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Effects of 1-MCP on proline,polyamine,and nitric oxide metabolism in postharvest peach fruit under chilling stress

Horticultural Plant Journal 2021年第3期7卷 188-196页

作者： Chunlu Qian Zhengjie Ji Qin Zhu Xiaohua Qi Qianqian Li Jiandong Yin Jun Liu Juan Kan Man Zhang Changhai Jin Lixia Xiao School of Food Science and Engineering Yangzhou UniversityYangzhouJiangsu 225127China School of Horticulture and Plant Protection Yangzhou UniversityYangzhouJiangsu 225009China

peach(Prunus persica Batsch‘Yuhualu’)fruit are sensitive to chilling injury(CI).Proline,polyamine(PA),and nitric oxide(NO)are important small regulators of various metabolic pathways under chilling stress that mitigate *** is known to promote senescence and CI,while 1-methylcyclopropene(1-MCP)is an antagonist that inhibits the effects of ***,how1-MCP and ethylene affect proline,PA,and NO levels under chilling stress remains *** address these questions,1-MCP(1μL·L^(−1))and ethylene(1μL·L^(−1))treatments were applied to peach *** were stored at 4°C for 28 d,then moved to 25°C for 3 d immediately after cold *** fruit exhibited CI symptoms after 7 d of cold storage with enhanced electrolyte leakage and malondialdehyde *** 1-MCP treatment significantly(Ppeach CI,and fruit did not exhibit CI symptoms until 14 d of cold *** and PAs in peach under chilling stress weremostly synthesized from glutamate and arginine,which were catalyzed by1-pyrroline-5-carboxylate synthetase and arginine decarboxylase,respectively.1-MCPtreated fruit exhibited higher proline and PA contents and enhanced chilling tolerance compared to the control,while ethylene-treated fruit had lower proline and PA contents and reduced chilling ***-treated fruit,which exhibited more severe CI symptoms compared to the control,had significantly(Pfruit had lower NO contents and NO synthase activities compared to the *** conclusion,proline and PA clearly played direct and important roles in 1-MCP-induced peach chilling tolerance,while NO may not be actively involved.

关键词： peach fruit Chilling injury Proline Polyamines Nitric oxide 1-MCP Ethylene

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Changes of Reactive Oxygen Species and Related Enzymes in Mitochondria Respiratory Metabolism During the Ripening of peach fruit

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Agricultural Sciences in China 2010年第1期9卷 138-146页

作者： KAN Juan,WANG Hong-mei,JIN Chang-hai and XIE Hai-yan College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,P.R.China College of Food Science and Engineering Yangzhou University Yangzhou 225127 P.R. China

The fruits of peach cultivar Yuhua 3 were used as materials to investigate the changes of active oxygen and related enzymes in mitochondria respiratory metabolism during ripening of peach fruit, involving their influence on the proceeding of peach fruit senescence. The results showed that the large decrease in firmness occurred between maturity II and IV. The decrease in firmness coincided with an increase in respiratory intensity. Obvious peaks of respiratory intensity lagging to the rapid change of fruit firmness could be shown during peach ripening. Reactive oxygen species （ROS） had a cumulative process and positively correlated with respiratory intensity. During peach ripening, the content of Ca^2＋ increased, the activities of succinic dehydrogenase （SDH）, cytochrome C oxidase （CCO）, H＋-ATPase, and Ca^2＋-ATPase decreased varying in different degree at the later step of ripening. These suggested a close relationship existed between ROS metabolism and mitochondrial respiration, namely, both ROS metabolism and mitochondrial respiration probably played important roles in ripening and senescing of peach fruit.

关键词： peach fruit ripening reactive oxygen species enzymes related to mitochondria respiratory metabolism

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Transcriptome and genome analysis to identify C2H2 genes participating in low-temperature conditioning-alleviated postharvest chilling injury of peach fruit

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Food Quality and Safety 2022年第4期6卷 500-509页

作者： Yaqin Zheng Zhenning Liu Hui Wang Wenna Zhang Shuaijie Li Meng Xu College of Agriculture and Forestry Sciences Linyi UniversityLinyiChina Shandong(Linyi)Institute of Modern Agriculture Zhejiang UniversityLinyiChina

Objectives:This work intended to identify candidate C2H2 genes participating in low-temperature conditioning(LTC)-alleviated postharvest chilling injury of peach *** and Methods:For LTC treatment,fruit were pre-stored at 10℃for 5 d and then transferred to 0℃*** firmness was measured by a hardness tester.H_(2)O_(2)content was determined by luminosity measurement model using a multifunctional enzyme *** of C2H2 family members was performed by HMMSCAN according to peach *** cis-acting element of gene promoters was analyzed using the Plant CARE *** gene coexpression network analysis(WGCNA)was performed by the WGCNA package in the BMK Cloud ***:LTC treatment decreased flesh browning rate and H_(2)O_(2)production of‘Beijing No.9’*** factor identification of differentially expressed genes in 0℃and the LTC treatment indicated that peach C2H2 participated in the regulation of chilling injury.A total of 47 C2H2 genes were identified based on peach ***-time quantitative polymerase chain reaction(qRT-PCR),phylogenetic analysis and promoter cis-acting element analysis revealed that ZFP21 was involved in the regulation of LTC-alleviated chilling injury in *** and dual luciferase assay suggested that ZFP21 participated in LTC-alleviated chilling injury by downregulating the expression of reactive oxygen species-related genes ***:Our investigation,based on genome and RNA-seq,revealed that ZFP21 was involved in LTC treatment-alleviated chilling injury of peach *** work is useful for the identification of peach cold tolerance-related genes and the study of C2H2 family in peach.

关键词： peach fruit low-temperature conditioning chilling injury C2H2 cold storage

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The Relationship Between Senescence and Ca^(2+)-ATPase Activity of Microsomal Membrane and Lipid Peroxidation in Harvested peach fruit

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Agricultural Sciences in China 2006年第8期5卷 609-614页

作者： GUAN Jun-feng FAN Xiu-cai DOU Shi-juan ZHANG Ji-shu LI Guang-min Institute Of Genetics and Physiology Hebei Academy of Agricultural and Forestry Sciences Shijiazhuang 050051 P.R.China Zhengzhou fruit Institute Chinese Academy of Agricultural Sciences Zhengzhou 450002 P.R.China Northwest A＆F University Yangling 712100 P.R.China

peach fruit easily soften and have a short storage time at normal temperature. In this study, peach fruit （Prunus persica sieb et Zucc cv. Yingqing） were picked and stored at 25 and 4℃ to investigate the senescence in correlation with Ca^2＋- ATPase activity of microsomal membrane and lipid peroxidation during ripening and senescence. In comparison with that stored at 25~C, the fruit stored at 4℃ exhibited a higher flesh firmness, lower respiration rate, and generated the late bigger peak value of Ca^2＋-ATPase activity as well as maintained the higher activity of the enzyme. Meanwhile, the lower levels of super oxygen radical （O2^-.） production and content of malondialdehyde （MDA）, a product of membrane lipid peroxidation were observed. Sodium orthovanadate （SO） and erythrosin B （EB）, as Ca^2＋-ATPase inhibitors, could stimulate the respiration rate. The results suggested that the slower senescence rate of peach fruit was closely related to the higher peak value and longer duration of Ca^2＋-ATPase activity in microsomal membrane, with the slighter membrane lipid peroxidation and lower O2^-. production rate.

关键词： peach fruit Ca^2+-ATPase active oxygen lipid peroxidation senescence

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Methyl Jasmonate Reduces Chilling Injury and Maintains Postharvest Quality in peaches

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Agricultural Sciences in China 2003年第11期2卷 1246-1252页

作者： FENG Lei, ZHENG Yong-hua, ZHANG Yan-fen, WANG Feng ZHANG Lan and LU Zhao-xin(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095 , P.R.China) College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 P. R. China

Zhaohui peaches(Prunus persica Batsch)were treated with 0(CK), 1, 10 or 100 μmol L-1 methyl jasmonate(MeJA)vapor at 20℃ for 24 h before stored at 0℃ for 35 d. The untreated fruits showed chilling injury(CD symptoms after 4 wk of storage, as indicated by increased fruit firmness and reduced ex-tractable juice, which is referred as leatheriness. Treatment with 1 and 10 μmol L-1 MeJA promoted normal ripening and softening, maintained higher levels of extractable juice, titratable acidity, pectinesterase(PE)and polygalacturonase(PC)activities, inhibited increases in fruit fresh weight loss, decay incidence, electrolyte leakage and MDA content, and improved color development, thereby preventing chilling injury symptoms development and maintaining edible quality. MeJA treatment also delayed the climacteric rise in respiratory rate, but promoted ethylene production during the later period of cold storage, suggesting that ethylene may involve in CI development of peaches. These results indicate that 1 and 10 μmol L-1 MeJA treatments could be used to reduce CI development and decay incidence in peaches.

关键词： peach fruit Chilling injury Leatheriness Quality Methyl jasmonate

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Dissection of the BABA-induced priming defence through redox homeostasis and a subsequent shortcut interaction of TGA1 and MAPKK5 in postharvest peaches

Dissection of the BABA-induced priming defence through redox...

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中国植物病理学会2021年学术年会

作者：黎春红汪开拓雷长毅重庆三峡学院生物与食品工程学院南京农业大学食品科技学院

It is hypothesized that a priming defence in model plants undergoes an initial pre-infection priming phase and a second post-infection priming ***,explicit elucidation of the priming response in postharvest fruits has not been ***,50 mM BABA treatment could induce a two-phase priming mechanism linked with an augmented capacity for NPR1-related SAR defence,resulting in a significant inhibition of Rhizopus *** first pre-infection phase of the peaches was triggered after BABA elicitation alone,which enhanced the transcript abundance of SA synthesis-related and redox-regulated genes for elevating reducing potential for posttranslational modification of PpTGA1 and *** second post-infection priming phase was activated by attacking Rhizopus stolonifer and caused an H

关键词： β-aminobutyric acid TGA1 MAPKK priming resistance redox fungus Rhizopus stolonifer peach fruit

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