Contribution of amino acids to strawberry fruit quality and their relevance as stress indicators under NaCl salinity
Contribution of amino acids to strawberry fruit quality and their relevance as stress indicators under NaCl salinity
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DOI：
10.1016/j.foodchem.2008.04.032
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发表时间：
2008-12-01
期刊：
影响因子：
8.8
通讯作者：
Pawelzik, Elke
中科院分区：
文献类型：
--
作者：
Keutgen, Anna J.;Pawelzik, Elke
草莓品种Korona和Elsanta，不同的盐胁迫的敏感性，暴露于0，40，或80 mM NaCl的根培养基从4月底至8月中旬。虽然这两个品种的果实中含有相当数量的Na+和Cl-，果实质量更受损的品种。Elsanta，如水果大小和糖/酸比例的较大减少所示。丙二醛水平开始上升显着在40 mM NaCl中更敏感的CV。Elsanta，但在80 mM的CV。科罗娜总氨基酸含量，特别是必需氨基酸含量在两个品种中均显著升高。盐胁迫也增加了游离脯氨酸、天冬酰胺和谷氨酰胺的含量。它们的增加可能有助于渗透调节。本研究的结果支持这样的解释，即脯氨酸、天冬酰胺和谷氨酰胺水平升高指示盐胁迫损害。(c)2008爱思唯尔有限公司保留所有权利。
Strawberry cvs Korona and Elsanta, differing in their sensitivity to salt stress, were exposed to 0, 40, or 80 mM NaCl in the root medium from the end of April to mid-August. Although fruits of both cultivars contained comparable amounts of Na+ and Cl-, fruit quality was more impaired in cv. Elsanta, as indicated by the larger reductions of fruit size and sugar/acid ratios. Malondialdehyde levels started to rise significantly at 40 mM NaCl in the more sensitive cv. Elsanta, but at 80 mM in cv. Korona. Total amino acid levels, especially contents of essential amino acids, rose significantly in both cvs. Salt stress also increased contents of free proline, asparagine, and glutamine. Their increases may contribute to osmotic adjustment. The results of the present study favour the interpretation that elevated levels of proline, asparagine and glutamine are indicative of sa It stress damage. (c) 2008 Elsevier Ltd. All rights reserved.