摘要
以‘紫花’果为试材 ,探讨了采后热处理提高抗冷性的效果及其与蛋白质含量变化的关系。结果表明 :38℃热空气处理 0 5～ 3d极显著地提高了紫花果抗冷性 ;热处理提高了果的蛋白质含量 ,并且热处理的果在 2℃低温贮藏及室温后熟期间蛋白质含量也保持较高水平 ;热处理提高了热稳定蛋白在可溶性蛋白中所占的比例。这些结果表明 ,热处理导致的果蛋白质含量增加与抗冷性的提高有关 ,热处理诱导产生的热稳定蛋白是使果具有抗冷性的重要原因。
This paper dealt with the relationship between heat induced chilling tolerance in'Zihua'mango(Mangifera indica L.)fruits and changes in protein contents,with results as follows:1) 12 h to 3 d of hot-air treatment at 38℃ significantly enhanced the chilling tolerance of'Zihua'mango fruits.2) The heat treatment increased the protein levels in mango fruits,and during low temperature storage at 2℃ and ripening at 20℃,the heated mango remained high in protein contents.3) Among the proteins increased as a result of heat treatment,the heat-stable proteins made up a relatively high proportion.These results showed that the heat-induced proteins were related to the chilling tolerance,and that the heat-stable proteins newly produced under heat stress was one of the most important factors in inducing chilling tolerance.
出处
《园艺学报》
CAS
CSCD
北大核心
2003年第2期198-200,共3页
Acta Horticulturae Sinica
基金
国家自然科学基金资助项目 (39770 35 5 )
