Abstract
Changes in the activities of peroxidase and amylase were measured during the development of grain of triticale, wheat and rye. Peroxidase and amylase activities were found to be higher in Triticale-1 which possesses highly shrivelled grains. A direct relationship between the degree to which the grain is shrivelled and the activity of peroxidase and enzymes was observed. During grain development, peroxidase and amylase activity per grain increased in Triticale-1, while it decreased in wheat, rye and well filled triticale grains.
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