Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 185, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.postharvbio.2021.111777
Keywords
Tomato; Chilling injury; UV-B; SlUVR8; Antioxidant enzyme; Reactive oxygen species
Categories
Funding
- Scientific Research Fund of Hangzhou Normal University [2011QDL20]
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UV-B pre-irradiation significantly reduced H2O2 and O-2(center dot-) levels in tomatoes, reducing membrane damage and chilling injury. The expression and activity of antioxidant enzymes (SOD and CAT) were markedly increased in UV-B-pre-irradiated tomatoes and correlated with reductions in oxidative stress and chilling injury, indicating that UV-B pre-irradiation may exert its effects by activating antioxidant enzymes.
The impact of ultraviolet-B (UV-B) treatment on oxidative stress, cold damage, and antioxidant enzymes and the role of the UV-B photoreceptor SlUVR8 in tomatoes during cold storage were investigated. Mature-green tomato fruit were irradiated with 1, 10, or 100 mu mol m(-2) s(-1) UV-B for 1, 3, or 6 h respectively before cold-storage. The chilling injury index (CI), H2O2, O-2(center dot-), ion leakage, and malondialdehyde (MDA) content in tomatoes stored at 2. increased during storage, while irradiation with 10 mu mol m(-2) s(-1) UV-B for 3 h before storage significantly reduced H2O2 and O-2(center dot-), membrane damage and chilling injury. Expression of CuZuSOD, FeSOD and CAT1 and the activities of their encoded enzymes superoxide dismutase (SOD) and catalase (CAT) were markedly raised in UV-B-pre-irradiated tomatoes and correlated significantly with the reductions in H2O2, O-2(center dot-), ion leakage, MDA, and CI, which suggested that UV-B pre-irradiation might exert its effects by activating the antioxidant enzymes. Silencing SlUVR8 dramatically counteracted the UV-B-mediated effects on enzyme expression while the contents of H2O2, O-2(center dot-), ion leakage, MDA, together with the CI in SlUVR8-silenced tomatoes were significantly higher. The data showed that silencing of SlUVR8 not only suppressed UV-B-activated SOD and CAT expression, but also prevented UV-B-alleviated oxidative stress and chilling injury. The findings indicated that SlUVR8 was required for UV-B-induced cold tolerance in tomato fruit and demonstrated that UV-B irradiation before cold storage activated SOD and CAT in an SlUVR8-dependent manner.
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