数字农科院2.0

Effect of postharvest cold storage and subsequent shelf-life on fruit quality and endogenous phytohormones in nectarine fruit

文献类型： 外文期刊

作者： Yudong Liu;Xinyue Zhang;Jinlong Wu;Yong Li;Wei Deng;Ke Cao;Zhengguo Li;Lirong Wang

作者机构：

关键词： Cold storage;Fruit quality;Gene expression;Nectarine fruit;Phytohormones

期刊名称： Postharvest Biology and Technology

ISSN： 0925-5214

年卷期： 2024 年 218 卷

页码：

收录情况： SCIE（2024版）

摘要： Cold storage is the main approach to extend the postharvest storage period of nectarines. The objective of this study was to investigate fruit quality (flavor and nutrition) and endogenous phytohormone changes and their related transcriptional changes in nectarine fruit after cold storage and subsequent shelf-life, which was performed metabolome, transcriptome and physiological analysis. Cold storage led to irreversible flavor loss due to the inhibition of aroma biosynthesis genes at low temperature. Sugar and organic acid content was affected, with an increase in glucose, fructose and malic acid, and a decrease in sorbitol and citric acid after cold storage or shelf-life. For fruit nutritional quality, total flavonoids or total carotenoids was not significantly affected by cold storage, whereas shelf-life process enhanced their accumulation. The activities of key enzymes for flavonoid biosynthesis, PAL and C4H, were enhanced during the shelf-life process, resulting in a significant increase in flavonoids and enhanced free radicals scavenging capacity. Meanwhile, shelf-life process increased carotenoids content by improving the expression of carotenoid biosynthesis genes PSY, ZDS and ZISO. Additionally, cold storage significantly increased the IAA content and ethylene production, thereby inducing the up-regulation of related signaling transduction genes. The shelf-life process further increased ethylene production, as well as salicylic acid and jasmonic acid content. This study unravels these crucial physiological and associated transcriptional changes of nectarines after cold storage, and may provide a theoretical foundation for improving fruit quality of peaches after cold storage.

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