Improvement of Chilling Tolerance and Accumulation of Small Heat Shock Proteins(sHsp17.6) in Grape Berry by Heat-pretreatment

doi:10.3321/j.issn:1000-7091.2006.02.001

Abstract

Abstract: The grape berries(Vitis vinifera cv.Jingxiu) were pretreated for 10 hours in air either at 38℃( as heat-pretreatment) or at 25℃(as control) and then transferred -2℃.After the chilling stress for 0,3,6,12,24,48 and 72 hour,respectively,the treated samples were used in the present work.The results showed that compared with the control without heat pretreatment,the membrane permeability was decreased in the heat-pretreated berries under chilling stress.Meanwhile,heat pretreatment could induce the expression of sHsp17.6 at a transcription and translation levels.Therefore,we suggested that the synthesis and accumulation of sHsp17.6 was involved in the heat pretreatment-induced chilling-tolerance.

Key words: Chilling, Grape berry, Heat pretreatment, sHsp17.6

CLC Number:

S663.1

ZHANG Jun-huan, HUANG Wei-dong. Improvement of Chilling Tolerance and Accumulation of Small Heat Shock Proteins(sHsp17.6) in Grape Berry by Heat-pretreatment[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2006, 21(2): 1-5. doi: 10.3321/j.issn:1000-7091.2006.02.001.

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