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
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
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DOI：
10.1016/j.postharvbio.2014.05.018
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发表时间：
2014-11-01
影响因子：
7
通讯作者：
Rao, Jingping
中科院分区：
文献类型：
--
作者：
Ma, Qiushi;Suo, Jiangtao;Rao, Jingping
猕猴桃是一种对冷敏感的水果，在低温贮藏过程中极易受到冷害。本研究以猕猴桃(Actinidia chinensis cv.；在20℃（对照）或35℃、45℃、55℃（热处理）条件下浸泡10 min，然后在0℃条件下保存90天，研究热水处理（HWT）对红羊幼苗抗寒性的影响。结果表明，35℃和45℃的低温处理能缓解但不能完全阻止冷害的发生。相比之下，55摄氏度的高温会增加冷伤的症状。45℃低温处理对降低冷害指数和发生率最有效。45℃处理的果实硬度和可溶性固形物含量较高，丙二醛（MDA）含量、脂氧合酶（LOX）活性和乙烯产率较低。C-repeat/脱水反应元件结合因子（CBFs）是冷反应的关键调控因子。为了研究HWT对猕猴桃耐冷性的调控作用，我们鉴定了一个637 bp的CBF基因，并利用RT-qPCR技术检测了AcCBF的相对表达量。从低温低温对冻害生理参数的影响来看，45℃低温低温下，AcCBF表达量最高。结果表明，低温贮藏前45℃低温处理10 min可有效缓解红阳猕猴桃冷害症状。(C) 2014 Elsevier BM。版权所有。
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.