柰李低温贮藏中小分子蛋白变化与冷害的关系  

Relationship Between Changes of Heat Shock Proteins and Chilly-injury of Nai-plum Fruit Under Lower Temperature

作　　者：谭兴和[1] 甘霖[2] 王锋[1] 熊兴耀[2] 吴永尧[3] 周海燕[3] 郭时印[1] 李清明[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]湖南农业大学园艺园林学院,长沙410128 [3]湖南农业大学生化与发酵工程实验室,长沙410128

出　　处：《保鲜与加工》2006年第6期7-9,共3页Storage and Process

基　　金：湖南省自然科学基金项目(04JJ6046)

摘　　要：采用饱和酚法提取柰李果实中的蛋白质,观察不同贮藏温度下柰李果肉中不同分子量的热激蛋白变化,以探讨热激蛋白变化与果实冷害发生的关系。结果表明,用5℃贮藏的柰李比3℃贮藏的冷害发生率低,34种热激蛋白中有14种热激蛋白的降解速度慢,热激蛋白稳定性与果实抗冷性有一定的相关性。The way of the tris-saturated-phenol is adopted for the extraction of nai-plum fruit＇s proteins. The changing of the HSPs of the nai-plum fruit is researched by the means of SDS-PAGE. The fruit is stored at 3℃ ,5℃ or normal treatment. The results are as follows ：the chilly injuring rate of 5℃ is lower than 3℃, the decomposed rate of 14 HSPs in 34 of fruit under 5℃ is slower than that of 3 ℃. There is a relationship between the stability of HSPs and ability of anti-chilly of fruit.

关 键 词：柰李 热激蛋白 SDS-PAGE 低温贮藏 

分 类 号：S662.3[农业科学—果树学]