摘要
以京秀葡萄果实为试材,研究了38℃／10 h热预处理诱导葡萄果实对-2℃低温产生适应性反应过程中小分子热激蛋白sHsp17．6的合成变化。结果表明,热预处理明显减缓了低温引起的电解质渗漏率的增加,同时在转录和翻译两种水平上增强了sHsp17．6的表达。因此认为,sHsp17．6参与了热预处理所诱导的葡萄果实的低温耐性。
The grape berries （ Vitis vinifera cv. Jingxiu） were pretreated for 10 hours in air either at 38 ℃ （as heatpretreatment） or at 25 ℃ （as control） and then transferred to - 2℃. After the chilling stress for 0, 3, 6, 12, 24, 48 and 72 hour, respectively, the treated samples were used in the present work. The results showed that compared with the control without heat pretreatment, the membrane permeability was decreased in the heat-pretreated berries under chilling stress. Meanwhile, heat pretreatment could induce the expression of sHsp17.6 at a transcription and translation levels.Therefore, we suggested that the synthesis and accumulation of sHsp17.6 was involved in the heat pretreatment-induced chilling-tolerance.
出处
《华北农学报》
CSCD
北大核心
2006年第2期1-5,共5页
Acta Agriculturae Boreali-Sinica
基金
国家自然基金资助项目(30270918
30471192)
