ShareThe correlation between heat-shock protein accumulation and persistence and chilling tolerance in tomato fruit.
Author(s) : SABEHAT A., WEISS D., LURIE S.
Type of article: Article
Summary
Preheating tomato cv. Daniella fruits for 48 hours at 38 deg C prevented chilling injury from developing after 21 days at 2 deg C, whereas unheated fruits developed high levels of injury. A 23-kiloDa 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.
Details
- Original title: The correlation between heat-shock protein accumulation and persistence and chilling tolerance in tomato fruit.
- Record ID : 1998-1048
- Languages: English
- Source: J. Plant Physiol. - vol. 110 - n. 2
- Publication date: 1996
Links
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Tomato; Correlation; Cold sensitivity; Protein; Vegetable; Fruit
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