Plant Process and Function

en Effect of low- temperature stress on dehydrin protein, GABA, endogenous proline and antioxidant enzymes in Citrus reticulata extract in postharvest conditions Effect of low- temperature stress on dehydrin protein, GABA, endogenous proline and antioxidant enzymes in Citrus reticulata extract in postharvest conditions باغبانی Horticulture كاربردي Applicable <div style="text-align: left;">Low-temperature stress leads to accumulation of proteins, osmolytes and antioxidants, which involve in plant tolerance to stress conditions. This study aimed to evaluate dehydrin, gamma-aminobutyric acid (GABA), endogenous proline and activities of antioxidant enzymes in Citrus reticulate under low-temperature stress (1°C, -1°C and -3°C) during postharvest. The results of western blot showed proteins with the molecular weight of 30.19, 36.3 and 62.25 kDa induced in response to low temperature stress. The level of endogenous proline, GABA and activities of antioxidant enzymes (SOD and APX) also increased with decreasing temperature. The amount of GABA and proline in temperatures of -1 and -3°C more than 1°C. With reduction of temperature induces the activity of SOD and APX in C. reticulata. As a result, at -3 °C, the highest activity of SOD and APX was observed. Generally, in fruits under the temperature of -3°C, levels of antioxidants and protein accumulation increased.</div> Low temperature stress is lead to accumulation of proteins, osmolytes and antioxidants that is involved in tolerance to stress conditions. This study was done to evaluate dehydrin, gamma-aminobutyric acid (GABA), endogenous proline and activities of antioxidant in Citrus reticulate under low temperature stress (1°C, -1°C and -3°C). The results of western blot showed proteins with the molecular weight of 30.19, 36.3 and 62.25 kDa were induced in C. reticulata under different temperatures. Also, level of endogenous proline, GABA and activities of antioxidant enzymes (SOD and APX) with decreasing of temperature were increased. Generally, in fruits under the temperature of -3°C, levels of antioxidants and protein accumulation increased. Antioxidant enzymes, Cold stress, Fruit Antioxidant enzymes, Cold stress, Fruit 79 86 http://jispp.iut.ac.ir/browse.php?a_code=A-10-792-8&slc_lang=en&sid=1 Soheila Mohammadrezakhani Soheila Mohammadrezakhani Smohammadrezakhani@yahoo.com No Department of Biology, Shahid Bahonar University of Kerman, Kerman, Iran Department of Biology, Shahid Bahonar University of Kerman, Kerman, Iran Farkhondeh Rezanejad Farkhondeh Rezanejad frezanejad@uk.ac.ir Yes Department of Biology, Shahid Bahonar University of Kerman, Kerman, Iran Department of Biology, Shahid Bahonar University of Kerman, Kerman, Iran