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פותח על ידי קלירמאש פתרונות בע"מ -
The correlation between heat-shock protein accumulation and persistence and chilling tolerance in tomato fruit
Year:
1996
Authors :
לוריא, סוזן
;
.
Volume :
110
Co-Authors:
Sabehat, A., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel, Department of Horticulture, Faculty of Agriculture, Hebrew University, Rehovot 76100, Israel
Weiss, D., Department of Horticulture, Faculty of Agriculture, Hebrew University, Rehovot 76100, Israel
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Facilitators :
From page:
531
To page:
537
(
Total pages:
7
)
Abstract:
Heating tomato fruit (Lycopersicon esculentum) for 48 h at 38°C prevented chilling injury from developing after 21 d at 2°C, whereas unheated fruit developed high levels of injury. Although the overall protein pattern as seen by Coomassie blue staining was similar from heated and unheated fruit, some high- and many low-molecular-mass proteins were observed in the heated fruit that were absent or present in reduced amounts in unheated fruit. When fruit were injected with [35S]methionine at harvest and then heated, they accumulated high levels of specific radiolabeled proteins that could still be detected after 21 d at 2°C. If the fruit were held at 20°C after heating, the label in the proteins declined rapidly and these fruit were also sensitive to chilling injury. Hsp70 antibody reacted more strongly with proteins from heated and chilled fruit than with proteins from chilled fruit. Hsp18.1 antibody reacted strongly with proteins from heated fruit but not with those from unheated fruit. A 23-kD protein, highly labeled in heated fruit but not in unheated fruit, had its amino terminus sequenced. To our knowledge, this is the first report showing a relationship between the persistence of heat-shock proteins and chilling tolerance in a plant tissue.
Note:
Related Files :
biosynthesis
chemistry
Chilling tolerance
Heat-Shock Proteins
metabolism
molecular genetics
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
25667
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:16
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Scientific Publication
The correlation between heat-shock protein accumulation and persistence and chilling tolerance in tomato fruit
110
Sabehat, A., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel, Department of Horticulture, Faculty of Agriculture, Hebrew University, Rehovot 76100, Israel
Weiss, D., Department of Horticulture, Faculty of Agriculture, Hebrew University, Rehovot 76100, Israel
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
The correlation between heat-shock protein accumulation and persistence and chilling tolerance in tomato fruit
Heating tomato fruit (Lycopersicon esculentum) for 48 h at 38°C prevented chilling injury from developing after 21 d at 2°C, whereas unheated fruit developed high levels of injury. Although the overall protein pattern as seen by Coomassie blue staining was similar from heated and unheated fruit, some high- and many low-molecular-mass proteins were observed in the heated fruit that were absent or present in reduced amounts in unheated fruit. When fruit were injected with [35S]methionine at harvest and then heated, they accumulated high levels of specific radiolabeled proteins that could still be detected after 21 d at 2°C. If the fruit were held at 20°C after heating, the label in the proteins declined rapidly and these fruit were also sensitive to chilling injury. Hsp70 antibody reacted more strongly with proteins from heated and chilled fruit than with proteins from chilled fruit. Hsp18.1 antibody reacted strongly with proteins from heated fruit but not with those from unheated fruit. A 23-kD protein, highly labeled in heated fruit but not in unheated fruit, had its amino terminus sequenced. To our knowledge, this is the first report showing a relationship between the persistence of heat-shock proteins and chilling tolerance in a plant tissue.
Scientific Publication
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