บทคัดย่องานวิจัย

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Transient expression of HSC70 in cherry fruit subjected to heat shock

Perdue, D.O., Mitcham, E. J. and Neven, L. G.

Journal of agricultural and food chemistry. Vol: 46 Issue: 10 Pages: 4447-4450.

1998

บทคัดย่อ

Transient expression of HSC70 in cherry fruit subjected to heat shock.

Temperature extremes are being investigated as an alternative method for postharvest control of quarantined insects. This study examined the heat shock response of cherry fruit under conditions that effectively destroy pests. Five different antibodies against members of the 70-kDa heat shock protein (HSP70) family were used to investigate the heat shock responses of treated cherry fruits. Western blots of total protein extracts revealed constitutive expression of heat shock cognate (HSC70) proteins. Each antibody recognized a pair of constitutively expressed HSC70 proteins that varied in size and relative abundance. Cherries subjected to heat treatment for 1 h at 45 degrees C followed by transfer to cold storage (0 degrees C) contained a 70-kDa polypeptide recognized by all of the antibodies used. In heat-treated fruits this induced polypeptide appeared at 12 h after heat treatment, disappeared by 24 h following treatment, and reappeared after 2 weeks in cold storage (0 degrees C). Cold storage alone did not alter constitutive expression or induce novel polypeptide recognized by anti-HSP70 antibodies. Thirty minutes or more of treatment at 45 degrees C was required to elicit the appearance of the 70-kDa polypetide recognized by all of the anti-HSP70 antibodies used.