哈密瓜果实磷脂酶D对低温胁迫响应及在冷害中的作用研究

新疆哈密瓜资源丰富，品质优良，是新疆地区的主要水果之一。哈密瓜后熟衰老迅速，腐烂损失相当严重。低温冷藏能有效抑制果实采后腐烂。但哈密瓜属于冷敏性水果，低温冷藏易发生冷害，导致表皮组织下陷成不规则的斑块，最终导致腐烂。植物细胞膜及主要成分磷脂不只是一种细胞结构，也是细胞对外界环境胁迫作出初始响应的首要场所，其中磷脂酶D（PLD）是细胞内重要的跨膜信号转导酶，在感应和接受低温信号转导中起重要作用。本项目研究低温冷藏过程中冷害发生不同阶段哈密瓜果实PLD活性、基因和蛋白感应和接受低温胁迫的变化情况；磷脂及其代谢产物的变化规律；PLD与其它冷害生理因子的关系及PLD抑制剂对冷害的影响等。探索哈密瓜果实在低温胁迫中，PLD对低温胁迫的感应模式和在冷害中的作用等。本项目的开展有助于丰富和发展采后生理学的理论体系，而且为果蔬贮藏保鲜技术的开发和改进提供重要的理论指导。

Xinjiang hami melon resource is rich, good quality, is one of the main fruit in xinjiang area. Hami melon cooked aging rapidly, after decay losses can be rather serious. Low temperature cold storage can effectively inhibit fruit postharvest decay. However, hami melon is liable to happen chilling injury at low temperature, cause the sink in the epidermis, gradually develop into the irregular plaques, eventually lead to rot. The plant cell membrane and the main composition of phospholipids are not only a kind of cell structure, but also cells in the initial response to the external environment stress first place, phospholipase D(PLD) is an important transmembrane signal transduction enzyme in cells, plays an important role in signal transduction at low temperature. Hami melon as test materials in this project, OA as a condition treatment to reduce chilling injury, cell membrane phospholipids metabolism by PLD regulation will beresearched mainly, including：PLD activity , the changes and the patterns of their coding genes and protein expressions in the low temperature stress and distributions in the subcellula in different chilling injury time; Determination the quantitative change rule of the cell membrane phospholipids and its decomposition product and the secondary metabolites ; Analysis of the relation with other facters related to chilling injury; The influence of PLD inhibitors of phospholipid metabolism . Explore PLD pattern for the induction under the low temperature stress and effect . The objective to carry out not only help to enrich and develop theoretical system of postharvest physiology, but also provide important theoretical guidance for the development and improvement fresh-keeping technology of fruit and vegetable.