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Protein patterns of 'Sordum' plums were studied by the use of polyacrylamide gel disc electrophoresis. The protein components recognized in the gel (pH 9.4) were twelve in the fruits of three maturities, unripe (UR), commercial ripe (R) and full ripe (FR). A little difference of the amount of each protein component was observed among three maturities. Changes of protein patterns of the fruits stored at R maturity were as follows; (1) The amounts of most of the protein components of the fruits stored at 20°C increased at the beginning of storage. After storage for 7 days, most of the components disappeared. (2) Protein patterns of the fruits stored for 11 days at 30°C were the same as those at the beginning of storage. During storage, the amounts of protein components tended to rise and new components also appeared. But most of these components disappeared after storage for 15 days. (3) Protein components of the fruits stored at 20°C after prestorage at 30°C rapidly disappeared and at 30°C after prestorage at 20°C tended to be recovered. When FR plums were stored at 30°C, some protein components disappeared after 4 days and did almost all after 7 days.

Effect of High-Temperature (30°C) Storage on Protein Patterns of Plum Fruit Determined by Means of Polyacrylamide Gel Disc Electrophoresis