Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
Department of Immunology, School of Medicine, Fukushima Medical University | Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
九州大学大学院農学研究院生命機能科学部門 : 助教
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
九州大学大学院農学研究院生命機能科学部門 : 教授
Plants respond to several environmental changes such as low– and high–temperatures, drought, flood, and so on, leading to development of stress tolerance. Acquisition abilities of freezing tolerance of three lettuce cultivars were investigated. All the investigated cultivars showed improvement of freezing tolerance at –3°C after exposure to non–freezing low–temperature at 2°C for 7 days. Out of them, papa lettuce cultivar was used to investigate expression levels of cold–responsive genes. The cultivar showed induction of CBF and GolS genes, which are well known as cold–responsive genes in other plants, during cold treatment. These results showed that lettuce has at least one cold–responsive signal pathway, suggesting a possibility that genetical modification might enhance the freezing tolerance.