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Variation in protein content, peroxidase and polyphenoloxidase activities in the leaves and fruits of olive (Olea europaea L. cv. Zard) during fruit set and fruit-ripening in on and off years


Variation in protein content, peroxidase and polyphenoloxidase activities in the leaves and fruits of olive (Olea europaea L. cv. Zard) during fruit set and fruit-ripening in on and off years



New Botanist 26(1-4): 29-39



ISSN/ISBN: 0377-1741

Results of the studies on olive trees from four regions of Iran, i.e. Roudbar, Gilvan, Gorgan, and Zanjan, indicate that soluble protein content as well as activity of peroxidase and polyphenol oxidase in the leaves and fruits increased, and continued to do so until complete ripening of the fruits. After ripening, the protein content and enzyme activities did not change (or slightly decreased) until the harvest of the fruits.

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Accession: 004002927

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