Ding Yang, Zhao Jinhong, Nie Ying, Fan Bei, Wu Shujuan, Zhang Yu, Sheng Jiping, Shen Lin, Zhao Ruirui, Tang Xuanming
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, People's Republic of China.
School of Agricultural Economics and Rural Development, Renmin University of China , Beijing 100872, People's Republic of China.
J Agric Food Chem. 2016 Nov 2;64(43):8200-8206. doi: 10.1021/acs.jafc.6b02902. Epub 2016 Oct 24.
Effects of salicylic acid (SA) on gibberellin (GA) homeostasis, C-repeat/dehydration-responsive element binding factor (CBF) pathway, and antioxidant enzyme systems linked to chilling- and oxidative-stress tolerance in tomato fruit were investigated. Mature green tomatoes (Solanum lycopersicum L. cv. Moneymaker) were treated with 0, 0.5, and 1 mM SA solution for 15 min before storage at 4 °C for 28 days. In comparison to 0 or 0.5 mM SA, 1 mM SA significantly decreased the chilling injury (CI) index in tomato fruit. In the SA-treated fruit, the upregulation of GA biosynthetic gene (GA3ox1) expression was followed by gibberellic acid (GA) surge and DELLA protein degradation. CBF1 participated in the SA-modulated tolerance and stimulated the expression of GA catabolic gene (GA2ox1). Furthermore, 1 mM SA enhanced activities of antioxidant enzymes and, thus, reduced reactive oxygen species accumulation. Our findings suggest that SA might protect tomato fruit from CI and oxidative damage through regulating GA metabolism, CBF1 gene expression, and antioxidant enzyme activities.
研究了水杨酸（SA）对番茄果实赤霉素（GA）稳态、C-重复/脱水响应元件结合因子（CBF）途径以及与低温和氧化应激耐受性相关的抗氧化酶系统的影响。成熟的绿色番茄（Solanum lycopersicum L. cv. Moneymaker）在4℃下储存28天之前，用0、0.5和1 mM SA溶液处理15分钟。与0或0.5 mM SA相比，1 mM SA显著降低了番茄果实的冷害（CI）指数。在经SA处理的果实中，GA生物合成基因（GA3ox1）表达上调，随后赤霉素（GA）激增和DELLA蛋白降解。CBF1参与了SA调节的耐受性，并刺激了GA分解代谢基因（GA2ox1）的表达。此外，1 mM SA增强了抗氧化酶的活性，从而减少了活性氧的积累。我们的研究结果表明，SA可能通过调节GA代谢、CBF1基因表达和抗氧化酶活性来保护番茄果实免受CI和氧化损伤。
