热激蛋白及其与果蔬的抗冷性关系  

Heat-shock Proteins(HSP) and Relationship of HSP with Chilling Tolerance of Fruits and Vegetables

作　　者：张晓勇[1] 陈发河[1] 吴光斌[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《食品科学》2008年第12期726-730,共5页Food Science

基　　金：福建省自然科学基金项目(B0510026);福建省科技计划重点项目(2007N0046)

摘　　要：热激处理能够减缓果蔬采后低温贮藏时冷害的发生,热激蛋白的诱导是提高果蔬冷害耐受性机理中的一部分。本文介绍了热激蛋白及其与果蔬抗冷性关系的研究进展。Heat treatment can reduce the chilling injure of postharvest fruits and vegetables when they are stored at low temperature. The induction of HSPs might be part of the overall mechanism of thermal induction of chilling tolerance in fruits and vegetables. This paper reviewed the recent advances in the studies on HSPs and how they are involved in the induction of chilling tolerance in fruits and vegetables.

关 键 词：热激处理 果蔬 热激蛋白 抗冷性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]