EFFECTS OF BLACKBERRY AND BLACKTHORN FRUIT EXTRACTS ON PROTEIN AND PEROXIDASE ACTIVITY IN PEPPER

Year 2019, Volume: 3 Issue: 3, 237 - 244, 28.07.2019

Cahit Yıldız Cüneyt Akı

https://doi.org/10.26900/jsp.3.025

Abstract

In this research, blackthorn (Prunus spinosa L.) and blackberry (Rubus
sanctus Schreb.) fruits have been extracted with water, ethanol, ethanol/water
solvents. Fruit extracts were sprayed on the leaves of grossum and conoides
varieties of Capsicum annuum L.. 24 and 48 hours after extract applications,
healthy leaf of ten weeks old seedlings were harvested for protein and
peroxidase analyses. Changing in total protein levels and peroxidase activity
were measured spectrophotometrically. The highest total protein level increase
was in the application of ethanolic extract of R. sanctus to grossum variety
when we compare with control group. This increasing 24 and 48 hours after
application were determined as 154% and 144% respectively. After the
applications of R. sanctus fruit extract to the grossum and conoides varieties,
peroxidase (POX) [EC 1.11.1.7] activity changing have been found better than P.
spinosa extract application. After the both fruit extract applications,
increasing in the POX activity of conoides variety have been found better than
the grossum variety. 24 and 48 hours after application of ethanolic R. sanctus
extract to conoides variety, POX activity increasing have been found
respectively as 76% and 94%. In conclusion, it was shown that P. spinosa and R.
sanctus fruit extracts have been stimulated the plant defense system in grossum
and conoides varieties of C. annuum at different levels within the scope of
total protein amount and peroxidase activity according to the control group.

Keywords

Prunus spinosa, Rubus sanctus, Total protein, Peroxidase, Capsicum annuum

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