期刊
POSTHARVEST BIOLOGY AND TECHNOLOGY
卷 142, 期 -, 页码 1-9出版社
ELSEVIER
DOI: 10.1016/j.postharvbio.2018.04.002
关键词
Sweetpotato; Chilling injury; Low-temperature conditioning; Sweetening; Antioxidant enzymes; CBF
资金
- Zhejiang Provincial Natural Science Foundation of China [Y14C200052]
- Zhejiang Provincial Public Welfare Technology Application Research Project [2016C32090]
- Earmarked Fund for China Agriculture Research System [CARS-10-B-19]
Sweetpotato tuberous roots (Ipomoea batatas (L.) Lam) are prone to chilling injury (CI) when stored at low temperature. Here, tuberous roots were subjected to low-temperature conditioning (LTC) at 10 degrees C for 5 d before exposure to chilling stress under cold storage at 4 degrees C for 28 d. After investigation of antioxidant and sugar metabolic responses to chilling stress, the results indicated that LTC treatment can enhance sweetness while effectively reducing CI observed in roots stored at 4 degrees C for 28 d. Moreover, LTC triggered increased sucrose levels, transcription of enzyme genes, and increased superoxide dismutase, catalase, and ascorbate peroxidase activities, while preventing increases in malondialdehyde content, relative leakage, and production of reactive oxygen species during cold storage. Furthermore, LTC may trigger beta-amylase gene transcription via C-repeat binding factor (CBF) pathway induction. Therefore, LTC combined with cold storage can induce fast sweetening in tuberous roots while preventing chilling injury.
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