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Effect of heat stress on tomato fruit protein expression
Author(s) -
Iwahashi Yumiko,
Hosoda Hiroshi
Publication year - 2000
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/(sici)1522-2683(20000501)21:9<1766::aid-elps1766>3.0.co;2-k
Subject(s) - isoelectric point , heat shock protein , ripening , biochemistry , chemistry , enzyme , electrophoresis , isoelectric focusing , heat stress , molecular mass , gel electrophoresis , biology , food science , botany , gene , zoology
We delayed the ripening of tomato fruit for several days (average 5 days) by a 1‐day heat treatment at 37—42°C. We analyzed the tomato fruit pericarp proteins, which were altered by the heat stress, using two‐dimensional electrophoresis. Heat stress caused about 23.7% of the proteins in the pericarp to disappear and about 1.1% of new proteins to appear. We determined their apparent molecular mass, isoelectric point, and N ‐terminal amino acid sequence. Identified proteins included antioxidant enzymes, heat shock proteins, cell‐wall‐related proteins, etc. .