Low temperature inhibits pectin degradation by PpCBFs to prolong peach storage time

文献类型： 外文期刊

第一作者： Guo, Tingting

作者： Guo, Tingting;Li, Jianzhao;Guo, Meiling;Dai, Xiaonan;Qiao, Xuqiang;Song, Zhizhong;Cheng, Jieshan;Liang, Meixia;Guo, Tingting;Guo, Meiling;Dai, Xiaonan;Qiao, Xuqiang;Liang, Meixia;Yang, Qi;Tian, Changping;Li, Yanju;Ge, Hang

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关键词： CBF; low temperature; peach; pectin; softening

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.9； 五年影响因子：4.0 ）

ISSN： 0022-1147

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Low-temperature storage is a widely used method for peach fruit storage. However, the impact of PpCBFs on pectin degradation during low-temperature storage is unclear. As such, in this study, we stored the melting-flesh peach cultivar "Fuli" at low temperature (LT, 6 & DEG;C) and room temperature (RT, 25 & DEG;C) to determine the effect of different temperatures on its physiological and biochemical changes. Low-temperature storage can inhibit the softening of "Fuli" peaches by maintaining the stability of the cell wall. It was found that the contents of water-soluble pectin and ionic-soluble pectin in peach fruit stored at RT were higher than those stored at LT. The enzyme activities of polygalacturonase (PG), pectate lyase (PL), and pectin methylesterase (PME) were all inhibited by LT. The expressions of PpPME3, PpPL2, and PpPG were closely related to fruit firmness, but PpCBF2 and PpCBF3 showed higher expression levels at LT than RT. The promoters of PpPL2 and PpPG contain the DER motif, which suggested that PpCBF2 and PpCBF3 might negatively regulate their expression by directly binding to their promoters. These results indicated that LT may maintain firmness by activating PpCBFs to repress pectin-degradation-related enzyme genes during storage.

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