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Near-freezing temperature storage enhances chilling tolerance in nectarine fruit through its regulation of soluble sugars and energy metabolism

文献类型： 外文期刊

作者： Zhao, Handong 1 ; Jiao, Wenxiao 1 ; Cui, Kuanbo 1 ; Fan, Xinguang 3 ; Shu, Chang 1 ; Zhang, Wangli 1 ; Cao, Jiankang 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

2.Xinjiang Acad Agr Sci, Agr Mechanizat Inst, 291 Nanchangnanlu, Urumqi 830091, Peoples R China

3.Ludong Univ, Coll Food Engn, Yantai 264025, Peoples R China

关键词： Nectarine; Chilling injury; Near-freezing temperature; Sugar metabolism; Energy status

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： 2019 年 289 卷

页码：

收录情况： SCI

摘要： To avoid chilling injury (CI) of nectarines during storage, the impact of near-freezing temperature (NFT) (-1.4 +/- 0.1 degrees C), 0 +/- 0.1 degrees C and 5 +/- 0.1 degrees C on CI incidence, ion leakage, levels of soluble sugars and enzymatic activities related to soluble sugars and energy metabolism, were investigated over five weeks. NFT-stored fruit showed no CI symptoms and significantly (P < 0.05) lower increase of ion leakage than those kept at 0 and 5 degrees C. NFT significantly (P < 0.05) diminished the activities of sucrose metabolism-associated enzymes leading to a higher level of sucrose in fruit, and maintained higher activities of hexokinase and fructokinase. Additionally, NFT-stored fruit exhibited significantly (P < 0.05) higher activities of energy metabolism-associated enzymes than fruit stored at 0 and 5 degrees C, leading to high levels of adenosine triphosphate and energy in fruit. These results indicated that NFT storage can effectively enhance chilling tolerance of nectarine fruit by inducing the metabolism of soluble carbohydrates and energy.

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