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Response of Fruit Bagging to Lignin Biosynthesis and Expression of Related Genes in Fruit Peel of Sand Pear (Pyrus pyrifolia Nakai) cv. Cuiguan

文献类型： 外文期刊

作者： Shi, Chun-hui 1 ; Wang, Xiao-qing 2 ; Zhang, Xue-ying 2 ; Shen, Lian-ying 1 ; Luo, Jun 2 ; Zhang, Yu-xing 1 ;

作者机构： 1.Hebei Agr Univ, Coll Hort, Baoding 071001, Hebei, Peoples R China

2.Shanghai Acad Agr Sci, Forest & Fruit Tree Res Inst, Shanghai 201403, Peoples R China

关键词： cork layer; full bloom; fruit bag; light quality; phenylalanine ammonia lyase; russeting

期刊名称：HORTSCIENCE （ 影响因子：1.455； 五年影响因子：1.617 ）

ISSN： 0018-5345

年卷期： 2019 年 54 卷 11 期

页码：

收录情况： SCI

摘要： This study explored the effects of different colored bags (blue, green, white, yellow, orange, and red) on russet deposition on the peel of semi-russet 'Cuiguan' pears 10 days after full bloom (DAFB). The process of russeting of the peel and structure of the cork layer were characterized by microscopy and scanning electron microscopy (SEM), followed by the detection of lignin and the activity of enzymes involved in lignin synthesis. The expression of cinnamate-4-hydroxylase, 4-coumarate:coenzyme A ligase, cinnamyl alcohol dehydrogenase, cinnamoyl-CoA reductase, and peroxidase, which were related to phenylalanine ammonia-lyase, was determined via real-time quantitative polymerase chain reaction. Russeting of the outer peel of 'Cuiguan' pear accumulated rapidly at 80 DAFB, and a positive relationship between the russet index and lignin content was observed. Red and infrared (IR) ray, partial far-IR light (600-800 nm), and ultraviolet-A light (350-400 nm) promoted russeting in 'Cuiguan' pear peel, whereas green light decreased russeting, the russet index, enzymatic activities, and the expression levels of enzymes involved in lignin synthesis. Values of all these factors were higher for 'Cuiguan' pears in red bags than for those in bags of other colors. These findings suggested that spectral components affected the synthesis of lignin and the formation of fruit russet. Storage in green bags reduced russeting and improved fruit appearance.

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