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Short-term hypobaric treatment alleviates chilling injury by regulating membrane fatty acids metabolism in peach fruit

文献类型： 外文期刊

作者： Zhang, Xuedan 1 ; Liu, Tao 2 ; Zhu, Shuhua 3 ; Wang, Dan 1 ; Sun, Shan 1 ; Xin, Li 1 ;

作者机构： 1.Shandong Inst Pomol, Tai An 271000, Shandong, Peoples R China

2.Huangdao Customs Dist PR China, Qingdao, Peoples R China

3.Shandong Agr Univ, Coll Chem & Mat Sci, Tai An, Shandong, Peoples R China

关键词： chilling injury; fatty acids; membrane fluidity; peach fruit; unsaturation

期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：2.72； 五年影响因子：2.543 ）

ISSN： 0145-8884

年卷期：

页码：

收录情况： SCI

摘要： Short-term hypobaric treatment (SHT) on postharvest quality and membrane fatty acids metabolism were studied in peach fruit (Prunus persica [L.] Batsch., cv. Feicheng) during shelf life after cold storage. SHT was effective in alleviating chilling injury (CI) and maintaining postharvest quality. SHT reduced the production of malondialdehyde (MDA) and electrolyte leakage (EL), and increased membrane fluidity. In addition, SHT plays an imperative role in reducing saturated fatty acid (SFA), increasing unsaturated fatty acid (USFA), and keeping a higher unsaturation level in peach fruit. Meanwhile, SHT enhanced the activity of fatty acid synthetase (FAS), upregulated the expression levels of FAD2, FAD3-1, FAD3-2, and FAD7 genes at the early stage of storage, as well as inhibited the activity of lipoxygenase (LOX) and gene expression of LOX1. These results suggested that SHT could increase fatty acids unsaturation by regulating FAS activity, FAD and LOX1 gene expression, thus maintain high membrane stability and alleviate CI. Practical applications CI is an important factor affecting the postharvest quality of peaches in cold storage, and metabolism of membrane fatty acids is one of the main CI response mechanisms. Our previous study has shown that SHT could alleviate CI in peach fruit. Therefore, it is of great significance to investigate the regulation of membrane fatty acids metabolism under SHT. Results from this study suggest that the enhancement of chilling tolerance by SHT in peaches could be explained, at least in part, as being due to enhanced FAS activity, upregulated the expression of FAD gene, and inhibited LOX1 to maintain higher unsaturation level. All in all, we explored the response mechanism of membrane fatty acids metabolism under SHT in peach fruit, and supplied theoretical guidance for application of the technology.

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