Peroxidase, polyphenol oxidase and protein changes in olives during adventitious root formation

Abstract

Changes of peroxidase, polyphenol oxidase and protein activities were assessed during the rooting process of two cultivars of olive. Cuttings bases were submitted to a quick dip treatment to promote rooting, using indol-3-butyric acid (IBA). Samples for quantification of enzyme activities were collected at 0-60-120 days after culture. The highest peroxidase activities were measured at first of the sampling, these values decreased in connection with the root formation. Polyphenol oxidase activity maximized on the 60 days and then declined to a minimum on 120 days in both cultivars. The total protein contents increased during 60 days of culture. All these results indicate that peroxidase, polyphenol oxidase and protein are more important in rooting of olive cuttings.