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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Persistence of heat shock proteins in heated tomato fruit and the resistance to chilling injury of the fruit
Year:
1995
Source of publication :
Acta Horticulturae
Authors :
לוריא, סוזן
;
.
סבהט, עדנאן
;
.
Volume :
398
Co-Authors:

Weiss, D.

Facilitators :
From page:
11
To page:
22
(
Total pages:
12
)
Abstract:
Tomato fruit (Lycopersicum esculentum), injected with [35S] methionine at harvest and subjected to 38°C for 48 h, accumulated high levels of specific radiolabeled proteins as visualized on 2-D gels, which were not present if the fruit was held at 20°C. These proteins remained labeled for up to 21 days if the fruit was held at 2°C, while the label declined within 4 days if the fruit was transferred to 20°C after heating. Heated fruit held for 20°C for 4 days before being put in low temperature were sensitive to chilling injury, while heated fruit transferred immediately to low temperature were not. 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 :
chilling injury
Heat shock proteins
Lycopersicon esculentum
postharvest injuries
Solanum lycopersicum
tomato
עוד תגיות
תוכן קשור
More details
DOI :
10.17660/ActaHortic.1995.398.1
Article number:
0
Affiliations:
Database:
גוגל סקולר
Publication Type:
מאמר
;
.
מאמר מתוך כינוס
;
.
Language:
אנגלית
Editors' remarks:
ID:
38893
Last updated date:
02/03/2022 17:27
Creation date:
06/01/2019 15:51
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Scientific Publication
Persistence of heat shock proteins in heated tomato fruit and the resistance to chilling injury of the fruit
398

Weiss, D.

Persistence of heat shock proteins in heated tomato fruit and the resistance to chilling injury of the fruit
Tomato fruit (Lycopersicum esculentum), injected with [35S] methionine at harvest and subjected to 38°C for 48 h, accumulated high levels of specific radiolabeled proteins as visualized on 2-D gels, which were not present if the fruit was held at 20°C. These proteins remained labeled for up to 21 days if the fruit was held at 2°C, while the label declined within 4 days if the fruit was transferred to 20°C after heating. Heated fruit held for 20°C for 4 days before being put in low temperature were sensitive to chilling injury, while heated fruit transferred immediately to low temperature were not. 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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