Low-temperature conditioning enhances chilling tolerance and reduces damage in cold-stored eggplant (Solanum melongena L.) fruit
文献类型： 外文期刊
第一作者： Shi, Junyan
作者： Shi, Junyan;Zuo, Jinhua;Zhou, Fuhui;Gao, Lipu;Wang, Qing;Zhou, Fuhui;Jiang, Aili
作者机构：
关键词： Appearance; Chilling injury; Antioxidants; Gene expression
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）
ISSN： 0925-5214
年卷期： 2018 年 141 卷
页码：
收录情况： SCI
摘要： Eggplant fruit are vulnerable to chilling injury (CI) after prolonged storage at temperatures below 12 degrees C. Here, we tested the effect of low-temperature conditioning (LTC) on chilling tolerance in eggplant fruit, in which fruit were stored at 13 degrees C for 2 d, and then held at 4 degrees C. Our results indicated that LTC maintained the appearance of eggplant fruit, and retarded the development of CI; the effect of LTC was characterized by inhibited sepal browning, and reduced loss of anthocyanins, and total phenolic compounds. The activity and relative gene expression of peroxidase (POD) and catalase (CAT) were increased by LTC, whereas the activity and relative gene expression of polyphenol oxidase (PPO) was reduced. In addition, the level of malondialdehyde (MDA) was significantly reduced. Our results suggest that LTC induces a range of physiological and molecular responses that enhance chilling tolerance in eggplant fruit.
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