Heat-shock Proteins(HSP) and Relationship of HSP with Chilling Tolerance of Fruits and Vegetables

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (12): 726-730.

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Heat-shock Proteins(HSP) and Relationship of HSP with Chilling Tolerance of Fruits and Vegetables

ZHANG Xiao-Yong, CHEN Fa-He, WU Guang-Bin

College of Bioengineering,Jimei University,Xiamen 361021,China

Online:2008-12-15 Published:2011-12-08

Abstract

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

ZHANG Xiao-Yong, CHEN Fa-He, WU Guang-Bin. Heat-shock Proteins(HSP) and Relationship of HSP with Chilling Tolerance of Fruits and Vegetables[J]. FOOD SCIENCE, 2008, 29(12): 726-730.

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Heat-shock Proteins(HSP) and Relationship of HSP with Chilling Tolerance of Fruits and Vegetables

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