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Persistence of heat shock proteins in heated tomato fruit and the resistance to chilling injury in the fruit.

Author(s) : SABEHAT A., WEISS D., LURIE S.

Summary

Tomato fruits injected with S-methionine and heated to 38 deg C for 48 h accumulated high levels of specific labelled proteins. These proteins were not present if the fruits were held at 20 deg C. The proteins remained labelled for up to 21 days if the fruits were held at 2 deg C, but these labelled proteins disappeared within 4 days if the fruits were held at 20 deg C after heat treatment. If the fruits were held at 20 deg C for 4 days after heat treatment before transfer to 2 deg C, they became sensitive to chilling, but if the fruits were transferred to 2 deg C directly after heat treatment, chilling injury was not observed.

Details

  • Original title: Persistence of heat shock proteins in heated tomato fruit and the resistance to chilling injury in the fruit.
  • Record ID : 1997-1585
  • Languages: English
  • Publication date: 1994/08/21
  • Source: Source: Acta Hortic./Proc. Postharvest Physiol. Fruits, Kyoto
    n. 398; 11-21; 6 ref.

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