Low-temperature conditioning induces chilling tolerance in stored mango fruit

文献类型： 外文期刊

第一作者： Zhang, Zhengke

作者： Zhang, Zhengke;Zhu, Qinggang;Hu, Meijiao;Gao, Zhaoyin;Li, Min;Zhang, Zhengke;An, Feng;Zhang, Zhengke;Jiang, Yueming

作者机构：

关键词： Mango Chilling injury;Low-temperature conditioning;Transcription factors;C-repeat/dehydration-responsive element;binding factors

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： 2017 年 219 卷

页码：

收录情况： SCI

摘要： In this study, mango fruit were pre-treated with low-temperature conditioning (LTC) at 12 degrees C for 24 h, followed by refrigeration at 5 degrees C for 25 days before removal to ambient temperature (25 degrees C) to investigate the effects and possible mechanisms of LTC on chilling injury (CI). The results showed that LTC effectively suppressed the development of CI in mango fruit, accelerated softening, and increased the soluble solids and proline content. Furthermore, LTC reduced electrolyte leakage, and levels of malondialdehyde, and H2O2, maintaining membrane integrity. To reveal the molecular regulation of LTC on chilling tolerance in mango fruit, a C-repeat/dehydration-responsive element binding factor (CBF) gene, MiCBF1, was identified and its expression in response to LTC was examined using RT-qPCR. LTC resulted in a higher MiCBF1 expression. These findings suggest that LTC enhances chilling tolerance in mango fruit by inducing a series of physiological and molecular responses. (C) 2016 Elsevier Ltd. All rights reserved.

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