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Corrélation entre l'accumulation et la persistance de protéines dans les tomates soumises à un choc thermique et leur résistance au refroidissement.

The correlation between heat-shock protein accumulation and persistence and chilling tolerance in tomato fruit.

Auteurs : SABEHAT A., WEISS D., LURIE S.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : The correlation between heat-shock protein accumulation and persistence and chilling tolerance in tomato fruit.
  • Identifiant de la fiche : 1998-1048
  • Langues : Anglais
  • Source : J. Plant Physiol. - vol. 110 - n. 2
  • Date d'édition : 1996

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