Regulation of the protein and gene expressions of ethylene biosynthesis enzymes under different temperature during peach fruit ripening
文献类型： 外文期刊
作者： Wu, Xiaoqin 1 ; Yu, Mingliang 2 ; Huan, Chen 1 ; Ma, Ruijuan 2 ; Yu, Zhifang 1 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Engn, Nanjing 210095, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Hort, Nanjing 210095, Jiangsu, Peoples R China
关键词： Peach fruit; Ripening; Ethylene production; ACC synthase; ACC oxidase; SAM synthetase
期刊名称：ACTA PHYSIOLOGIAE PLANTARUM （ 影响因子：2.354； 五年影响因子：2.711 ）
ISSN： 0137-5881
年卷期： 2018 年 40 卷 3 期
页码：
收录情况： SCI
摘要： Ethylene has profound effect on fruit development and ripening, and the role of ethylene biosynthesis enzymes involving 1-aminocyclopropane-1-carboxylic acid (ACC) synthase (ACS), ACC oxidase (ACO), and S-Adenosyl-L-methionine synthetase (SAMS) in peach fruit (cv. Xiahui-8) was characterized under 25 and 4 degrees C, respectively. All these enzymes in ethylene synthesis pathway were identified using 2-DE and real-time PCR. Both protein and gene expressions of ACO and SAMS were much higher at 25 degrees C than at 4 degrees C. Among five members of ACS family, PpaACS4 may belong to system II ethylene biosynthesis, while PpaACS3 involved in system I during development stage, and low temperature can induce PpaACS1 expression. The ethylene release and low expressions of proteins and genes of most enzymes indicated that low temperature can effectively postpone ripening stage by reducing ethylene evolution. High gene expression of PpaSAMS did not cause excessive expression of SAMS protein under low temperature, and over-expression of PpaACS1 at low temperature still did not induce increase of ethylene production. The mechanism underlying the phenomenon about how temperature affects ethylene release was also discussed.
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