Sabehat A, Weiss D, Lurie S
Department of Postharvest Science, Agricultural Research Organization, Bet Dagan, Israel.
Plant Physiol. 1996 Feb;110(2):531-7. doi: 10.1104/pp.110.2.531.
Heating tomato fruit (Lycoperiscon esculentum) for 48 h at 38 degrees C prevented chilling injury from developing after 21 d at 2 degrees C, whereas unheated fruit developed high levels of injury. Although the overall protein pattern as seen by Coomassie blue staining was similar from heated and unheated fruit, some high- and many low-molecular-mass proteins were observed in the heated fruit that were absent or present in reduced amounts in unheated fruit. When fruit wer injected with [35S]methionine at harvest and then heated, they accumulated high levels of specific radiolabeled proteins that could still be detected after 21 d at 2 degrees C. If the fruit were held at 20 degrees C after heating, the label in the proteins declined rapidly and these fruit were also sensitive to chilling injury. Hsp70 antibody reacted more strongly with proteins from heated and chilled fruit than with proteins from chilled fruit. Hsp18.1 antibody reacted strongly with proteins from heated fruit but not with those from unheated fruit. A 23-kD protein, highly labeled in heated fruit but not in unheated fruit, had its amino terminus sequenced. To our knowledge, this is the first report showing a relationship between the persistence of heat-shock proteins and chilling tolerance in a plant tissue.
将番茄果实（番茄）在38摄氏度下加热48小时，可防止其在2摄氏度下放置21天后出现冷害，而未加热的果实则出现严重冷害。尽管通过考马斯亮蓝染色观察到的加热和未加热果实的总体蛋白质模式相似，但在加热果实中观察到一些高分子量和许多低分子量蛋白质，这些蛋白质在未加热果实中不存在或含量降低。在收获时向果实注射[35S]甲硫氨酸，然后加热，果实会积累高水平的特定放射性标记蛋白质，在2摄氏度下放置21天后仍可检测到。如果加热后的果实置于20摄氏度下，蛋白质中的标记会迅速下降，这些果实也对冷害敏感。Hsp70抗体与加热和冷藏果实中的蛋白质反应比与冷藏果实中的蛋白质反应更强。Hsp18.1抗体与加热果实中的蛋白质反应强烈，但与未加热果实中的蛋白质不反应。对一种在加热果实中高度标记但在未加热果实中未标记的23-kD蛋白质的氨基末端进行了测序。据我们所知，这是第一份显示植物组织中热休克蛋白的持久性与耐冷性之间关系的报告。
