关键词: 热激处理, 果蔬, 热激蛋白, 抗冷性

Abstract: Heat treatment can reduce the chilling injure of postharvest fruits and vegetables when they are stored at low temperature. The induction of HSPs might be part of the overall mechanism of thermal induction of chilling tolerance in fruits and vegetables. This paper reviewed the recent advances in the studies on HSPs and how they are involved in the induction of chilling tolerance in fruits and vegetables.

Key words: heat-shock treatment, fruits and vegetables, heat shock proteins, chilling tolerance