Peroxidase activity in roots of arracacha affected by pH and temperature - doi: 10.4025/actasciagron.v33i3.6264

Luciana Nunes Menolli; Fernando Luiz Finger; Janaína Miranda Barbosa; Teresa Drummond Correia; Luciana Marques Vieira

doi:10.4025/actasciagron.v33i3.6264

Peroxidase activity in roots of arracacha affected by pH and temperature - doi: 10.4025/actasciagron.v33i3.6264

Luciana Nunes Menolli UFV
Fernando Luiz Finger UFV
Janaína Miranda Barbosa UFV
Teresa Drummond Correia UFV
Luciana Marques Vieira UFV

DOI: https://doi.org/10.4025/actasciagron.v33i3.6264

Keywords: Arracacia xanthorrhyza Bancroft, oxidative enzyme, inactivation

Abstract

In this paper, roots of arracacha (Arracacia xanthorrhyza Bancroft) were stored at 5ºC to induce chilling injury symptoms and stress-related peroxidase activity. Later, peroxidase kinetic activity was determined in different pH and temperature conditions. For this, soluble crude extract was sequentially saturated with ammonium sulfate, obtaining a semi-purified enzyme solution used for the analysis. Activity of peroxidase induced by the chilling at 5oC was determined from pH 2.5 to 9.0 and at temperature ranging from 10 to 80oC. The peroxidase had higher activity when the reaction occurred between pH 5.5 and 6.0 and at temperature of 30oC. Complete inactivation of the activity was observed in pH 2.5 after 60 minutes of pre-incubation or at 60oC for 10 minutes or alternatively at 70oC after 5 minutes of pre-incubation. The enzyme is more susceptible to inactivation in acid than alkaline pHs or alternatively using heat treatment.

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Author Biography

Fernando Luiz Finger, UFV

possui graduação em Agronomia pela Universidade Federal de Pelotas (1982) , mestrado em Ciências Agrárias (Fisiologia Vegetal) pela Universidade Federal de Viçosa (1985) , doutorado em Horticulture pelo Ohio State University (1993) e pos-doutorado pela United States Department Of Agriculture (2000) . Atualmente é Professor Adjunto da Universidade Federal de Viçosa. Tem experiência na área de Agronomia , com ênfase em Fitotecnia. Atuando principalmente nos seguintes temas: Acids, Fruit, Lycopersicon esculentum Currículo Lattes

Published

2011-04-11

How to Cite

Menolli, L. N., Finger, F. L., Barbosa, J. M., Correia, T. D., & Vieira, L. M. (2011). Peroxidase activity in roots of arracacha affected by pH and temperature - doi: 10.4025/actasciagron.v33i3.6264. Acta Scientiarum. Agronomy, 33(3), 513-518. https://doi.org/10.4025/actasciagron.v33i3.6264

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Issue

Vol 33 No 3 (2011)

Section

Crop Production

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