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Effect of hot water treatments on chilling injury and expression of a new C-repeat binding factor (CBF) in 'Hongyang' kiwifruit during low temperature storage

文献类型： 外文期刊

作者： Ma, Qiushi 1 ; Suo, Jiangtao 1 ; Huber, Donald J. 2 ; Dong, Xiaoqing 3 ; Han, Ye 1 ; Zhang, Zhengke 4 ; Rao, Jingping 1 ;

作者机构： 1.Northwest A&F Univ, Coll Hort, Yangling 712100, Shaanxi Provinc, Peoples R China

2.Univ Florida, Dept Hort Sci, IFAS, Gainesville, FL 32611 USA

3.Guizhou Univ, Coll Agr, Guiyang 550025, Guizhou Provinc, Peoples R China

4.Chinese Acad Trop Agr Sci, Environm & Plant Protect Inst, Haikou 571101, Peoples R China

关键词： Chilling injury;Hot water treatment (HWT);CBF;Kiwifruit;Low-temperature storage

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）

ISSN： 0925-5214

年卷期： 2014 年 97 卷

页码：

收录情况： SCI

摘要： Kiwifruit is cold-sensitive and very susceptible to chilling injury (CI) during low temperature storage. In this study, kiwifruit (Actinidia chinensis cv. Hongyang) were pre-treated by water dip for 10 min at 20 (control) or 35, 45, or 55 degrees C (heat pretreatments) and then stored at 0 degrees C for 90 days to investigate the effect of hot water treatments (HWT) on chilling injury tolerance. Results showed that 35 degrees C and 45 degrees C HWT alleviated but did not completely prevent chilling injury development. By contrast, 55 degrees C HWT increased symptoms of chilling injury. The 45 degrees C HWT was the most effective at reducing chilling injury index and incidence. Compared with the other HWT, fruit treated at 45 degrees C exhibited higher firmness and soluble solids content (SSC), and lower malondialdehyde (MDA) content, lipoxygenase (LOX) activity and ethylene production rate. C-repeat/dehydration-responsive element binding factors (CBFs) are key regulators in cold response. To investigate the molecular regulation of HWT on chilling tolerance of kiwifruit, a 637 bp CBF gene was identified and the relative expression of AcCBF was measured by RT-qPCR. In accordance with the effects of HVVT on physiological parameters of chilling injury, AcCBF expression level was highest in the 45 degrees C HWT. These results indicate that HWT at 45 degrees C for 10 min prior to low temperature storage is effective for alleviating symptoms of chilling injury in 'Hongyang' kiwifruit. (C) 2014 Elsevier BM. All rights reserved.

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