The involvement of phenolic metabolism in superficial scald development in 'Wujiuxiang' pear

文献类型： 外文期刊

第一作者： Zhou, Shuo

作者： Zhou, Shuo;Feng, Yunxiao;Zhao, Zhe;Cheng, Yudou;Guan, Junfeng;Zhou, Shuo;Feng, Yunxiao;Cheng, Yudou;Guan, Junfeng;Zhao, Zhe

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关键词： superficial scald; 1-methylcyclopropene; polyphenol; polyphenol oxidase; gene expression

期刊名称：JOURNAL OF APPLIED BOTANY AND FOOD QUALITY （ 影响因子：1.451； 五年影响因子：1.73 ）

ISSN： 1439-040X

年卷期： 2020 年 93 卷

页码：

收录情况： SCI

摘要： Superficial scald often occurs after a long term of cold storage in apples and pears. In this study, the superficial scald index, the contents of major phenolic compounds, polyphenol oxidase (PPO) activity and its related genes expression in peel was investigated during cold storage period and at shelf life in Wujiuxiang' pear (Pyrus communis L cv. Wujiuxiang) with or without 1-MCP treatment. It showed that arbutin, chlorogenic acid, catechin and epicatechin were the main phenolic compounds in the peel, and 1-MCP treatment significantly inhibited scald development while altering the composition of phenolic compounds, inhibited PPO activity and the expression of phenylalanine ammonia ligase (PAL1, PAL2), cinnamate 4-hydroxylase (C4H1, C4H2) and PPO (PPO1, PPO5) and up-regulated the expression of hydroxycinnamoyl-CoA shikimatel quinate hydroycinnamoyltransferase (HCTI), p-coumarate-3-hydroxylase (C3H) and PPO (PPO4 and PPO6) in the peel. These results suggested that the phenolic metabolism iss closely related to the scald development, and several genes related to phenolic metabolism were involved in scald development.

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