| Abstrakt: |
Abstract: The homogenate of different strawberry organs inhibits the degradation of IAA in the presence of horse radish peroxidase, while intact strawberry tissues are able to degrade IAA. The chemical nature of peroxidase inhibitors present, in strawberry tissues was in vestigated. Using paper chromatography the following polyphenolic substances inhibiting peroxidase activity were identified: chlorogenic, caffeic, ellagic, gentisic, gallic, and vanillic acids, quercetin and pelarginidin. Monophenolic compounds, also present in strawberry, such as p-hydroxy-phenyloacetic acid and p-hydroxybenzoic acid, are strong stimulators of IAA oxidase. Abscisic acid in very high concentration (1×10-4M) enhances degradation of IAA by peroxidase. When both poly-and monophenolic compounds at equimolar concentrations are present in the system, only the inhibition of IAA degradation occurs. Tissue explants from the strawberry leaves and petiole degrade less IAA if they are previously forced to synthetize more polyphenols under illumination. Although the difference in IAA-decarboxylation activity between the illumination and dark treated explants was relatively small, nevertheless it was consistent and appears to be very important from a physiological point of view suggesting that there exists a regulatory relationin vivo between IAA degradation and the presence of phenolsin plant tissue. Electron microscope data revealed that phenolic substances are specially isolated from cytoplasm of the receptacle cells. |
