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dc.contributor.authorMerlin, Tatiana P. A. [UNESP]
dc.contributor.authorLima, Giuseppina Pace Pereira [UNESP]
dc.contributor.authorLeonel, Sarita [UNESP]
dc.contributor.authorVianello, Fabio
dc.identifier.citationSouth African Journal of Botany. Amsterdam: Elsevier B.V., v. 83, p. 159-164, 2012.
dc.description.abstractThe proper citrus cutting choice is considered of basic importance for a healthy and productive citriculture. Substrates composed of organic materials are widely used for the production of citrus seedlings but this can lead to plant copper deficiency, mainly caused by substrate high chelating properties. Copper is an essential heavy metal and is involved in many different plant physiological processes. This experiment was carried out in order to evaluate the behavior of 'Rangpur lime' lemon rootstock (Citrus limonia Osbeck) grafted with cv. 'Valencia' (Citrus sinensis L. Osbeck), when treated with different copper formulations, as cupric oxychloride (50% Cu - Novartis Biociencias (TM)), cuprous oxide (32.8% Cu - Yam Vita (TM)), chelated copper (5% Cu - Stoller (TM)) and copper sulphate (25% Cu - Microsal (TM)) analyzing the activity of peroxidase (POD) and the total content of phenols. The different copper formulations did not show significant differences about plant height, diameter, leaf and root dry weight. The comparison among copper treatments shows that cuprous oxide promoted the antioxidant system (POD activity and phenolic content) while chelated copper was not effective. (C) 2012 SAAB. Published by Elsevier B.V. All rights reserved.en
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.publisherElsevier B.V.
dc.relation.ispartofSouth African Journal of Botany
dc.sourceWeb of Science
dc.subjectCitrus limonia Osbecken
dc.subjectCitrus sinensisen
dc.subjectOxidative stressen
dc.titlePeroxidase activity and total phenol content in citrus cuttings treated with different copper sourcesen
dcterms.rightsHolderElsevier B.V.
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniv Padua
dc.description.affiliationUniv Estadual Paulista UNESP, Dept Vegetal Prod, FCA, Botucatu, SP, Brazil
dc.description.affiliationUniv Estadual Paulista UNESP, Dept Chem & Biochem, IB, BR-18618000 Botucatu, SP, Brazil
dc.description.affiliationUniv Padua, Dept Comparat Biomed & Food Sci, Padua, Italy
dc.description.affiliationUnespUniv Estadual Paulista UNESP, Dept Vegetal Prod, FCA, Botucatu, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista UNESP, Dept Chem & Biochem, IB, BR-18618000 Botucatu, SP, Brazil
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Botucatupt
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências Agronômicas, Botucatupt
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