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The correlation between heat-shock protein accumulation and persistence and chilling tolerance in tomato fruit.
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 unh...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
1996
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC157748/ https://ncbi.nlm.nih.gov/pubmed/8742333 |
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