Comparative Analysis Of Proteins In Leave And Bud Of Olive (Olea Europaea L. cv. Zard) During Fruit Ripening In On Year
2007
Vatankhah, E., Biology Department, Faculty College of Science University of Tehran. Iran. | Motamed, N., Biology Department, Faculty College of Science University of Tehran. Iran. | Ebrahimzadeh, H., Biology Department, Faculty College of Science University of Tehran. Iran.
Changes of protein content of leaves and buds were evaluated in Olea europaea L. cv. Zard every two weeks during fruit ripening in region of Gilvan. Proteins of leaves initially decreased and then increased during the subsequent stage of fruit growth. Proteins in buds inceased during growth and development of fruit. Electrophoretic profile of proteins in leaves and buds showed new bands during fruit ripening. Quantitative and qualitative changes of protein in leaves and buds had similar profile.
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