Near-freezing temperature storage enhances chilling tolerance in nectarine fruit through its regulation of soluble sugars and energy metabolism

文献类型： 外文期刊

第一作者： Zhao, Handong

作者： Zhao, Handong;Jiao, Wenxiao;Cui, Kuanbo;Shu, Chang;Zhang, Wangli;Cao, Jiankang;Jiang, Weibo;Cui, Kuanbo;Fan, Xinguang

作者机构：

关键词： Nectarine; Chilling injury; Near-freezing temperature; Sugar metabolism; Energy status

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 289 卷

页码：

收录情况： SCI

摘要： To avoid chilling injury (CI) of nectarines during storage, the impact of near-freezing temperature (NFT) (-1.4 +/- 0.1 degrees C), 0 +/- 0.1 degrees C and 5 +/- 0.1 degrees C on CI incidence, ion leakage, levels of soluble sugars and enzymatic activities related to soluble sugars and energy metabolism, were investigated over five weeks. NFT-stored fruit showed no CI symptoms and significantly (P < 0.05) lower increase of ion leakage than those kept at 0 and 5 degrees C. NFT significantly (P < 0.05) diminished the activities of sucrose metabolism-associated enzymes leading to a higher level of sucrose in fruit, and maintained higher activities of hexokinase and fructokinase. Additionally, NFT-stored fruit exhibited significantly (P < 0.05) higher activities of energy metabolism-associated enzymes than fruit stored at 0 and 5 degrees C, leading to high levels of adenosine triphosphate and energy in fruit. These results indicated that NFT storage can effectively enhance chilling tolerance of nectarine fruit by inducing the metabolism of soluble carbohydrates and energy.

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