Alleviation of Chilling injury of fruits and vegetables by heat treatment and molecular biological study on its mechanism

黄瓜果实经45-50 ℃热水浸泡5-90分钟后，果肉组织中离子渗漏速率的增加受到抑制。如果果实在加热后保持在20 ℃，这些果实往往失去由热处理获得的耐冷性。虽然通过考马斯亮蓝或银染色所观察到的加热和未加热的果实的总体蛋白质模式相似，但在加热的果实中观察到一些低分子量蛋白质（14- 18 kDa），这些蛋白质在未加热的果实中不存在或以减少的量存在。热休克（即，60 min.at 40 ℃）也能诱导黄瓜幼苗在1 ℃下24 h的耐冷性，尤其是对胚根伸长和侧根的发育有明显的促进作用，但随着低温时间的延长，这两种作用都有所下降。幼苗的热处理将使它们能够在比目前可行的温度更低的温度下播种。

Cucumber fruit applied heating treatment ; immersing into hot water (for 5-90 minutes at 45-50ﾟC), was retarded the increase in the rate of ion leakage from flesh section. If the fruit were held at 20ﾟC after heating , these fruits tended to loose chilling tolerance obtained by heat treatment. Although the overall protein pattern as seen by Coomassie brilliant blue or silver staining was similar from heated and unheated fruit, some low-molecular-mass proteins (14-18kDa) were pbserved in the heated fruit that were absent or present in reduced amounts in unheated fruit. Heat shock (i.e., 60 min.at 40ﾟC) also induces chilling tolerance for 24h at 1ﾟC in cucumber seedlings.It is especially effective for radicle elongation and development of lateral roots, however, they decreased with prolonged chilling. The heat treatment for seedlings would allow them to be sowed at lower temperatures than is currently feasible.