Cai Han, Yuan Xiaozhuan, Pan Jiaojiao, Li Huan, Wu Ziming, Wang Yun
School of Food and Biological Engineering, Jiangsu University , Zhenjiang 212013, China.
J Agric Food Chem. 2014 Oct 15;62(41):10118-25. doi: 10.1021/jf503495z. Epub 2014 Oct 1.
Salicylic acid (SA) treatment has been widely used to maintain fruit quality during postharvest storage. To elucidate the molecular mechanism related to this treatment, the effect of SA treatment on fruit quality as well as protein expression profiles of grape berries (Vitis labruscana cv. Kyoho) during the subsequent cold storage was evaluated. As expected, SA treatment inhibited postharvest loss and chilling damage by reducing fruit softening and membrane damage and slowing weight loss. A gel-based proteomic approach was designed to screen for differentially expressed proteins in SA-treated and control grape berries. A total of 69 differentially accumulated proteins were successfully identified by matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry, which can be functionally classified into eight categories. Among these proteins, antioxidant enzymes including ascorbate peroxidase, oxidoreductase, and glutathione S-transferase were induced, and the abundances of several defense-related proteins, such as heat shock protein (HSP) and temperature-induced lipocalin, were up-regulated by SA treatment. In addition, proteins involved in carbohydrate catabolism and energy production were also induced by SA treatment. Interpretation of the data for differential accumulation of proteins revealed that the effect of SA on reducing postharvest losses and chilling damage of grape berries during cold storage may be due to activated defense responses and carbohydrate metabolism and higher levels of energy status.
水杨酸（SA）处理已被广泛用于在采后贮藏期间保持果实品质。为了阐明与这种处理相关的分子机制，评估了SA处理对葡萄浆果（巨峰葡萄）在随后冷藏期间果实品质以及蛋白质表达谱的影响。正如预期的那样，SA处理通过减少果实软化和膜损伤以及减缓重量损失，抑制了采后损失和冷害。设计了一种基于凝胶的蛋白质组学方法来筛选SA处理和对照葡萄浆果中差异表达的蛋白质。通过基质辅助激光解吸/电离飞行时间（MALDI-TOF）质谱成功鉴定了总共69种差异积累的蛋白质，它们在功能上可分为八类。在这些蛋白质中，包括抗坏血酸过氧化物酶、氧化还原酶和谷胱甘肽S-转移酶在内的抗氧化酶被诱导，并且几种防御相关蛋白质，如热休克蛋白（HSP）和温度诱导的脂质运载蛋白的丰度通过SA处理而上调。此外，参与碳水化合物分解代谢和能量产生的蛋白质也被SA处理诱导。对蛋白质差异积累数据的解释表明，SA在冷藏期间减少葡萄浆果采后损失和冷害的作用可能归因于激活的防御反应、碳水化合物代谢和更高水平的能量状态。
