Combined Salicyclic Acid and Ultrasound Treatments for Reducing the Chilling Injury on Peach Fruit

2012 ◽  
Vol 60 (5) ◽  
pp. 1209-1212 ◽  
Author(s):  
Zhenfeng Yang ◽  
Shifeng Cao ◽  
Yonghua Zheng ◽  
Yueming Jiang
Keyword(s):  
Chilling Injury ◽  
Peach Fruit ◽  
Salicyclic Acid

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.

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.

Cell Wall Physicochemical Properties as Indicators of Peach Quality During Fruit Ripening after Cold Storage

2008 ◽  
Vol 14 (4) ◽  
pp. 385-391 ◽  
Author(s):  
G.A. Manganaris ◽  
M. Vasilakakis ◽  
I. Mignani ◽  
A. Manganaris
Keyword(s):  
Cell Wall ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Cold Storage ◽  
Fruit Ripening ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Eating Quality ◽  
Peach Fruit ◽  
Cell Rupture

A comparative study between melting flesh peach fruit (Prunus persica L. Batsch cvs. Royal Glory and Morettini No 2) with contrasting tissue firmness during their on-tree ripening was conducted. Such fruit were cold stored (0 °C) for 4 and 6 weeks, and subsequently transferred at 25 °C (shelf life) for up to 5 days and evaluated for quality attributes and cell wall physicochemical properties. Data were partly unexpected, since fruit of the soft cultivar (Morettini No 2) were characterized by lower exo- and endo-PG activity, lower amounts of ethylene evolution, as well as higher amounts of endogenous calcium bound in the cell wall compared to fruit of the firmer cultivar (Royal Glory). These differences may be attributed to the incidence of chilling injury symptoms, evident as loss of juiciness in Morettini No 2 fruit, while Royal Glory fruit were characterized by acceptable appearance and eating quality even after 6 weeks cold storage plus 5 days shelf life, as the fruit softened gradually without cell rupture. Overall results showed that no direct relationship between cell wall physicochemical properties and sensory attributes can be established, indicating the complexity of peach fruit ripening. Since fruit of both cultivars presented similar tissue firmness after 5 days shelf life an attempt to distinguish normal peach fruit softening from cell rupture-chilling injury also has been made in the current study.

The metabolism of soluble carbohydrates related to chilling injury in peach fruit exposed to cold stress

2013 ◽  
Vol 86 ◽  
pp. 53-61 ◽  
Author(s):  
Ke Wang ◽  
Xingfeng Shao ◽  
Yifu Gong ◽  
Yong Zhu ◽  
Hongfei Wang ◽  
...  
Keyword(s):  
Cold Stress ◽  
Chilling Injury ◽  
Soluble Carbohydrates ◽  
Peach Fruit

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
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