Effects of chilling under low light on Antioxidant enzymes in leaves and roots of tomato

Antioxidant enzymes activities were determined in leaves and roots during and after chiling (10℃ and 5℃)under low light (60μ mol·m-2·s-1). Chilling at 10℃ increased the activities of SOD and POD in both leaves and roots. For chilling at 5℃, the activities of POD were increased in both leaves and roots, and the activities of SOD in roots were increased, but the activities of SOD of leave were decreased. The activities of CAT, a cold-sensitive enzyme, were decreased rapidly in both leaves and roots after chilling. After 14 days of recovery at 25℃, tht activities of SOD, POD and CAT in leaves for 10℃ recovered to the level of control leaves, the activities POD in leaves and SOD, POD in roots maintained higher than that of control or increased. For 5℃, the activities of SOD and POD in leaves recovered to the leviel of control leaves, or maintained higher than that of control, but the activities of CAT in liaves did not recover to the value of control leaves. However, in roots, the activities of SOD were increased, but activities of CAT recovered slightly, and the activities of POD were decreased.