Characterization of expression and enzyme activity of lipoxygenases during fruit softening and superficial scald development in 'Wujiuxiang' pear

文献类型： 外文期刊

第一作者： Zhou, Shuo

作者： Zhou, Shuo;Li, Dan;Cheng, Yudou;Guan, Junfeng;Zhou, Shuo;Li, Dan;Cheng, Yudou;Guan, Junfeng

作者机构：

期刊名称：JOURNAL OF APPLIED BOTANY AND FOOD QUALITY （ 影响因子：1.451； 五年影响因子：1.73 ）

ISSN： 1439-040X

年卷期： 2016 年 89 卷

页码：

收录情况： SCI

摘要： Lipoxygenases (LOXs; EC 1.13.11.12) have been implicated in fruit r ipening and senescence; however, little is known regarding the specific LOX genes involved in fruit softening and scald development in pear. In this study, two 9-lipoxygenase genes, PcLOX1 and PcLOX7, were characterized in silico in the Pyrus communis draft genome. The expression pattern of PcLOX1 and PcLOX7, LOX activity, respiration rate and ethylene production were analyzed during fruit softening and superficial scald development in 'Wujiuxiang' pear with or without 1-MCP treatment. The results demonstrated that PcLOX1 and PcLOX7 belong to the type-1 LOX subfamily, and their expression levels, enzyme activity, respiration rate and ethylene production were increased during fruit softening and scald development. In contrast, 1-MCP treatment could effectively suppress respiration rate and ethylene production and inhibit expression of PcLOX1 and PcLOX7 and LOX enzyme activity, resulting in delayed fruit softening and scald development. These findings indicate that PcLOX1 and PcLOX7 are involved in fruit ripening and scald development in 'Wujiuxiang' pear.

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