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The Effect of Chilling Temperature on the Level of Superoxide Dismutase, Catalase and Hydrogen Peroxide in Some Plant Leaves

CHEN Yi-Zhu South China Institute of Botany, Academia Sinica Guangzhou 510650 Patterson BD Plant Physiology Croup, Food Research, CSIRO  
The experimental materials (detached leaves or seedlings) were treated by ice (0℃) for the assay of enzymes and for electropho- resis. H_2O_2 determination was carried out by the modified method of Patterson (1983). The effect of chilling on the level of superoxide dismutase activity in the leaves of tomato and passionfruit plant was investi- gated. The level of extractable superoxide dismutase was not changed by chilling. The formation of major isoenzyme bands on elec- trophoretogram were strongly inhibited by cyanide, but only weakened by chilling. The minor bands which were insensitive to cyani- de, were unstable during chilling, but had no significant effect on the total level of supero- xide dismutase. The level of hydrogen peroxide in the 1eaves of tomato, passionfruit, cucumber and violet plant during chilling was stable or increased. This may be due to the decrease in the catalase activity. It was concluded that superoxide dis- mutase was unlikely to be an important factor in the development of chilling injury. How- ever, higher level of H_2O_2 may favour the for- mation of another stronger toxic active oxy- gen, such as hydroxyl free radical.
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