บทคัดย่องานวิจัย

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The correlation between heat-shock protein accumulation and persistence and chilling tolerance in tomato fruit.

Sabehat, A.; Weiss, D.; Lurie, S.;

Plant Physiology Year: 1996 Vol: 110 Issue: 2 Pages: 531-537 Ref: 29 ref.

1996

บทคัดย่อ

The correlation between heat-shock protein accumulation and persistence and chilling tolerance in tomato fruit.

Preheating tomato cv. Daniella fruits for 48 h at 38 deg C prevented chilling injury from developing after 21 days at 2 deg , whereas unheated fruits developed high levels of injury. Although the overall protein pattern as seen by Coomassie blue staining was similar from heated and unheated fruits, some high- and many low-MW proteins were observed in the heated fruits that were absent or present in lower amounts in unheated fruits. When fruits were injected with [35S]methionine at harvest and then heated, they accumulated high levels of specific radiolabelled proteins that could still be detected after 21 days at 2 deg . If the fruits were held at 20 deg after heating, the label in the proteins declined rapidly and these fruits were also sensitive to chilling injury. Hsp70 antibody reacted more strongly with proteins from heated + chilled fruits than with proteins from chilled fruits. Hsp18.1 antibody reacted strongly with proteins from heated fruits but not with those from unheated fruits. A 23

-kDa protein, highly labelled in heated fruits but not in unheated fruits, had its amino terminus sequenced. This is thought to be the first report showing a relationship between the persistence of heat-shock proteins and chilling tolerance in a plant tissue.