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Acta Horticulturae Sinica ›› 2023, Vol. 50 ›› Issue (6): 1305-1317.doi: 10.16420/j.issn.0513-353x.2022-0427

• Cultivation Physiology & Biochemistry • Previous Articles     Next Articles

The Relationship Between Membrane Lipid Metabolism and Chilling Injury of Postharvest Peach Fruit Induced by Low Temperature

ZHOU Cheng1, FANG Yi1, ZHOU Jinyang1, HUANG Qihao1, PAN Yongjian1, SHI Qianqian1, NI Huixian1, YANG Zhenfeng1, SONG Chunbo1,2,*()   

  1. 1College of Biological and Environmental Sciences,Zhejiang Wanli University,Ningbo,Zhejiang 315100,China
    2College of Food Science and Engineering,Ocean University of China,Qingdao,Shandong 266100,China
  • Received:2022-05-11 Revised:2022-10-12 Online:2023-06-25 Published:2023-06-27
  • Contact: * (E-mail:songcb1990325@163.com

Abstract:

Based on membrane lipid metabolomics,the study aimed to reveal the relationship between membrane lipid metabolism and chilling injury(CI)of postharvest peach fruit induced by low temperature. Compared with 4 ℃,8 ℃ delayed the increase of the genes expression level of phospholipids degradation,phosphatidic acid(PA)biosynthesis and fatty acid desaturase in peach fruit,thereby reducing the process of PA accumulation and fatty acid desaturation,maintaining the high level of phosphatidylcholine(PC),phosphatidylethanolamine(PE)components and fatty acid unsaturation,ultimately delayed the occurrence of CI in peach fruit. In addition,8 ℃ induced a significant increase in the number of differential lipid metabolites in peach fruit,and maintained a higher level of diglyceride(DAG)and a lower level of triglyceride(TAG)components in the late storage period,which might be the result of the normal post-ripening softening process and CI of postharvest peach fruit induced by 8 ℃. Taken together,the dynamic changes of membrane lipid metabolism induced by 8 ℃ were beneficial to the delay of CI during postharvest peach fruit softening.

Key words: peach, fruit, postharvest, low temperature, membrane lipid metabolomics, chilling injury

CLC Number: