Proteomics approach reveals mechanism underlying susceptibility of loquat fruit to sunburn during color changing period

文献类型： 外文期刊

第一作者： Jiang, Ji-Mou

作者： Jiang, Ji-Mou;Deng, Chao-Jun;Xu, Qi-Zhi;Zheng, Shao-Quan;Deng, Chao-Jun;Xu, Qi-Zhi;Zheng, Shao-Quan;Lin, Yong-Xiang;Chen, Yi-Yong;Gong, Hui-Wen;Chen, Wei;Chen, Wei

作者机构：

关键词： Loquat fruit;Heat stress;Proteome;Sunburn;MALDI-TOF-TOF/MS

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

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The objective of this work was to investigate why loquat fruit peels are more sensitive to high temperature and strong sunlight, making them highly susceptible to sunburn, during the color changing period (CCP). Two dimensional gel electrophoresis (2-DE) of the fruit peel proteins was performed over three developmental periods, namely green fruit period (GFP), color changing period and yellow ripening period (YRP). Fifty-five protein spots with at least 2-fold differences in abundance were successfully identified by MALDI-TOF-TOF/MS. The identified proteins were divided into categories related to heat-shock response, stress response and defense, energy metabolism, photosynthesis and protein biosynthesis. The results showed that expression of proteins related to anaerobic respiration and photorespiration were increased while the proteins related to ROS scavenging, polyamine biosynthesis, defense pathogens and photosynthesis were decreased during CCP under heat stress. Our findings provide new insights into the molecular mechanism of loquat fruit susceptible to sunburn during CCP. (C) 2014 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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