Sugar metabolism in relation to chilling tolerance of loquat fruit

文献类型： 外文期刊

第一作者： Yang, Zhenfeng

作者： Yang, Zhenfeng;Cao, Shifeng;Zheng, Yonghua

作者机构：

关键词： loquat fruit;chilling injury;sugar

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

ISSN：

年卷期：

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收录情况： SCI

摘要： The relationship between chilling injury and sugar metabolism was investigated in loquat fruit stored at 1 ℃ for 35 days. No symptoms of chilling injury occurred in the fruit, of 'Ninghaibai' cultivar, during the whole storage whereas, in 'Dahongpao' fruit, severe chilling symptoms were observed after 20 days of storage at 1 ℃. 'Ninghaibai' fruit had higher levels of glucose and fructose and higher activities of sucrose hydrolyzing enzymes, such as sucrose synthase-cleavage and invertase, than had 'Dahongpao'. Furthermore, the chilling resistant 'Ninghaibai' fruit also showed higher activities of hexokinase and fructoki-nase, involved in hexose phoshorylation and sugar signal generation. These results suggest that the higher content of hexoses and activities of hexose sensors were likely part of the mechanism for chilling tolerance of loquat fruit.

分类号： TS2

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