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热预处理诱导京秀葡萄果实低温耐性与小分子热激蛋白sHsp17.6合成的关系

DOI: 10.3321/j.issn:1000-7091.2006.02.001, PP. 1-5

Keywords: 葡萄,热预处理,低温耐性,sHsp17.6

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Abstract:

以京秀葡萄果实为试材,研究了38℃/10h热预处理诱导葡萄果实对-2℃低温产生适应性反应过程中小分子热激蛋白sHsp17.6的合成变化。结果表明,热预处理明显减缓了低温引起的电解质渗漏率的增加,同时在转录和翻译两种水平上增强了sHsp17.6的表达。因此认为,sHsp17.6参与了热预处理所诱导的葡萄果实的低温耐性。

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