Transcriptional profiling of apple fruit in response to heat treatment: Involvement of a defense response during Penicillium expansum infection
Transcriptional profiling of apple fruit in response to heat treatment: Involvement of a defense response during Penicillium expansum infection
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DOI：
10.1016/j.postharvbio.2014.10.009
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发表时间：
2015-03-01
影响因子：
7
通讯作者：
Wisniewski, M.
中科院分区：
文献类型：
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作者：
Spadoni, A.;Guidarelli, M.;Wisniewski, M.
热处理已被证明是一种有效和安全的方法来管理采后腐烂。在本研究中，热水处理（HT）（45摄氏度，10分钟）对苹果的响应，以蓝霉菌感染的影响进行了研究。采用2种不同的方法将HT应用于'Ultima Gala'苹果。受伤的苹果：（1）接种扩展青霉孢子悬浮液，然后在1、4和24小时后热处理（HT-Inoc）;或（2）首先热处理，然后在1、4和24小时后接种扩展青霉孢子悬浮液（HT-Inoc）。将所有处理/接种的苹果在20 ° C下储存6天。果实腐烂的发病率显着减少，高达100%，观察到使用IAD-HT协议在4和24小时，而30%的减少，发现在1和4小时，使用HT-Inoc方法的蓝霉菌发病率。离体培养试验表明，高温45 ℃处理10 min对扩展疫霉分生孢子萌发无明显的致死作用，表明该病原菌具有较强的耐热性。为了研究果实对热处理反应的分子机制，采用苹果基因芯片技术，对热处理后0、15、30 min、1、4、8和24 h的苹果基因表达进行了全基因组转录分析。结果表明，在加热后1和4 h，HT苹果具有最高数量的差异表达基因。观察到参与耐热性的热休克蛋白、热休克同源蛋白和热休克转录因子基因的显著上调。这表明苹果果实对热处理的反应是程序化的，并表明负责耐热性的基因也可能参与诱导的抗性反应。由爱思唯尔公司出版
Heat treatment of harvested fruit has been demonstrated to be an effective and a safe approach for managing postharvest decay. In the present study, the effect of a hot water treatment (HT) (45 degrees C for 10 min) on the response of apple to blue mold infection was investigated. HT was applied to 'Ultima Gala' apples using 2 different methods. Wounded apples were: (1) inoculated with a Penicillium expansum spore suspension and then heat-treated after I, 4 and 24 h (Inoc-HT); or (2) first heat-treated and then inoculated with a P. expansum spore suspension after 1, 4 and 24 h (HT-Inoc). All treated/inoculated apples were stored at 20 degrees C for 6 days. Significant reductions in fruit rot incidence, up to 100%, were observed using the Inoc-HT protocol at 4 and 24 h while a 30% reduction in blue mold incidence was found at 1 and 4 h using the HT-Inoc method. In vitro experiments showed no evident lethal effect of HT at 45 degrees C for 10 min on the germination of P. expansum conidia, indicating that this pathogen has a high heat tolerance. In order to investigate the molecular mechanisms involved in fruit response to heat treatment, an apple microarray was used to conduct a global transcriptional analysis of gene expression in apple at 0, 15,30 min, 1, 4, 8 and 24 h after the heat treatment. The results provided evidence that at 1 and 4 h after heating, the HT apples had the highest number of differentially expressed genes. A significant upregulation of heat shock proteins, heat shock cognate protein, and heat shock transcription factor genes, involved in thermotolerance were observed. This indicates that the apple fruit respond to the heat treatment in a programmed manner and suggests that the genes responsible for thermotolerance may also be involved in the induced resistance response. Published by Elsevier B.V.