MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents
MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents
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DOI：
10.1016/j.foodchem.2012.02.035
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发表时间：
2012-08-15
期刊：
影响因子：
8.8
通讯作者：
Zheng, Yonghua
中科院分区：
文献类型：
--
作者：
Cao, Shifeng;Cai, Yuting;Zheng, Yonghua
以枇杷果实为试材，研究了茉莉酸甲酯（MeJA）对枇杷果实低温冷害（Cl）及脯氨酸和γ-氨基丁酸（GABA）含量的影响。对照水果表现出严重的果肉革质，一个特定的Cl症状，在1 ℃下储存21天后，但它在MeJA处理的水果减少。在果实CI发育过程中，脯氨酸和GABA含量随贮藏时间的延长而增加，而MeJA处理促进了脯氨酸和GABA含量的增加。MeJA处理的果实在贮藏期间表现出较高的δ（1）-吡咯啉-5-羧酸合成酶（P5 CS）、鸟氨酸δ-氨基转移酶（OAT）和谷氨酸脱羧酶（GAD）活性，而较低的脯氨酸脱氢酶（PDH）活性。这些结果表明，MeJA降低枇杷果实中Cl的含量可能是由于脯氨酸和GABA含量的增加。(C)2012爱思唯尔有限公司保留所有权利。
Loquat fruit were pretreated with 10 mu mol l(-1) methyl jasmonate (MeJA) for 24 h at 20 degrees C and then stored at 1 degrees C for 35 days to investigate the effect of MeJA treatment on chilling injury (Cl) and changes in the contents of proline and gamma-aminobutyric acid (GABA). The control fruit exhibited severe flesh leatheriness, a specific Cl symptom, after 21 days of storage at 1 C, but it was reduced in MeJA-treated fruit. During the development of CI in fruit, proline and GABA accumulated with the storage time, while MeJA treatment enhanced the increases in proline and GABA contents. The MeJA-treated fruit exhibited higher activities of Delta(1)-pyrroline-5-carboxylate synthetase (P5CS), ornithine delta-aminotransferase (OAT) and glutamate decarboxylase (GAD), and lower proline dehydrogenase (PDH) activity than control during storage. These results suggest that the reduction in Cl in loquat fruit by MeJA may be due to the increased proline and GABA contents. (C) 2012 Elsevier Ltd. All rights reserved.