INFLUÊNCIA DA TEMPERATURA E DO PH SOBRE A ATIVIDADE DA ENZIMA PEROXIDASE EM DOIS GENÓTIPOS DE MANJERICÃO (Ocimum sp)
2008
Pahlevi Augusto de Souza | Sandra Oliveira de Souza | Rosana Gonçalves RodriguesdDas Dores | Claudia Martellet Fogaça | Fernando Luiz Finger
The experiment was executed to evaluate the temperature and pH influence on activity of peroxidase (POD) in two sweet basil (Ocimum sp.) genotypes, grown in Viçosa, MG, Brazil, the 'Large Leaf' or 'Basilicão' and 'Purple'. It was evaluated the peroxidase activity at pH's 3, 4, 5, 6, 7, 8 and 9, and the remaining activity at 80 oC treated for 0, 5, 10, 15 and 20 minutes. Each experiment was repeated three times. The 'Purple' genotype had higher POD specific activity. Higher and lower activities, for both genotypes, were present at pH 5 to 7 and pH 3 and 9, respectively. The heat treatment at 80 oC for 20 minutes reduced the enzyme activity by 86.28% and 100% for the genotype 'Pulple' and 'Large Leaf', respectively.
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