Jasmonic acid and salicylic acid induce the accumulation of sucrose and increase resistance to chilling injury in peach fruit

文献类型： 外文期刊

第一作者： Zhao, Yaoyao

作者： Zhao, Yaoyao;Song, Congcong;Qi, Shuning;Lin, Qiong;Duan, Yuquan;Zhao, Yaoyao;Song, Congcong;Qi, Shuning;Lin, Qiong;Duan, Yuquan

作者机构：

关键词： Prunus persica; antioxidase enzymes; internal browning; mealiness; sugar metabolism

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期：

页码：

收录情况： SCI

摘要： BACKGROUND Salicylic acid (SA) and jasmonic acid (JA) can both enhance resistance of chilling injury (CI) in cold-storage peach fruit, but the regulatory mechanisms involved and whether there is a coordinated regulation between them is unclear. In this study, postharvest peach fruit were treated with an aqueous SA solution for 15 min or an aqueous JA solution for 30 s before storage at 4 degrees C for 35 days. RESULTS SA and JA treatments both delayed and reduced development of internal browning (a symptom of CI) and induced the accumulation of hydrogen peroxide and sucrose. The SA and JA also reduced catalase and peroxidase activities, which are involved in hydrogen peroxide generation. The SA and JA treatments significantly regulated the transcript abundance of genes related to sucrose biosynthesis and degradation consistent with the observed increase in sucrose content. CONCLUSION These results intimate that JA and SA may be involved in coordinating the alleviation of CI via increased accumulation of sucrose. (c) 2021 Society of Chemical Industry

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序