【摘 要】
：
Peach fruit is prone to chilling injury(CI)after chronic storage under constant cold(CC).Low temperature conditioning(LTC)can effectively alleviate the incidence of CI symptoms,such as internal browni
【机 构】
：
College of Agriculture & Biotechnology/Zhejiang Provincial Key Laboratory of Horticulture Plant Inte
【出 处】
：
2015 International Conference on Fruit Quality Biology (第二届果
论文部分内容阅读
Peach fruit is prone to chilling injury(CI)after chronic storage under constant cold(CC).Low temperature conditioning(LTC)can effectively alleviate the incidence of CI symptoms,such as internal browning of mesocarp,but the molecular mechanisms are poorly understood.Here we characterized metabolic and transcriptomic changes in "Hujingmilu" peach fruit under LTC(pre-storage at 8 ℃ for 5 days before 0 ℃)and CC programs.Among investigated metabolites,fatty acids were dramatically influenced,with LTCtreated fruit having higher content of both saturated and unsaturated fatty acids.According to transcriptomic data,it was observed that LTC suppressed the decline of fatty acid biosynthesis while enhanced the desaturation,accompanied with a less prominent increase of phospholipid cycling and sphingolipid biosynthesis.Data from co-expression network analysis uncovered high correlation of fatty acids with regulatory modules enriched for processes related to cold defence.As plant hormones ethylene and abscisic acid are known to be involved in cold response,here the expression of key genes involved in their biosynthesis as well as signalling was investigated.It was found that the expression of these genes was significantly affected in coordinated manner.Their interactions with cold and ripening processes were supported by motif analysis in gene set with significant differences over cold period.These results suggest that LTC reduce postharvest Cl of peach fruit via adjusting cold tolerance and ripening processes,particularly fatty acid metabolism,possibly by ethylene and abscisic acid in synergistic manner.
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