חיפוש מתקדם
Physiologia Plantarum
Lers, A., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Jiang, W.B., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, Dept. of Food Science, China Agricultural Univ., 100094 Beijing, China
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
The advancement of leaf senescence is accompanied by a reduction in cellular protein content together with the induction of specific proteins which are probably involved in the process. In the present study, with parsley, we followed the changes in the levels of proteins functionally and immunogenically related to pathogenesis-related proteins during both senescence of detached leaves and natural senescence of attached leaves. Both chitinase activity and protein level were found to be induced during senescence, as was the level of two other proteins immunologically related to β-1,3-glucanase and P4 pathogenesis-related proteins of citrus and tomato, respectively. A high correlation between the advancement of senescence and the induction of these proteins was demonstrated. Treatments with CO2 or gibberellic acid, which retard senescence; reduced both chitinase activity and the level of the pathogenesis-related proteins, whereas enhancement of senescence with ethylene induced them further. The induction of pathogenesis-related proteins during senescence suggests that these proteins may have a primary role in this process.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Proteins functionally and immunogenically related to pathogenesis-related proteins are induced during parsley leaf senescence
103
Lers, A., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Jiang, W.B., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, Dept. of Food Science, China Agricultural Univ., 100094 Beijing, China
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
Proteins functionally and immunogenically related to pathogenesis-related proteins are induced during parsley leaf senescence
The advancement of leaf senescence is accompanied by a reduction in cellular protein content together with the induction of specific proteins which are probably involved in the process. In the present study, with parsley, we followed the changes in the levels of proteins functionally and immunogenically related to pathogenesis-related proteins during both senescence of detached leaves and natural senescence of attached leaves. Both chitinase activity and protein level were found to be induced during senescence, as was the level of two other proteins immunologically related to β-1,3-glucanase and P4 pathogenesis-related proteins of citrus and tomato, respectively. A high correlation between the advancement of senescence and the induction of these proteins was demonstrated. Treatments with CO2 or gibberellic acid, which retard senescence; reduced both chitinase activity and the level of the pathogenesis-related proteins, whereas enhancement of senescence with ethylene induced them further. The induction of pathogenesis-related proteins during senescence suggests that these proteins may have a primary role in this process.
Scientific Publication
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