高温处理对诱导果实增强对日灼的抗性有一定的作用 ,可降低日灼率。苹果果实在 4 5℃下处理 2h ,在3d后将处理果和对照果同时暴露在阳光下 ,结果发现 :热处理能够在一定程度上增强果实对日灼的抗性。在 4 5℃下处理 2、4和 6h后立即取样或室温下放置 2 4h后取样 ,对热激蛋白的分析表明 ,大分子量热激蛋白量变化不大 ,而小分子量热激蛋白可能在诱导果实抗热性方面起重要作用。随着处理时间延长 ,在一定时间范围内 ,热激蛋白抗热性水平增加。经测定 ,树冠外围充分曝光果和树冠内膛遮荫果对比 ,二者热激蛋白含量有显著差异 ,这可能是遮荫果对日灼更为敏感的原因。 High temperature treatment on inducing fruit enhances the resistance of the sunburn has a certain role, can reduce the sunburn rate. The apple fruits were treated at 45 ℃ for 2 hours. After 3 days, the fruits were treated with the control fruits and exposed to sunlight at the same time. The results showed that heat treatment could enhance the resistance of the fruits to sunburn to a certain extent. Samples were taken immediately after treatment at 4 5 ° C for 2, 4, and 6 h or after 24 h at room temperature. Analysis of the heat shock protein showed that the amount of the large molecular weight heat shock protein did not change much, whereas the small heat shock protein could be induced Fruit heat plays an important role. With the prolongation of treatment time, the level of heat shock protein heat resistance increased in a certain period of time. It was determined that there was a significant difference in the content of heat shock protein between the full exposure of the crown and the canopy of the canopy. This may be the reason that the shade is more sensitive to the sunburn.