The relationship between heat induced chilling tolerance and the changes in protein contents.
Zhu ShiJiang, Ji ZuoLiang, Zhang ZhaoQi, Lu WangJin
Author Affiliation: College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Acta Horticulturae Sinica 30 : 198-200
Abstract : The relationship between heat-induced chilling tolerance and changes in protein contents of 'Zihua' mango fruits was studied. Hot air treatment at 38°C for 12 hours to 3 days significantly enhanced the chilling tolerance of mango fruits. Heat treatment increased the protein contents of the fruits even when during low temperature storage at 2°C and ripening at 20°C. Among the proteins that increased as a result of heat treatment, the heat-stable proteins made up a relatively high proportion. The results suggest that heat-induced proteins are related to chilling tolerance and that the production of heat-stable proteins under heat stress is one of the most important factors involved in the induction of chilling tolerance.