Lysophosphatidylethanolamine delays fruit softening of persimmon (Diospyros kaki)

被引：0
作者：
Jihye Jung
Young-Pyo Lee
Sung-Woo Bae
Gwang-Hwan Ahn
Stephen Beungtae Ryu
机构：
[1] Korea Research Institute of Bioscience and Biotechnology (KRIBB),Plant Systems Engineering Research Center
[2] Korea Advanced Institute of Science and Technology (KAIST),Department of Biological Sciences
[3] University of Science and Technology (UST),Department of Biosystems and Bioengineering, KRIBB School of Biotechnology
[4] Sweet Persimmon Research Institute,undefined
来源：
Horticulture, Environment, and Biotechnology | 2019年 / 60卷
关键词：
Persimmon; Fruit softening; Lysophosphatidylethanolamine; Ethylene biosynthesis genes; Starch degradation genes;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
We investigated the possibility of prolonging the freshness of persimmons (Diospyros kaki) for overseas export. Previous studies aimed at improving the shelf life of harvested persimmons focused on the synthetic gas 1-MCP, an inhibitor of ethylene perception. In this study, the natural lipid compound lysophosphatidylethanolamine (LPE) was applied to prolong the freshness of persimmons. LPE significantly delayed persimmon softening when applied not only during fruit growth, but also after harvest, or after a long period of post-harvest cold storage, simulating conditions of overseas export. LPE suppressed the expression of the softening-related genes ACS1, ACO1, ERF24, DkUGD1, DkCHI3, and DkB-CHI1. These results reveal the effects of LPE on persimmon softening and the related molecular mechanisms and provide evidence that LPE can be used to delay persimmon softening.
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页码：491 / 499
页数：8
相关论文
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