백색 완두유묘의 IAA 분해효소계에 미치는 저온의 영향 = Effects of low temperature on the IAA degradation system in etiolated pea(Pisum sativum L . var . Sparkle) seedlings

다국어 초록 (Multilingual Abstract)

Previous work has shown that the levels of Free and total IAA and tryptophan decrease on exposing etiolated pea (Pisum sativum L. var. Sparkle) seedlings grown at 25℃ to 5℃ for 3 days, suggesting that low temperature down-regulates the level of endogenous IAA, in part, by reducing tryptophan biosynthesis. To understand, in this study, the effect of low temperature on the regulation of IAA degradation system in etiolated pea seedlings, enzyme levels of IAA degradation system and hydrogen peroxide content were analyzed during and after chilling(5℃) 6-day-old pea seedlings grown at 25℃. The levels of IAA oxidase and peroxidase increased during chilling and gradually restored to the level of control on termination of chilling. Catalase levels decreased upon chilling and increased to the level of control on termination of chilling. H₂O₂ was accumulated 역ing chilling up to the level of 5.5μ㏖/g fresh weight while at 25℃ maintained a relatively constant, H₂O₂level of 4μ㏖/g FW. All together, it. appears that, low temperature, in part, by increasing enzyme levels of IAA degradation system and accumulating H₂O₂, down-regulates endogenous level of IAA in etiolated pea shoots.