Occurrence of chilling injury and regulation of ROP gene expression in Yulu peach fruit during storage
JIN Wei-wei
XU Chang-jie
LI Xian
WANG Ping
ZHANG Bo
SUN Chong-de
CHEN Kun-song
Abstract：In this study, effects of 4 temperature treatments, including 8 ℃, 5℃, 0 ℃ and LTC (stored at 8℃ for 3 d, then transferred to 0 ℃), were studied on the occurrence of chilling injury, changes in fruit quality and expression of ROP gene in the fruit of flesh-melting textured peach cuhivar Yulu during 30 d storage at low temperature and subsequent 2 d sheff life at 20 ℃. Flesh browning was observed under 5 ℃ and 0℃ treatments, and more severe for 5 ℃-treated fruit and failure of nor-mal ripening for 0 ℃-treated fruit. Chilling injury symptoms were not observed on fruits at 8 ℃ during 30 d storage. However, the decay rate was high during the subsequent 2 d shelf life. LTC treated fruits ripened normally during shelf life, and more-over, both chilling injury and fruit decay were greatly inhibited. For all the temperature treatments, both total sugar content and total organic acid content declined during storage, and the decrease in total sugar content was highest for fruits stored at 5 ℃. In combination of EST BLAST and RT-PCR, PpROP gene was identified from peach fruits. Q-PCR analysis revealed that expression was immediately activated at 5℃ and so was the mRNA abundance. The transcript level of PpROP at 5 ℃ was much higher than that at other temperatures and it peaked on the 5th day. The expression of PpROP maintained at a constant low level during LTC storage.
Keywords：Yulu peach cuhivarStored fruit qualityChilling stressROP gene expression
Publication Date：2009-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 608-613 )