Lurie Susan
Department of Postharvest Science, Volcani Center, Agricultural Research Organization, Rishon LeZion, Israel.
Front Plant Sci. 2022 Oct 4;13:958312. doi: 10.3389/fpls.2022.958312. eCollection 2022.
Peaches and nectarines are temperate climate stone fruits, which should be stored at 0°C to prevent the ripening of these climacteric fruits. However, if stored for too long or if stored at a higher temperature (4 or 5°C), they develop chilling injury. Chilling injury damage includes (1) dry, mealy, wooly (lack of juice) fruits, (2) hard-textured fruits with no juice (leatheriness), (3) flesh browning, and (4) flesh bleeding or internal reddening. There are genetic components to these disorders in that early season fruits are generally more resistant than late season fruits, and white-fleshed fruits are more susceptible to internal browning than yellow-fleshed fruits. A recent review covered the recent research in genomic and transcriptomic studies, and this review examines findings from proteomic and metabolomics studies. Proteomic studies found that the ethylene synthesis proteins are decreased in cold compromised fruits, and this affects the processes initiated by ethylene including cell wall and volatile changes. Enzymes in metabolic pathways were both higher and lower in abundance in CI fruits, an indication of an imbalance in energy production. Stress proteins increased in both fruits with or without CI, but were higher in damaged fruits. Metabolomics showed the role of levels of sugars, sucrose, raffinose, galactinol, and glucose-6-phosphate in protection against chilling injury, along with other membrane stabilizers such as polyamines. Amino acid changes were inconsistent among the studies. Lipid species changes during storage could be correlated with sensitivity or resistance to CI, but more studies are needed.
桃子和油桃是温带气候的核果，应储存在0°C以防止这些跃变型果实成熟。然而，如果储存时间过长或在较高温度（4或5°C）下储存，它们会发生冷害。冷害损伤包括：（1）果实干缩、粉质、质地粗糙（缺乏汁液）；（2）质地坚硬、无汁（革质化）的果实；（3）果肉褐变；（4）果肉渗血或内部变红。这些病害存在遗传因素，即早熟品种的果实通常比晚熟品种更耐冷，白肉果实比黄肉果实更容易发生内部褐变。最近的一篇综述涵盖了基因组和转录组学研究的最新进展，而本综述则考察了蛋白质组学和代谢组学研究的结果。蛋白质组学研究发现，冷害果实中乙烯合成蛋白减少，这影响了由乙烯引发的过程，包括细胞壁和挥发性物质的变化。代谢途径中的酶在冷害果实中的丰度有高有低，这表明能量产生失衡。应激蛋白在有或没有冷害的果实中均增加，但在受损果实中更高。代谢组学表明，糖、蔗糖、棉子糖、半乳糖醇和6-磷酸葡萄糖的水平在抵御冷害中发挥作用，以及其他膜稳定剂如多胺。氨基酸变化在各项研究中并不一致。储存期间脂质种类的变化可能与对冷害的敏感性或抗性相关，但还需要更多研究。
