PpCaM7 and PpCAMTA5 synergistically mitigate chilling-induced browning by suppressing reactive oxygen species synthesis in peach fruit

被引：0

作者：

Bao, Yinqiu ^{[1
]}

Xie, Bing ^{[1
,2
]}

Hou, Yuanyuan ^{[1
,3
]}

Zhao, Liangyi ^{[1
]}

Hu, Shunqing ^{[1
]}

Zhao, Yaqin ^{[1
]}

Zheng, Yonghua ^{[1
]}

Wang, Ping ^{[2
]}

Jin, Peng ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

[2] Tarim Univ, Coll Food Sci & Engn, Alaer 843300, Peoples R China

[3] Xinjiang Univ, Coll Life Sci & Technol, Urumqi 830046, Peoples R China

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2024年 / 214卷

基金：

中国国家自然科学基金;

关键词：

Peach; CaM; CAMTA; Chilling injury; ROS; TRANSCRIPTION FACTOR; SIGNALING PATHWAYS; COLD; TOLERANCE; FAMILY; PROTEINS; CALCIUM; QUALITY; STORAGE; INJURY;

D O I：

10.1016/j.postharvbio.2024.112978

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

This study investigated the potential regulatory mechanisms influencing chilling injury in peach fruit under various storage temperatures (0 degrees C and 5 degrees C) and calcium treatments (calcium chloride (CaCl 2 ) and trifluoperazine (TFP)). The results showed that 0 degrees C storage and CaCl 2 treatment activated the expression of PpCAMTA5 , while repressed the expression of PpNAC25 , PpPAO , PpRBOHA , PpRBOHC , and PpRBOHD , and reduced hydrogen peroxide (H 2 O 2 ) content. This concerted regulation effectively suppressed chilling-induced browning in peach fruit during cold storage. However, the opposite effects were presented in TFP-treated fruit. Additionally, the interaction between PpCaM7 and PpCAMTA5 inhibited PpNAC25-mediated transcriptional activation of PpPAO , PpRBOHA , PpRBOHC , and PpRBOHD . Thus, these results suggested that the PpCaM7-PpCAMTA5 complex mitigates chilling injury in peach fruit via inhibiting reactive oxygen species (ROS) production.

引用

页数：12