The alteration of activity of the peroxidazal system affected by hyperthermal treatment and salting with NaCl

We have examined the alterations of the activity and isofermental compositions of peroxidasa on the peas shoots affecting them by the low and high temperatures followed by salting with NaCl. The activity of the ferment in the leaves and roots is reduced at low temperatures, where as its activity increases considerably at higher temperatures which is dealt with the mcreasing number of anion isoforms and the alteration of the activity of cation ones.