Articles
EFFECT OF GIBBERELLIC ACID ON PROTEINS OF CHERRY PLUM SEEDS (PRUNUS CERASIFERA VAR. DIVARICATA BAYLEY) DURING STRATIFICATION
Article number
80_13
Pages
87 – 92
Language
Abstract
During the breaking of dormancy of cherry plum seeds there was a decrease in the reserve proteins such as globulins, prolamines and glutelins and an increase in enzymatic proteins e.g. albumins, particularly toward the end of the stratification period.
In general, protein content was reduced by gibberellic acid treatment but the electrophoretic mobility of small molecular weight proteins was increased.
More protein fractions were found in seeds which had been soaked in gibberellic acid before stratification.
In general, protein content was reduced by gibberellic acid treatment but the electrophoretic mobility of small molecular weight proteins was increased.
More protein fractions were found in seeds which had been soaked in gibberellic acid before stratification.
Authors
M. Kiszczak, Z. Kawecki
Keywords
Online Articles (77)