Photosynthesis Research

, Volume 12, Issue 2, pp 119–127 | Cite as

Characterisation of the effects of Antimycin A upon high energy state quenching of chlorophyll fluorescence (qE) in spinach and pea chloroplasts

  • Kevin Oxborough
  • Peter Horton
Regular Papers


High energy state quenching of chlorophyll fluorescence (qE) is inhibited by low concentrations of the inhibitor antimycin A in intact and osmotically shocked chloroplasts isolated from spinach and pea plants. This inhibition is independent of any effect upon ΔpH (as measured by 9-aminoacridine fluorescence quenching). A dual control of qE formation, by ΔpH and the redox state of an unidentified chloroplast component, is implied. Results are discussed in terms of a role for qE in the dissipation of excess excitation energy within photosystem II.

Key words

Antimycin A chloroplasts (isolated) high energy state quenching Pisum sativum Spinacea oleracea 


9-AAmax =

Maximum yield of 9-aminoacridine fluorescence


3(3,4-dichlorophenyl)-1,1-dimethylurea; Fmax ± Maximum yield of chlorophyll fluorescence

hr =



Photosynthetically Active Radiation

QA =

Primary stable electron acceptor within photosystem II

qE =

High energy state quenching of chlorophyll fluorescence

qI =

quenching of chlorophyll fluorescence related to photoinhibition

qP =

Quenching of chlorophyll fluorescence by oxidised plastoquinone

qQ =

photochemical quenching of chlorophyll fluorescence

qR =

(Fmax—maximum level of chlorophyll fluorescence induced by the addition of saturating DCMU)

qT =

Quenching of chlorophyll fluorescence attributable to state transitions


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Copyright information

© Martinus Nijhoff Publishers 1987

Authors and Affiliations

  • Kevin Oxborough
    • 1
    • 2
  • Peter Horton
    • 1
    • 2
  1. 1.Research Institute for PhotosynthesisThe University of SheffieldEngland
  2. 2.Dept. of BiochemistryThe University of SheffieldEngland

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