Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
J Sci Food Agric. 2021 Aug 15;101(10):4250-4255. doi: 10.1002/jsfa.11064. Epub 2021 Feb 25.
Salicylic acid (SA) and jasmonic acid (JA) can both enhance resistance of chilling injury (CI) in cold-storage peach fruit, but the regulatory mechanisms involved and whether there is a coordinated regulation between them is unclear. In this study, postharvest peach fruit were treated with an aqueous SA solution for 15 min or an aqueous JA solution for 30 s before storage at 4 °C for 35 days.
SA and JA treatments both delayed and reduced development of internal browning (a symptom of CI) and induced the accumulation of hydrogen peroxide and sucrose. The SA and JA also reduced catalase and peroxidase activities, which are involved in hydrogen peroxide generation. The SA and JA treatments significantly regulated the transcript abundance of genes related to sucrose biosynthesis and degradation consistent with the observed increase in sucrose content.
These results intimate that JA and SA may be involved in coordinating the alleviation of CI via increased accumulation of sucrose. © 2021 Society of Chemical Industry.
水杨酸（SA）和茉莉酸（JA）均可增强冷藏桃果实对冷害（CI）的抗性，但涉及的调节机制以及它们之间是否存在协调调节尚不清楚。本研究中，将采后桃果实用 SA 水溶液处理 15min 或 JA 水溶液处理 30s，然后在 4°C 下贮藏 35 天。
SA 和 JA 处理均延迟并减少了内部褐变（CI 的症状）的发展，并诱导了过氧化氢和蔗糖的积累。SA 和 JA 还降低了过氧化氢生成相关的过氧化氢酶和过氧化物酶的活性。SA 和 JA 处理显著调节了与蔗糖生物合成和降解相关的基因的转录丰度，与观察到的蔗糖含量增加一致。
这些结果表明，JA 和 SA 可能通过增加蔗糖的积累参与协调缓解 CI。 © 2021 英国化学学会。
