Chen Cong, Qi Sumin, Zhang Susu, Hu Ruize, Li Lu, Zhou Xinyue, Wang Nan, Chen Xuesen, Zhang Zongying
College of Horticultural Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
Shandong Institute of Pomology, Tai'an 271000, China.
Int J Mol Sci. 2025 Mar 22;26(7):2900. doi: 10.3390/ijms26072900.
'Shannongsu' pear is a new high-quality cultivar. To ascertain the storage characteristics of 'Shannongsu' pears at low temperatures (0 ± 0.5 °C), the following parameters were determined: fruit firmness, ethylene, aromatic compounds, sugar content, acidity, ascorbic acid, and the expression levels of ethylene-related genes and texture-softening genes. The firmness of 'Shannongsu' pears changed less than that of the control, decreasing by only 18.8% after 170 days of storage. Low temperatures suppressed the expression of key genes associated with and . Moreover, the expression of key genes related to fruit softening (, , , and ) was suppressed during storage at low temperatures and remained at low levels. Therefore, the low levels of ethylene biosynthesis and the expression of key genes involved in fruit softening might play a major role in the excellent storage characteristics of the 'Shannongsu' cultivar. After 170 days of storage, 'Shannongsu' pears did not show significant changes in key quality dimensions such as firmness, sugar, acid, sugar-acid ratio, and ascorbic acid content. Therefore, low temperatures could help maintain the freshness, flavor, and nutritional quality of the 'Shannongsu' pear. Our findings reveal for the first time the low-temperature storage characteristics of 'Shannongsu' pears, providing a new scientific theoretical basis for pear production and marketing.
“山农酥”梨是一个新的优质品种。为确定“山农酥”梨在低温（0±0.5℃）下的贮藏特性，测定了以下参数：果实硬度、乙烯、芳香化合物、糖含量、酸度、抗坏血酸以及乙烯相关基因和质地软化基因的表达水平。“山农酥”梨的硬度变化小于对照，贮藏170天后仅下降了18.8%。低温抑制了与[此处原文缺失相关基因名称]和[此处原文缺失相关基因名称]相关的关键基因的表达。此外，与果实软化相关的关键基因（[此处原文缺失相关基因名称]、[此处原文缺失相关基因名称]、[此处原文缺失相关基因名称]和[此处原文缺失相关基因名称]）在低温贮藏期间表达受到抑制并维持在低水平。因此，乙烯生物合成水平低以及参与果实软化的关键基因的表达可能在“山农酥”品种优异的贮藏特性中起主要作用。贮藏170天后，“山农酥”梨在硬度、糖、酸、糖酸比和抗坏血酸含量等关键品质指标上没有显著变化。因此，低温有助于保持“山农酥”梨的新鲜度、风味和营养品质。我们的研究结果首次揭示了“山农酥”梨的低温贮藏特性，为梨的生产和销售提供了新的科学理论依据。
