脯氨酸
糖
褐变
多胺
丙二醛
化学
精胺
生物化学
采后
脱落酸
分解代谢
园艺
氨基酸
生物
酶
氧化应激
基因
作者
Yu Liu,Yuanyuan Hou,Binghan Yi,Yaqin Zhao,Yinqiu Bao,Zhengguo Wu,Yonghua Zheng,Peng Jin
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-10-12
卷期号:436: 137729-137729
被引量:16
标识
DOI:10.1016/j.foodchem.2023.137729
摘要
Postharvest loquat fruit is susceptible to chilling injury (CI) under cold stress. In this study, the effects of phytosulfokine α (PSKα) on sugar, proline, polyamine and γ-aminobutyric acid (GABA) metabolisms in loquat fruit during cold storage were investigated. The results showed that PSKα treatment significantly increased PSKα content along with up-regulating EjPSK3 and EjPSK6 expressions, and inhibited the increases of internal browning index, electrolyte leakage and malondialdehyde (MDA) content of loquat fruit. Besides, PSKα treatment maintained higher reducing sugar, proline, polyamines, and GABA contents in loquat fruit via activating biosynthesis pathway and suppressing catabolism pathway. More importantly, the results of correlation analysis indicated that PSKα content displayed positive correlations with reducing sugar, proline, polyamines and GABA contents. These findings suggested that the improved chilling tolerance in PSKα-treated loquat fruit was due to enhancing reducing sugar, proline, polyamines, and GABA contents, which might be modulated by endogenous PSKα signaling.
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