Effect of heat stress on tomato fruit protein expression.
We delayed the ripening of tomato fruit for several days (average 5 days) by a 1-day heat treatment at 37-42 degrees 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.
Iwahashi
Y
Y
National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, Tsukuba, Ibaraki, Japan. yumiko@nfri.affrc.go.jp
Hosoda
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H
D000596:Amino Acids / Q000032:analysis; D015180:Electrophoresis, Gel, Two-Dimensional / Q000379:methods; D006360:Heat-Shock Proteins / Q000096:biosynthesis*; D018869:Heat-Shock Response; D018551:Solanum lycopersicum / Q000737:chemistry / Q000502:physiology*; D010940:Plant Proteins / Q000096:biosynthesis*; D020539:Sequence Analysis, Protein
D000596:Amino Acids; D006360:Heat-Shock Proteins; D010940:Plant Proteins