期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 99, 期 10, 页码 4816-4824出版社
WILEY
DOI: 10.1002/jsfa.9737
关键词
pear; MeSA; yellowing; chloroplast ultrastructure; chlorophyll degradation enzyme; chlorophyll breakdown gene
资金
- National Natural Science Foundation of China [31660474]
- Scientific Research Start Program of North Minzu University [2014rc82]
- General Scientific Research Program of North Minzu University [2017SKKY02]
BACKGROUND In some cultivars, yellowing resulting from chlorophyll breakdown has a direct and negative effect on food supply and health. The 'Zaosu' pear (Pyrus bretschneideri Rehd.), a commercial Asian pear cultivar in China, rapidly turns yellow when stored at room temperature after harvest. To develop techniques that delay or suppress chlorophyll degradation, the effects of methyl salicylate (MeSA) on yellowing in 'Zaosu' pear fruit during storage were evaluated. RESULTS Compared with the untreated fruit, the application of 0.05 mmol L-1 MeSA delayed the decline of the total chlorophyll, chlorophyll a and chlorophyll b content, and maintained more intact chloroplasts with fewer and smaller plastoglobuli. Methyl salicylate suppressed enzyme activities, including chlorophyllase, chlorophyll-degrading peroxidase, Mg dechelatase, and pheophytinase, and the expression levels of NYC, NOL, CLH, SGR, PPH, PAO and RCCR in treated fruit. CONCLUSION Methyl salicylate could delay chlorophyll breakdown in the fruit. The results also suggested that the conversion from chlorophyll a to pheophorbide a could proceed via two pathways, and that alternative pathways for the breakdown of chlorophyll a exist in 'Zaosu' pears. (c) 2019 Society of Chemical Industry
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