Exogenous glycine betaine treatment enhances chilling tolerance of peach fruit during cold storage

被引：115

作者：

Shan, Timin ^{[1
]}

Jin, Peng ^{[1
]}

Zhang, Yu ^{[1
]}

Huang, Yuping ^{[1
]}

Wang, Xiaoli ^{[2
]}

Zheng, Yonghua ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

[2] Huaiyin Inst Technol, Coll Life Sci & Chem Engn, Huaian 223003, Peoples R China

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2016年 / 114卷

基金：

中国国家自然科学基金;

关键词：

Peach fruit; Chilling injury; Glycine betaine; gamma-Aminobutyric acid; Proline; Energy; GAMMA-AMINOBUTYRIC-ACID; LIPID-PEROXIDATION; LOQUAT FRUIT; PROLINE; METABOLISM; INJURY; MEMBRANE; ACCUMULATION; PURIFICATION; MAINTENANCE;

D O I：

10.1016/j.postharvbio.2015.12.005

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The effect of exogenous glycine betaine (GB) treatment on chilling injury (CI), energy status, endogenous GB, gamma-aminobutyric acid (GABA) and proline content in cold-stored peach fruit was investigated. The results showed that GB treatment significantly prevented CI and maintained low flesh firmness and high extractable juice in peach fruit during cold storage. The accumulation of endogenous GB, GABA and proline contents in peaches was enhanced by GB treatment resulting from increasing activities of metabolism enzymes, including betaine aldehyde hydrogenase (BADH), glutamate decarboxylase (GAD), Delta(1)-pyrroline-5-carboxylate synthetase (P5CS) and ornithine delta-aminotransferase (OAT). Moreover, high level of energy status in GB-treated peach fruit was found. These results indicated that GB treatment enhanced chilling tolerance in peaches due to induction of energy status, endogenous GB, GABA and proline contents, which prevented membrane damage. Thus, exogenous GB treatment could be a useful method to reduce CI in peach fruit during cold storage. (C) 2015 Elsevier B.V. All rights reserved.

引用

页码：104 / 110

页数：7

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