Cold‐hardening of cabbage plants, involves changes in Fraction‐1‐protein. Such changes are correlated with factors affecting hardening e.g. temperature, light, mineral nutrition and age. A 24‐h exposure to 5°C conditions induced the formation of a new protein with a different amino acid composition, lower average hydrophobicity and a higher hydrophility.
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Shomer‐Ilan et al. (1975) studied this question.
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