Methyl Jasmonate Promotes Phospholipid Remodeling and Jasmonic Acid Signaling To Alleviate Chilling Injury in Peach Fruit

2019 ◽  
Vol 67 (35) ◽  
pp. 9958-9966 ◽  
Author(s):  
Mengshuang Chen ◽  
Huimin Guo ◽  
Shuqi Chen ◽  
Tingting Li ◽  
Meiqing Li ◽  
...  
Keyword(s):  
Jasmonic Acid ◽  
Methyl Jasmonate ◽  
Chilling Injury ◽  
Peach Fruit ◽  
Jasmonic Acid Signaling

Jasmonic acid treatment alleviates chilling injury in peach fruit by promoting sugar and ethylene metabolism

2021 ◽  
Vol 338 ◽  
pp. 128005
Author(s):  
Yaoyao Zhao ◽  
Congcong Song ◽  
David A. Brummell ◽  
Shuning Qi ◽  
Qiong Lin ◽  
...  
Keyword(s):  
Jasmonic Acid ◽  
Acid Treatment ◽  
Chilling Injury ◽  
Peach Fruit

Low-temperature conditioning combined with methyl jasmonate treatment reduces chilling injury of peach fruit

2009 ◽  
Vol 89 (10) ◽  
pp. 1690-1696 ◽  
Author(s):  
Peng Jin ◽  
Kaituo Wang ◽  
Haitao Shang ◽  
Junmao Tong ◽  
Yonghua Zheng
Keyword(s):  
Low Temperature ◽  
Methyl Jasmonate ◽  
Chilling Injury ◽  
Peach Fruit ◽  
Methyl Jasmonate Treatment

scholarly journals Relationships between Jasmonates and Chilling Injury in Mangosteens Are Affected by Spermine

HortScience ◽  
2004 ◽  
Vol 39 (6) ◽  
pp. 1346-1348 ◽  
Author(s):  
Satoru Kondo ◽  
Anan Jitratham ◽  
Monrudee Kittikorn ◽  
Sirichai Kanlayanarat
Keyword(s):  
Low Temperature ◽  
Jasmonic Acid ◽  
Methyl Jasmonate ◽  
Acid Derivative ◽  
Low Temperatures ◽  
Untreated Control ◽  
Chilling Injury ◽  
Protective Role ◽  
Garcinia Mangostana ◽  
Exogenous Application

Effects of low temperature and chilling injury (CI) on jasmonic acid (JA) and methyl jasmonate (MeJA) concentrations were investigated in mangosteens (Garcinia mangostana L.). JA concentrations in the skin of fruit stored at 7 °C increased significantly compared with that of those stored at 13 °C, but JA decreased with the occurrence of visible symptoms of CI. Neither an increase in JA nor CI was detected in pulp of fruit stored at 7 °C. JA concentrations in the skin of fruit treated with spermine (Spm) and stored at 7 °C also increased, but at a lesser extent than in untreated fruit. Thus, the response of JA to low temperatures appears to be limited to chill-susceptible parts of the fruit. The decrease of JA and the onset of CI was delayed in fruit treated with Spm kept at 7 °C compared with untreated control fruit. Exogenous application of n-propyl dihydrojasmonate, which is a jasmonic acid derivative, effectively decreased CI. These results suggest that low temperature-induced JA accumulation may play a protective role against CI. The application of jasmonates may increase chill-resistance in fruit.

A combination of hot air and methyl jasmonate vapor treatment alleviates chilling injury of peach fruit

2009 ◽  
Vol 52 (1) ◽  
pp. 24-29 ◽  
Author(s):  
Peng Jin ◽  
Yonghua Zheng ◽  
Shuangshuang Tang ◽  
Huaijin Rui ◽  
Chien Y. Wang
Keyword(s):  
Methyl Jasmonate ◽  
Chilling Injury ◽  
Peach Fruit ◽  
Hot Air ◽  
Vapor Treatment

scholarly journals Transcriptome Analysis of Pre-Storage 1-MCP and High CO2-Treated ‘Madoka’ Peach Fruit Explains the Reduction in Chilling Injury and Improvement of Storage Period by Delaying Ripening

2021 ◽  
Vol 22 (9) ◽  
pp. 4437
Author(s):  
Han Ryul Choi ◽  
Min Jae Jeong ◽  
Min Woo Baek ◽  
Jong Hang Choi ◽  
Hee Cheol Lee ◽  
...  
Keyword(s):  
Cold Storage ◽  
Transcriptome Analysis ◽  
Molecular Mechanisms ◽  
Chilling Injury ◽  
Chemical Properties ◽  
Storage Period ◽  
Differentially Expressed ◽  
Peach Fruit ◽  
High Co2 ◽  
Physico Chemical

Cold storage of peach fruit at low temperatures may induce chilling injury (CI). Pre-storage 1-MCP and high CO2 treatments were reported among the methods to ameliorate CI and reduce softening of peach fruit. However, molecular data indicating the changes associated with pre-storage 1-MCP and high CO2 treatments during cold storage of peach fruit are insufficient. In this study, a comparative analysis of the difference in gene expression and physico-chemical properties of fruit at commercial harvest vs. stored fruit for 12 days at 0 °C (cold-stored (CS), pre-storage 1-MCP+CS, and pre-storage high CO2+CS) were used to evaluate the variation among treatments. Several genes were differentially expressed in 1-MCP+CS- and CO2+CS-treated fruits as compared to CS. Moreover, the physico-chemical and sensory data indicated that 1-MCP+CS and CO2+CS suppressed CI and delayed ripening than the CS, which could lead to a longer storage period. We also identified the list of genes that were expressed commonly and exclusively in the fruit treated by 1-MCP+CS and CO2+CS and compared them to the fruit quality parameters. An attempt was also made to identify and categorize genes related to softening, physiological changes, and other ripening-related changes. Furthermore, the transcript levels of 12 selected representative genes from the differentially expressed genes (DEGs) in the transcriptome analysis were confirmed via quantitative real-time PCR (qRT-PCR). These results add information on the molecular mechanisms of the pre-storage treatments during cold storage of peach fruit. Understanding the genetic response of susceptible cultivars such as ‘Madoka’ to CI-reducing pre-storage treatments would help breeders release CI-resistant cultivars and could help postharvest technologists to develop more CI-reducing technologies.

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