Metabolite alteration in response to low phosphorus stress in developing tomato fruits

Metabolite alteration in response to low phosphorus stress in developing tomato fruits
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发育中的番茄果实中响应低磷胁迫的代谢变化。

DOI:
10.1016/j.plaphy.2020.12.023
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发表时间:
2021-02-01
影响因子:
6.5
通讯作者:
Huang, Tengbo
Huang, Tengbo
中科院分区:
生物学2区
文献类型:
--
作者:
Li, Ziwei;Qiu, Qiyun;Huang, Tengbo

文献摘要

被引文献

相似文献

环境胁迫引起的果实品质改变是植物栽培和育种实践中常见但基本上尚未解决的问题。磷(P)缺乏可能会干扰多种代谢过程,其中间产物与重要的水果品质性状相关。然而,低磷胁迫如何影响果实品质尚未得到详细研究。在这项研究中,我们评估了在幼苗期或开花期开始的两次低磷处理下与番茄果实品质相关的主要代谢物的含量。与对照处理相比,两个低磷处理的果实成熟过程中与果实酸味相关的主要色素和关键有机酸存在差异性过度积累,而影响果实甜度的可溶性糖总含量在两个处理下均大幅降低。这些变化很大程度上归因于相关代谢途径中酶活性的改变。特别是,我们发现不同发育阶段的低磷胁迫对γ-氨基丁酸分流的激活有不同的影响,这可能是番茄果实中不同有机酸优先积累的原因。我们的研究表明,低磷胁迫强烈影响番茄果实品质,并且在不同的低磷条件下,其影响似乎有所不同。
Alteration of fruit quality caused by environmental stress is a common but largely unresolved issue for plant cultivation and breeding practices. Phosphorus (P) deficiency may interfere with a variety of metabolic processes whose intermediate products are correlated with important fruit quality traits. However, how low P stress affects fruit quality has not been investigated in detail. In this study, we assessed the contents of major metabolites associated with tomato fruit quality under two low P treatments that started at the seedling or flowering stage. The major pigments and the key organic acids related to fruit sourness were differentially over-accumulated as fruit ripened under two low P treatments compared to those under the control treatment, while the total content of soluble sugars contributing to fruit sweetness was substantially reduced under both treatments. These changes were largely attributed to the alteration of enzyme activities in the relevant metabolic pathways. In particular, we found that low P stress from different developmental stages had differential effects on the activation of gamma-aminobutyric acid shunt that were likely responsible for the preferential accumulation of different organic acids in tomato fruits. Our study suggested that low P stress strongly affected tomato fruit quality and the effects appeared to be variable under different regimes of low P conditions.