期刊
FOOD CHEMISTRY
卷 219, 期 -, 页码 76-84出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.09.123
关键词
Mango Chilling injury; Low-temperature conditioning; Transcription factors; C-repeat/dehydration-responsive element; binding factors
资金
- Natural Science Foundation of Hainan Province, China [20153042]
- Opening Project Fund of Key Laboratory of Rubber Biology and Genetic Resource Utilization, Ministry of Agriculture of the People's Republic of China [RRI-KLOF201507]
- Fundamental Research Funds for Environment and Plant Protection Institute, CATAS, China [2014hzs1J004]
- Special Fund for Agro-scientific Research in the Public Interest, China [201203092-2]
In this study, mango fruit were pre-treated with low-temperature conditioning (LTC) at 12 degrees C for 24 h, followed by refrigeration at 5 degrees C for 25 days before removal to ambient temperature (25 degrees C) to investigate the effects and possible mechanisms of LTC on chilling injury (CI). The results showed that LTC effectively suppressed the development of CI in mango fruit, accelerated softening, and increased the soluble solids and proline content. Furthermore, LTC reduced electrolyte leakage, and levels of malondialdehyde, and H2O2, maintaining membrane integrity. To reveal the molecular regulation of LTC on chilling tolerance in mango fruit, a C-repeat/dehydration-responsive element binding factor (CBF) gene, MiCBF1, was identified and its expression in response to LTC was examined using RT-qPCR. LTC resulted in a higher MiCBF1 expression. These findings suggest that LTC enhances chilling tolerance in mango fruit by inducing a series of physiological and molecular responses. (C) 2016 Elsevier Ltd. All rights reserved.
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