期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 59, 期 2, 页码 577-583出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf103957k
关键词
Autumn olive; fruit quality; ripening; proteomics; up-accumulated protein
资金
- National Natural Science Foundation of China [31071775]
- Science and Technology Department of Zhejiang Province [2008C24006]
- Zhejiang Normal University
Fruit ripening is a complex phenomenon that makes berries attractive and also determines their nutritional value. Autumn olive (Elaeagnus umbellate Thunb.) fruit is a rich source of many human health-related nutrients. The changes in pericarp color are initiated at early developmental stages, coinciding with the fast increase in fruit size. Fruit quality traits with special emphasis on soluble sugars, organic acids, lycopene, and total protein contents were assayed during the fruit ripening. In the fully ripe fruit, glucose and fructose were the principal sugars, malic acid was the most abundant organic acid, and lycopene concentration was extremely high. A proteomic analysis was used to identify up-accumulated proteins induced by the ripening. Among 63 up-accumulated protein spots, 43 were successfully identified by MALDI-TOF/TOF-MS. All 43 proteins were novel for autumn olive, and 8 were first reported in the fruit. Twenty-one proteins of known function were involved in sugar metabolism, citric acid cycle, isoprenoid metabolism, fatty acid synthesis, and protein hydrolysis. The possible roles of these 21 accumulated proteins in autumn olive fruit quality are discussed.
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