Melatonin increases chilling tolerance in postharvest peach fruit by alleviating oxidative damage.
Melatonin increases chilling tolerance in postharvest peach fruit by alleviating oxidative damage.
复制标题
褪黑激素通过减轻氧化损伤来提高采后桃子的耐冷性
DOI：
10.1038/s41598-018-19363-5
复制
发表时间：
2018-01-16
影响因子：
4.6
通讯作者：
Yang Z
中科院分区：
文献类型：
--
作者：
Cao S;Shao J;Shi L;Xu L;Shen Z;Chen W;Yang Z
褪黑激素可以缓解桃果实采后冷藏过程中的冷害症状，但其作用机制尚不清楚。为了更好地了解褪黑激素在桃果实耐冷性中的作用，本文研究了褪黑激素对采后低温处理桃果实氧化损伤的影响。褪黑激素处理显著减轻了桃的冷害。褪黑激素诱导过氧化氢（H2O2）的含量在贮藏初期，但抑制其积累之后。同时，褪黑激素还上调了桃抗氧化反应相关基因的表达。此外，与对照果实相比，褪黑激素处理的桃显示出更高的抗坏血酸（阿萨）生物合成基因的转录丰度，从而增加了阿萨含量。研究结果表明，在低温胁迫下，冷藏初期高水平的H2O2可能通过上调抗氧化基因的表达和增加阿萨含量而诱导保护机制。另一方面，在处理桃的短暂增加后，H2O2被有效地去除，因为激活的抗氧化系统，这与褪黑激素诱导的较高的耐冷性有关。
Melatonin has been reported to alleviate chilling symptoms in postharvest peach fruit during cold storage, however, the mechanism involved is largely unknown. To better understand its role in chilling tolerance, here we investigated the effects of melatonin on oxidative damage in peach fruit subjected to chilling after harvest. Chilling injury of peaches was dramatically reduced by melatonin treatment. Melatonin induced hydrogen peroxide (H2O2) content at the early stage of storage but inhibited its accumulation thereafter. Meanwhile, melatonin also up-regulated the expression of genes involved in antioxidant responses in peaches. In addition, compared to the control fruit, peaches treated with melatonin displayed higher transcript abundance of ascorbic acid (AsA) biosynthetic genes and consequently increased the AsA content. Our results suggested that in response to melatonin during chilling, the high H2O2level in the treated peaches at the initial time of storage, may work as a signaling molecule to induce protective mechanisms via up-regulating the expression of antioxidative genes and increasing AsA content. On the other hand, after the transient increase in the treated peaches, H2O2was efficiently removed because of the activated antioxidant systems, which was associated with the higher chilling tolerance induced by melatonin.
登录
查看更多内容
影响因子：
6.4
作者：
Imai, Tsuyoshi;Ban, Yusuke;Moriguchi, Takaya
通讯作者：
Moriguchi, Takaya
影响因子：
10.3
作者：
DUBBELS, R;REITER, RJ;SCHLOOT, W
通讯作者：
SCHLOOT, W
影响因子：
2.9
作者：
Mishra, Shruti;Jha, A. B.;Dubey, R. S.
通讯作者：
Dubey, R. S.
影响因子：
10.3
作者：
Li, Chao;Wang, Ping;Ma, Fengwang
通讯作者：
Ma, Fengwang
影响因子：
5.6
作者：
Han QH;Huang B;Ding CB;Zhang ZW;Chen YE;Hu C;Zhou LJ;Huang Y;Liao JQ;Yuan S;Yuan M
通讯作者：
Yuan M