Crucial roles of sorbitol metabolism and energy status in the chilling tolerance of yellow peach

文献类型： 外文期刊

第一作者： Zhou, Huijuan

作者： Zhou, Huijuan;Su, Mingshen;Du, Jihong;Zhang, Xianan;Li, Xiongwei;Zhang, Minghao;Hu, Yang;Ye, Zhengwen;Huan, Chen;Zhou, Huijuan;Huan, Chen;Ye, Zhengwen

作者机构：

关键词： Chilling injury; Energy status; Sorbitol metabolism; Storage temperature; Yellow peach

期刊名称：PLANT PHYSIOLOGY AND BIOCHEMISTRY （ 影响因子：6.5； 五年影响因子：6.4 ）

ISSN： 0981-9428

年卷期： 2023 年 204 卷

页码：

收录情况： SCI

摘要： In this study, we compared sorbitol metabolism, energy metabolism, and CI development in yellow peach fruit at 1 degrees C (less susceptible to CI) and 8 degrees C (more susceptible to CI) storage to elucidate potential connections between them. The results indicated that storage at 1 degrees C effectively maintained the textural quality of yellow peach fruit and delayed the onset of CI by 12 days compared to 8 degrees C. This positive effect might be attributable to 1 degrees C storage maintaining higher sorbitol content throughout the storage duration, thus sustaining the higher adenosine triphosphate (ATP) level and energy charge. The regulation of sorbitol accumulation by 1 degrees C storage was closely linked to the metabolic activity of sorbitol, which stimulated sorbitol synthesis by enhancing sorbitol-6phosphate dehydrogenase (S6PDH) activity after 12 days while suppressing sorbitol degradation via decreased sorbitol oxidase (SOX) and NAD+-sorbitol dehydrogenase (NAD+-SDH) activities before 24 days. In addition, the notable up-regulation in the NAD+-SDH activity in the late storage period promoted the conversion of sorbitol to fructose and glucose under 1 degrees C storage, thereby providing ample energy substrate for ATP generation. Moreover, sorbitol acts as a vital signaling molecule, and substantially up-regulated expressions of sorbitol transporters genes (PpeSOT3, PpeSOT5, and PpeSOT7) were observed in fruit stored at 1 degrees C, which might promote sorbitol transport and improve cold tolerance in peach fruit. Taken together, these findings suggested that 1 degrees C storage delayed CI by enhancing sorbitol metabolism and transporter activity, promoting sorbitol accumulation, and finally elevating the energy status in yellow peach fruit.

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