CHANGES IN PROTEIN CONTENT AND OXIDASES ACTIVITIES WITH FRUIT DEVELOPMENT AND RIPENING IN THE LEAVES AND FRUITS OF OLIVE (OLEA EUROPAEA L. CV. ZARD) DURING "ON" AND "OFF" YEARS

Results of the studies on olive trees from four regions of Iran (Roudbar, Gilvan, Gorgan, and Zanjan) indicate that soluble protein content as well as the activity of peroxidase and polyphenoloxidase in the leaves and fruits increases and continues to do so until complete ripening of fruits. After ripening, protein content and enzyme activities don't change or slightly decrease until the harvest of fruits. The trend seems to be similar in the "on" and "off" years, but in the "off" years the protein content and enzyme activity in the leaves and fruits are greater reflecting the various metabolic status of the plant during floral induction and fruit ripening.