Low temperature delays degreening of apple fruit by inhibiting pheophorbide a oxygenase (PAO) pathway and chlorophyll oxidation during ripening
Corresponding Author
Jingyi Lv
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Correspondence
Jingyi Lv and Jianrong Li, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, PR China.
Email: [email protected] and [email protected]
Contribution: Funding acquisition, Writing - review & editing
Search for more papers by this authorSiyang Ding
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Contribution: Investigation
Search for more papers by this authorLiang Zhang
Inspection and Testing Certification Center, Jinzhou, PR China
Contribution: Formal analysis
Search for more papers by this authorDongle Xu
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Contribution: Resources
Search for more papers by this authorYingzhi Zhang
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Contribution: Data curation
Search for more papers by this authorMingyu Sun
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Contribution: Visualization
Search for more papers by this authorYonghong Ge
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Contribution: Project administration
Search for more papers by this authorCorresponding Author
Jianrong Li
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Correspondence
Jingyi Lv and Jianrong Li, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, PR China.
Email: [email protected] and [email protected]
Contribution: Supervision
Search for more papers by this authorCorresponding Author
Jingyi Lv
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Correspondence
Jingyi Lv and Jianrong Li, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, PR China.
Email: [email protected] and [email protected]
Contribution: Funding acquisition, Writing - review & editing
Search for more papers by this authorSiyang Ding
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Contribution: Investigation
Search for more papers by this authorLiang Zhang
Inspection and Testing Certification Center, Jinzhou, PR China
Contribution: Formal analysis
Search for more papers by this authorDongle Xu
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Contribution: Resources
Search for more papers by this authorYingzhi Zhang
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Contribution: Data curation
Search for more papers by this authorMingyu Sun
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Contribution: Visualization
Search for more papers by this authorYonghong Ge
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Contribution: Project administration
Search for more papers by this authorCorresponding Author
Jianrong Li
College of Food Science and Technology, Bohai University, Jinzhou, PR China
Correspondence
Jingyi Lv and Jianrong Li, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, PR China.
Email: [email protected] and [email protected]
Contribution: Supervision
Search for more papers by this authorJingyi Lv and Siyang Ding contributed equally to this study.
Abstract
The effects of low temperature (LT) on chlorophyll (Chl) degradation in peel of apple fruit during ripening were investigated. Apples collected at commercial maturity were stored at 4 ± 0.5°C. Our data indicated that LT treatment reduced respiration rate and ethylene production and slowed down softening of apple fruit during ripening. The LT treatment delayed increase in L*, a*, and b* values and decrease in Chl content compared with controls. The LT treatment reduced hydrogen peroxide (H2O2) and malondialdehyde (MDA) contents and decelerated superoxide anion (O2·−) production rate in chloroplast of peel compared with controls during ripening. The LT treatment differentially reduced activities of pheophytin pheophorbide hydrolase (PPH), Mg-dechelatase (MDcase), chlorophyll-degrading peroxidase (Chl-POX), and Chl oxidase, while enhanced SOD activity in chloroplast of peel during ripening. Expression levels of MdHCARa, MdNYC1, MdNYC3, MdNYE1, MdRCCR2, MdPPH1, MdPAO6, MdPAO8, and MdNOL2 in peel were differentially reduced by LT treatment during ripening. Our results indicated that LT treatment might delay Chl degradation through inhibiting PAO pathway and Chl oxidation during ripening of apple fruit.
Practical applications
The LT is a common practice used to extend storage life of apple fruit. Degreening caused by Chl degradation is an integral part of fruit ripening, and elucidating its mechanism is an important subject for fruit quality maintenance. Our data indicated that LT delayed degreening of apple fruit by inhibiting PAO pathway and Chl oxidation during ripening. These results will provide useful information for clarifying molecular mechanisms of LT in regulation of degreening and also for quality maintenance of apple fruit.
CONFLICT OF INTEREST
The authors declare no competing financial interest.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Supporting Information
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| jfbc14173-sup-0001-FigureS1.tifTIFF image, 85.9 KB |
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| jfbc14173-sup-0002-FigureS2.tifTIFF image, 1.1 MB |
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| jfbc14173-sup-0003-TableS1.docWord document, 39 KB |
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| jfbc14173-sup-0004-TableS2.docxWord 2007 document , 13.6 KB |
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| jfbc14173-sup-0005-Legends.docxWord 2007 document , 12.2 KB |
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