Effect of Heat Treatment on Protein Changes During Chilling Injury of Mango Fruit cv. Chok - Anan
Article Sidebar
Main Article Content
Abstract
Mangoes (Mangifera indica Linn. cv. “Chok-Anan”) were dipped at 40±1°C and 45±1°C for 30, 45, 60 and 75 minutes and the fruit were then stored at 5±1°C with 90-95% RH for 24 days. The results showed that soluble protein contents that was analyzed by a dye binding method in the pulp of mangoes that were dipped at 40±1°C were more than those dipped at 45±1°C. Mangoes that were dipped in hot water for 75 minutes had less soluble protein contents in its pulp than those mangoes that dipped in hot water for 30, 45 and 60 minutes. Protein pattern of mango pulp were analyzed by a 10% SDS-PAGE showing 36 bands were visible in all treatments throughout the storage time with the range of molecular weight of 14.00-170.00 kDa. The molecular weights of major protein bands were determinded by a Gel Documentation and Analysis System. The results showed 18 bands in the control sample on the first day of storage with the range of molecular weight of 16.36-104.32 kDa. The mangoes that were dipped at 45±1°C for 60 and 75 minutes showed less 1 protein band than the control sample in the range of molecular weight of 25.11-26.84 kDa. On the fourth day of storage, the major protein bands at 16.06-16.36 kDa were absented in all treatments and the 23.28-24.01 kDa proteins remained only in a control sample and the hot water treatment at 40±1°C for 30 and 45 minutes. After storage for 8 days, all treatments showed 16 protein bands in the range of molecular weight of 20.00-116.00 kDa.
Article Details
References
วิจิตร วังใน. 2526. มะม่วง. ภาควิชาพืชสวน คณะเกษตร มหาวิทยาลัยเกษตรศาสตร์, กรุงเทพฯ . น. 70-71.
วิจิตร วังใน. 2533. พันธุ์มะม่วง. น. 1-17. ใน ไพบูลย์ ไพรีพ่ายฤทธิ์ (ผู้รวบรวม) การทำสวนมะม่วง. มหาวิทยาลัยเกษตรศาสตร์ วิทยาเขตกำแพงแสน. นครปฐม.
Caprette, D.R. 1997. “Bradford protein assay” [Online] Available http://www.ruf.rice.edu/~bioslabs/ methods/protein/bradford.html ( 17 May 2002 ).
Ferguson, I.B., S. Lurie and J.H. Bowen. 1994. Protein synthesis and breakdown during heat shock of cultured pear (Pyrus communis L.) cells. Plant Physiol. 104 : 1429-1437.
Ferguson, I.B., S. Ben–Yehoshua, E.J. Mitcham, R.E. McDonald and S. Lurie. 2000. Postharvest heat treatments : introduction and workshop summary. Postharvest Biol. Technol. 21 : 1-6.
Hershko, A. and A. Ciechanover. 1992. The ubiquitin system for protein degradation Ann. Rev. Biochem. 61 : 801-807.
Key, J.L., C.Y. Lin and Y.M. Chen. 1981. Heat shock proteins of higher plants. Proc. Natl. Acad. Sci. USA. 78 : 3526-3530.
Laemmli, U.K. 1970. Cleavage of structure proteins during the assembly of the head of bacteriophage T4. Nature. 227 : 680-685.
Leon, D.M. and M.A. Gomez. 2001. Heat shock proteins in refrigerated heat pre-treated mango. Annual Meeting, Section 30B, Fruit and Vegeable Products, New Orleans, Louisiana, USA. [Online] Available http://ift.confex.com/ift/2001/ techprogram/session_900.htm. (9 October 2002).
Lurie, S. and J.D. Klein. 1990. Heat treatment of ripening apples, differential effects on physiology and biochemistry. Physiol. Plant., 78 :181-186.
Paull, R.E. and N.T. Chen. 1990. Heat shock response in field grown, ripening papaya fruit. J. Amer. Soc. Hort. Sci. 115(4) : 623-631.
Sabehat, A., D. Weiss and S. Lurie. 1995. Persistence of heat shock proteins in heated tomato fruit and resistance to chilling injury of the fruit. Acta Hort. 398 : 11-21.
Sabehat, A., D. Weiss and S. Lurie. 1996. The correlation between heat-shock protein accumulation, persistence and chilling tolerance in tomato fruit. Plant Physiol. 110 : 531-537.
Wettern M., H.A. Parag, L. Pallman, I. Ohad and R.G. Kullka. 1990. Ubiquitin in Chlamydomonas reinhardii. distribution in the cell and effect of heat shock and photoinhibition on its conjugate patterns. Eur. J. Biochem. 191 : 571-576.
Woolf, B.A., C.B. Watkins, J.H. Bowan, M. Lay-Yee, J.H. Maindonald and J.B. Ferguson. 1995. Reducing external chilling injury in stored ‘Hass’ avocado with dry heat treatments. J. Amer. Soc. Hort. Sci. 120(6) : 1050-1056.
Woolf, A.B. 1997. Reduction of chilling injuries in stored ‘Hass’ avocado fruit by 38 degrees C water treatments. HortScience. 32(7) : 1247-1254.
Yang, R.F., T.S. Chenge and R.L. Shewfelt. 1990. The effect of high temperature and ethylene treatment on the ripening of tomatoes. Plant Physiol. 136 : 368-372.
