摘要
高温处理对诱导果实增强对日灼的抗性有一定的作用 ,可降低日灼率。苹果果实在 4 5℃下处理 2h ,在3d后将处理果和对照果同时暴露在阳光下 ,结果发现 :热处理能够在一定程度上增强果实对日灼的抗性。在 4 5℃下处理 2、4和 6h后立即取样或室温下放置 2 4h后取样 ,对热激蛋白的分析表明 ,大分子量热激蛋白量变化不大 ,而小分子量热激蛋白可能在诱导果实抗热性方面起重要作用。随着处理时间延长 ,在一定时间范围内 ,热激蛋白抗热性水平增加。经测定 ,树冠外围充分曝光果和树冠内膛遮荫果对比 ,二者热激蛋白含量有显著差异 ,这可能是遮荫果对日灼更为敏感的原因。
Acclimation of fruit to sub lethal high temperatures plays an important role in inducing tolerance to sunburn damage, thus significantly reducing the rate of occurrence. In comparison with control, heat treatment for 2, 4 and 6 h at 45 ℃ can increase the resistance of the treated fruits to sunburn to some extent by exposing the fruits to full sun 3 days after treatment. Heat shock proteins of small molecular masses may serve as an important factor in rendering the resistance to fruit. The level of HSPs increases with the time for heat treatment within a certain range. A significant difference of the levels of heat shock proteins is found between fully exposed and shade fruit on a tree, implying the reason that shade fruit are more sensitive to sunburn.
出处
《中国农业科学》
CAS
CSCD
北大核心
2003年第6期731-734,共4页
Scientia Agricultura Sinica
基金
河北省自然科学基金资助项目 ( 3 0 3 2 0 3 )
美国华盛顿州苹果研究会资助项目 ( 4 179)
