MeJA induces chilling tolerance in loquat fruit by regulating proline and gamma-aminobutyric acid contents
文献类型: 外文期刊
第一作者: Cao, Shifeng
作者: Cao, Shifeng;Cai, Yuting;Zheng, Yonghua;Cao, Shifeng;Yang, Zhenfeng
作者机构:
关键词: Loquat fruit;Methyl jasmonate;Chilling injury;Proline;gamma-Aminobutyric acid
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: 2012 年 133 卷 4 期
页码:
收录情况: SCI
摘要: Loquat fruit were pretreated with 10 mu mol l(-1) methyl jasmonate (MeJA) for 24 h at 20 degrees C and then stored at 1 degrees C for 35 days to investigate the effect of MeJA treatment on chilling injury (Cl) and changes in the contents of proline and gamma-aminobutyric acid (GABA). The control fruit exhibited severe flesh leatheriness, a specific Cl symptom, after 21 days of storage at 1 C, but it was reduced in MeJA-treated fruit. During the development of CI in fruit, proline and GABA accumulated with the storage time, while MeJA treatment enhanced the increases in proline and GABA contents. The MeJA-treated fruit exhibited higher activities of Delta(1)-pyrroline-5-carboxylate synthetase (P5CS), ornithine delta-aminotransferase (OAT) and glutamate decarboxylase (GAD), and lower proline dehydrogenase (PDH) activity than control during storage. These results suggest that the reduction in Cl in loquat fruit by MeJA may be due to the increased proline and GABA contents. (C) 2012 Elsevier Ltd. All rights reserved.
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