Salicylic acid alleviates chilling injury in cold-stored ‘Huangguan’ pear
Chilling injury (CI) often occurs in ‘Huangguan’ pear (Pyrus bretschneideri Rehd) at low temperature storage, which is characterized by brown spot on the fruit surface. In this study, the ‘Huangguan’ pear fruit was soaked either with salicylic acid (SA) or distilled water (control) and subsequently...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Julius Kühn-Institut
2019-12-01
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| Series: | Journal of Applied Botany and Food Quality |
| Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/13374 |
| _version_ | 1818885325934559232 |
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| author | Yeqing Guan Chuangqi Wei Yudou Cheng Junfeng Guan |
| author_facet | Yeqing Guan Chuangqi Wei Yudou Cheng Junfeng Guan |
| author_sort | Yeqing Guan |
| collection | DOAJ |
| description | Chilling injury (CI) often occurs in ‘Huangguan’ pear (Pyrus bretschneideri Rehd) at low temperature storage, which is characterized by brown spot on the fruit surface. In this study, the ‘Huangguan’ pear fruit was soaked either with salicylic acid (SA) or distilled water (control) and subsequently stored at 0 ℃. The results showed that 5 mM and 10 mM SA treatments significantly reduced the CI index of the fruit compared with the control, but had no significant effect on fruit firmness, soluble solids content (SSC) and titratable acid (TA) content. Further study on the mechanism of CI showed that 5 mM SA treatment increased the content of SA in peel, enhanced the activities of ascorbic acid peroxidase (APX), glutathione reductase (GR) and superoxide dismutase (SOD), reduced the accumulation of phenols in the later stage, decreased the activity of polyphenol oxidase (PPO) before the occurrence of CI, inhibited the expression of PPO1 and PPO5 genes in peel, and significantly down-regulated expression of LOX1 and PLD4, which code for lipoxygenase and phospholipase D, respectively. These results indicated that SA treatment increased the antioxidant capacity of the peel, inhibited the degradation of cell membrane lipids, reduced the appearance of brown spot on the fruit surface and alleviated CI during cold storage in ‘Huangguan’ pear. |
| first_indexed | 2024-12-19T16:03:39Z |
| format | Article |
| id | doaj.art-d09db133f39144feac54eb2dc9821d47 |
| institution | Directory Open Access Journal |
| issn | 1613-9216 1439-040X |
| language | English |
| last_indexed | 2024-12-19T16:03:39Z |
| publishDate | 2019-12-01 |
| publisher | Julius Kühn-Institut |
| record_format | Article |
| series | Journal of Applied Botany and Food Quality |
| spelling | doaj.art-d09db133f39144feac54eb2dc9821d472022-12-21T20:14:53ZengJulius Kühn-InstitutJournal of Applied Botany and Food Quality1613-92161439-040X2019-12-019210.5073/JABFQ.2019.092.04713374Salicylic acid alleviates chilling injury in cold-stored ‘Huangguan’ pearYeqing Guan0Chuangqi Wei1Yudou Cheng2Junfeng Guan3Institute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, PR ChinaInstitute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, Hebei, PR ChinaPlant Genetic Engineering Center of Hebei Province, Shijiazhuang, PR ChinaInstitute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, Hebei, PR ChinaChilling injury (CI) often occurs in ‘Huangguan’ pear (Pyrus bretschneideri Rehd) at low temperature storage, which is characterized by brown spot on the fruit surface. In this study, the ‘Huangguan’ pear fruit was soaked either with salicylic acid (SA) or distilled water (control) and subsequently stored at 0 ℃. The results showed that 5 mM and 10 mM SA treatments significantly reduced the CI index of the fruit compared with the control, but had no significant effect on fruit firmness, soluble solids content (SSC) and titratable acid (TA) content. Further study on the mechanism of CI showed that 5 mM SA treatment increased the content of SA in peel, enhanced the activities of ascorbic acid peroxidase (APX), glutathione reductase (GR) and superoxide dismutase (SOD), reduced the accumulation of phenols in the later stage, decreased the activity of polyphenol oxidase (PPO) before the occurrence of CI, inhibited the expression of PPO1 and PPO5 genes in peel, and significantly down-regulated expression of LOX1 and PLD4, which code for lipoxygenase and phospholipase D, respectively. These results indicated that SA treatment increased the antioxidant capacity of the peel, inhibited the degradation of cell membrane lipids, reduced the appearance of brown spot on the fruit surface and alleviated CI during cold storage in ‘Huangguan’ pear.https://ojs.openagrar.de/index.php/JABFQ/article/view/13374 |
| spellingShingle | Yeqing Guan Chuangqi Wei Yudou Cheng Junfeng Guan Salicylic acid alleviates chilling injury in cold-stored ‘Huangguan’ pear Journal of Applied Botany and Food Quality |
| title | Salicylic acid alleviates chilling injury in cold-stored ‘Huangguan’ pear |
| title_full | Salicylic acid alleviates chilling injury in cold-stored ‘Huangguan’ pear |
| title_fullStr | Salicylic acid alleviates chilling injury in cold-stored ‘Huangguan’ pear |
| title_full_unstemmed | Salicylic acid alleviates chilling injury in cold-stored ‘Huangguan’ pear |
| title_short | Salicylic acid alleviates chilling injury in cold-stored ‘Huangguan’ pear |
| title_sort | salicylic acid alleviates chilling injury in cold stored huangguan pear |
| url | https://ojs.openagrar.de/index.php/JABFQ/article/view/13374 |
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