热处理提高采后杜果抗冷性与蛋白质含量变化的关系

 以‘紫花’卡亡果为试材，探讨了采后热处理提高抗冷性的效果及其与蛋白质含量变化的关系。结果表明：38^oC 热空气处理0.5 ~3 d极显著地提高了紫花卡亡果抗冷性；热处理提高了卡亡果的蛋白质含量，并且热处理的卡亡果在2^oC低温贮藏及室温后熟期间蛋白质含量也保持较高水平；热处理提高了热稳定蛋白在可溶性蛋白中所占的比例。这些结果表明，热处理导致的卡亡果蛋白质含量增加与抗冷性的提高有关，热处理诱导产生的热稳定蛋白是使卡亡果具有抗冷性的重要原因。

The Relationship between Heat Induced Chilling Tolerance and the Changes in Protein Contents

This paper dealt with the relationship between heat induced chilling tolerance in ‘Zihua’(Mangifera indica L．) fruits and changes in protein contents，with results as follows：1)12 h to 3 d of hot-air treatment at 38 ℃ significantly enhanced the chilling tolerance of‘Zihua’ fruits． 2) The heat treatment increased the protein levels in mango fruits， and during low temperature storage at 2℃ and ripening at 20℃，the heated mangon remained hi in protein contents．3) Among the proteins increased as a result of heat treatment，theheat-stable proteins mango up a relatively high protein．These results showed that the heat．induced proteins were related to the chilling tolerance，and that the heat．stable proteins newly produced under heat stress was one of the most important factors in inducing chilling tolerance．