:
1999
Source of publication :
Phytochemistry
Authors :
אהרוני, נחמיה
;
.
לומניץ, אלה
;
.
לרס, אמנון
;
.
Volume :
50
Co-Authors:
Jiang, W.B., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, Department of Food Science, China Agricultural University, 100094 Beijing, China
Lers, A., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Lomaniec, E., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Aharoni, N., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
377
To page:
382
(
Total pages:
6
)
Abstract:
During leaf senescence protein degradation is enhanced. In order to obtain information on the enzymes involved in this process, a study was initiated to identify and characterize proteases whose activity is elevated in artificially senescing parsley leaves. A 70-kDa serine protease (EC 3.4.21) was identified by an activity gel assay. This protease activity, which is low in young leaves, was found to increase considerably in parallel to the advance of senescence and the reduction in the protein content of the leaves. A high correlation between the progress of senescence and the increase in the activity of the 70 kDa serine protease was demonstrated. Treatments with CO2 or gibberellic acid, which retard senescence, reduced the protease's activity, whereas acceleration of senescence with ethylene enhanced it.
Note:
Related Files :
article
parsley
Petroselinum crispum
plant growth
senescence
serine proteinase
Umbelliferae
vegetable
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/S0031-9422(98)00546-9
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
20983
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:40
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Scientific Publication
Senescence-related serine protease in parsley
50
Jiang, W.B., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, Department of Food Science, China Agricultural University, 100094 Beijing, China
Lers, A., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Lomaniec, E., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Aharoni, N., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Senescence-related serine protease in parsley
During leaf senescence protein degradation is enhanced. In order to obtain information on the enzymes involved in this process, a study was initiated to identify and characterize proteases whose activity is elevated in artificially senescing parsley leaves. A 70-kDa serine protease (EC 3.4.21) was identified by an activity gel assay. This protease activity, which is low in young leaves, was found to increase considerably in parallel to the advance of senescence and the reduction in the protein content of the leaves. A high correlation between the progress of senescence and the increase in the activity of the 70 kDa serine protease was demonstrated. Treatments with CO2 or gibberellic acid, which retard senescence, reduced the protease's activity, whereas acceleration of senescence with ethylene enhanced it.
Scientific Publication
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