Effect of heat stress on tomato fruit protein expression

Auteur(s) :
Hosoda H., Iwahashi Y.
Date :
Mai, 2000
Source(s) :
ELECTROPHORESIS. #21:9 p1766-1771
Adresse :
IWAHASHI Y,MINIST AGR FORESTRY & FISHERIES,NATL FOOD RES INST;KANNONDAI 1 CHOME;TSUKUBA,IBARAKI 3058642 JAPAN.yumiko@nfri.affrc.go.jp

Sommaire de l'article

We delayed the ripening of tomato fruit for several days (average 5 days) by a 1-day heat treatment at 37-42 degrees C. We analyzed the tomato fruit pericarp proteins, which were altered by the heat stress, using two-dimensional electrophoresis. Heat stress caused about 23.7% of the proteins in the pericarp to disappear and about 1.1% of new proteins to appear. We determined their apparent molecular mass, isoelectric point, and N-terminal amino acid sequence. Identified proteins included antioxidant enzymes, heat shock proteins, cell-wall-related proteins, etc..

Source : Pubmed
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