Zhang Zhengke, Zhu Qinggang, Hu Meijiao, Gao Zhaoyin, An Feng, Li Min, Jiang Yueming
Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, PR China; College of Food Science and Technology, Hainan University, Haikou 570228, PR China; South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China.
Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, PR China.
Food Chem. 2017 Mar 15;219:76-84. doi: 10.1016/j.foodchem.2016.09.123. Epub 2016 Sep 19.
In this study, mango fruit were pre-treated with low-temperature conditioning (LTC) at 12°C for 24h, followed by refrigeration at 5°C for 25days before removal to ambient temperature (25°C) to investigate the effects and possible mechanisms of LTC on chilling injury (CI). The results showed that LTC effectively suppressed the development of CI in mango fruit, accelerated softening, and increased the soluble solids and proline content. Furthermore, LTC reduced electrolyte leakage, and levels of malondialdehyde, O and HO, maintaining membrane integrity. To reveal the molecular regulation of LTC on chilling tolerance in mango fruit, a C-repeat/dehydration-responsive element binding factor (CBF) gene, MiCBF1, was identified and its expression in response to LTC was examined using RT-qPCR. LTC resulted in a higher MiCBF1 expression. These findings suggest that LTC enhances chilling tolerance in mango fruit by inducing a series of physiological and molecular responses.
在本研究中，芒果果实先在12°C下进行24小时的低温预处理（LTC），然后在5°C下冷藏25天，之后转移至室温（25°C），以研究低温预处理对冷害（CI）的影响及可能机制。结果表明，低温预处理有效抑制了芒果果实冷害的发展，加速了果实软化，并提高了可溶性固形物和脯氨酸含量。此外，低温预处理降低了电解质渗漏以及丙二醛、超氧阴离子和过氧化氢的水平，维持了膜的完整性。为揭示低温预处理对芒果果实耐冷性的分子调控机制，鉴定了一个C-重复/脱水响应元件结合因子（CBF）基因MiCBF1，并采用实时定量PCR检测其在低温预处理下的表达情况。低温预处理导致MiCBF1表达量升高。这些结果表明，低温预处理通过诱导一系列生理和分子反应来增强芒果果实的耐冷性。
