Effect of Different Zinc Concentrations on Total Protein, Hydrogen Peroxide Content and Peroxidase Activity in Pepper (Capsicum annuum l.) Seedlings

• Main Authors: Esra Koç, Ayşen Üstün, Yeliz Kaşko Arıcı
• Format: Article
• Language: English
• Published: Artvin Çoruh Üniversitesi 2012-11-01
• Series: Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi
• Subjects: Pepper; Zinc; hydrogen peroxide; peroxidase; protein; stress
• Online Access: http://ofd.artvin.edu.tr/issue/2265/29847

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<0,05). The lowest total protein content was detected in 50 µM ZnCl2 application, on the sixth day after the application (P<0,05). When compared to control, the maximum increase of peroxidase activity was determined in 10 ve 50 µM ZnCl2 applications, on the sixth day following the application (P<0,05). The changes of hydrogen peroxide amount in high zinc concentrations was observed (P<0,05). The highest hydrogen peroxide content was detected in 50 µM ZnCl2 application, on the sixth day after the application. In this study, it was observed that treatment of pepper with zinc led to an increased level of peroxidase in the leaf tissues. The activation of peroxidase could be probably associated with enhanced H2O2 production. The increased peroxidase activity could further stimulate the repair processes (lignification i.e) in heavy metal-stressed. This suggests that the plants had started adaptive processes to survive adverse conditions, and plants.