MeJA induces chilling tolerance in loquat fruit by regulating proline and 纬-aminobutyric acid contents

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• 作者：Shifeng Cao^a ; ^b ; ¹ ; Yuting Cai^a ; ¹ ; Zhenfeng Yang^c ; Yonghua Zheng^a ; ^{zhengyh@njau.edu.cn}
• 关键词：Loquat fruit ; Methyl jasmonate ; Chilling injury ; Proline ; 纬-Aminobutyric acid
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 August, 2012
• 卷：133
• 期：4
• 页码：1466-1470
• 文件大小：244 K

摘要

Loquat fruit were pretreated with 10 渭mol l^鈭? methyl jasmonate (MeJA) for 24 h at 20 掳C and then stored at 1 掳C for 35 days to investigate the effect of MeJA treatment on chilling injury (CI) and changes in the contents of proline and 纬-aminobutyric acid (GABA). The control fruit exhibited severe flesh leatheriness, a specific CI symptom, after 21 days of storage at 1 掳C, but it was reduced in MeJA-treated fruit. During the development of CI in fruit, proline and GABA accumulated with the storage time, while MeJA treatment enhanced the increases in proline and GABA contents. The MeJA-treated fruit exhibited higher activities of 螖¹-pyrroline-5-carboxylate synthetase (P5CS), ornithine 未-aminotransferase (OAT) and glutamate decarboxylase (GAD), and lower proline dehydrogenase (PDH) activity than control during storage. These results suggest that the reduction in CI in loquat fruit by MeJA may be due to the increased proline and GABA contents.