Proteomic analysis of postharvest peach fruit subjected to chilling stress or non-chilling stress temperatures during storage

2015 ◽  
Vol 197 ◽  
pp. 72-89 ◽  
Author(s):  
Fang Yu ◽  
Xingfeng Shao ◽  
Lina Yu ◽  
Feng Xu ◽  
Hongfei Wang
Keyword(s):  
Proteomic Analysis ◽  
Chilling Stress ◽  
Peach Fruit

Proteomic analysis of changes in mitochondrial protein expression during peach fruit ripening and senescence

2016 ◽  
Vol 147 ◽  
pp. 197-211 ◽  
Author(s):  
Xiaoqin Wu ◽  
Li Jiang ◽  
Mingliang Yu ◽  
Xiujuan An ◽  
Ruijuan Ma ◽  
...  
Keyword(s):  
Protein Expression ◽  
Fruit Ripening ◽  
Proteomic Analysis ◽  
Mitochondrial Protein ◽  
Peach Fruit

scholarly journals Proteomic analysis of peach fruit mesocarp softening and chilling injury using difference gel electrophoresis (DIGE)

BMC Genomics ◽  
2010 ◽  
Vol 11 (1) ◽  
pp. 43 ◽  
Author(s):  
Ricardo Nilo ◽  
Carlos Saffie ◽  
Kathryn Lilley ◽  
Ricardo Baeza-Yates ◽  
Verónica Cambiazo ◽  
...  
Keyword(s):  
Proteomic Analysis ◽  
Gel Electrophoresis ◽  
Chilling Injury ◽  
Peach Fruit ◽  
Difference Gel Electrophoresis

scholarly journals Differences in Sucrose Metabolism in Peach Fruit Stored at Chilling Stress versus Nonchilling Stress Temperatures

HortScience ◽  
2015 ◽  
Vol 50 (10) ◽  
pp. 1542-1548 ◽  
Author(s):  
Fang Yu ◽  
Zhiming Ni ◽  
Xingfeng Shao ◽  
Lina Yu ◽  
Hongxing Liu ◽  
...  
Keyword(s):  
Gene Expression ◽  
Sucrose Concentration ◽  
Chilling Stress ◽  
Chilling Injury ◽  
Sucrose Metabolism ◽  
Peach Fruit ◽  
Expression Levels ◽  
Cleavage Activity ◽  
Gene Expression Levels ◽  
Sucrose Cleavage

To explore differences in sucrose metabolism between peach fruit subjected to chilling stress (5 °C) and nonchilling stress (10 °C), sucrose concentration as well as the activities and gene expression levels for enzymes associated with sucrose metabolism were compared. Fruits stored at 5 °C accumulated higher concentrations of H2O2 and developed severe chilling injury (CI) compared with fruit kept at 10 °C. Activities and gene expression levels for enzymes related to sucrose metabolism, such as acid invertase (AI), neutral invertase (NI), sucrose synthase (SS), and sucrose phosphate synthase (SPS) were higher in fruit stored at 5 °C than at 10 °C throughout or late in storage. A sharp increase in net sucrose cleavage activity dramatically decreased sucrose concentration and increased reducing sugars at 5 °C. The sucrose concentration at 10 °C increased over the first 21 days and then declined slightly, and was higher than in fruit at 5 °C throughout storage. The increase in net sucrose cleavage activity at 5 °C is contrary to the expectation that biochemical reactions ordinarily proceed more rapidly with increasing temperature. We conclude that chilling stress stimulates the activities and transcription levels of enzymes involved in sucrose metabolism, resulting in increased sucrose cleavage.

Effect of methyl jasmonate on energy metabolism in peach fruit during chilling stress

2012 ◽  
Vol 93 (8) ◽  
pp. 1827-1832 ◽  
Author(s):  
Peng Jin ◽  
Hong Zhu ◽  
Jing Wang ◽  
Jingjing Chen ◽  
Xiaoli Wang ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Methyl Jasmonate ◽  
Chilling Stress ◽  
Peach Fruit

Proteomic analysis of peach fruit during ripening upon post-harvest heat combined with 1-MCP treatment

2014 ◽  
Vol 98 ◽  
pp. 31-43 ◽  
Author(s):  
Li Jiang ◽  
Li Zhang ◽  
Yun Shi ◽  
Zhaoxin Lu ◽  
Zhifang Yu
Keyword(s):  
Proteomic Analysis ◽  
Peach Fruit ◽  
Post Harvest

scholarly journals Proteomic analysis upon peach fruit infection with Monilinia fructicola and M. laxa identify responses contributing to brown rot resistance

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Antonios Papavasileiou ◽  
Georgia Tanou ◽  
Anastasios Samaras ◽  
Martina Samiotaki ◽  
Athanassios Molassiotis ◽  
...  
Keyword(s):  
Proteomic Analysis ◽  
Brown Rot ◽  
Monilinia Fructicola ◽  
Peach Fruit
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