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PLANT PHYSIOLOGY , Vol 110, Issue 2 531-537, Copyright © 1996 by American Society of Plant Biologists
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WHOLE PLANT, ENVIRONMENTAL, AND STRESS PHYSIOLOGY |
The Correlation between Heat-Shock Protein Accumulation and Persistence and Chilling Tolerance in Tomato Fruit
A. Sabehat, D. Weiss and S. Lurie
Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel (A.S., S.L.)
Heating tomato fruit (Lycopersicon esculentum) for 48 h at 38[deg]C
prevented chilling injury from developing after 21 d at 2[deg]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[deg]C. If the fruit
were held at 20[deg]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.
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