บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Induction of chilling tolerance in grapefruit: physiological and molecular aspects.

Porat R., Lurie S.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.85

2004

บทคัดย่อ

Induction of chilling tolerance in grapefruit: physiological and molecular aspects. In previous studies, we found that various postharvest temperature manipulation treatments, such as curing (at 62 °C for 36 h), hot water dipping (at 53 °C for 2 min), hot water rinsing and brushing (at 62 °C for 20 sec) and low temperature conditioning (at 16 °C for 20 sec) and low temperature conditioning (at 16 °C for 7 days) significantly increased fruit chilling tolerance and reduced the development of chilling injuries following cold storage at 2 °C

In the current study, we further identified by PCR cDNA differential display and PCR cDNA subtraction analysis several stress-related cDNAs that are induced in the fruit peel tissue following a prestorage hot water rinsing and brushing treatment that increases fruit chilling tolerance.These identified cDNAs encode pathogenesis-related proteins, heat shock proteins, dehydrins and a sodium transporter protein thought to be involved in conferring salt tolerance .Evaluation of gene expression patterns revealed that many of these stress-related genes were o­nly temporarily induced by the heat treatment alone when the fruit were kept at ambient temperatures, but constituently expressed following the combination of heat followed by cold storage.

Overall, we identified various stress-related genes that are expressed in grapefruit peel tissue in response to exposure to high and low temperature stresses.Possible cross-tolerance mechanisms and the relations of these cDNAs to the acquisition of fruit chilling tolerance will be discussed.