| γ-氨基丁酸对低温胁迫下桃果实蔗糖代谢的影响 |
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| 引用本文： | 方筱琴,徐利伟,朱婷婷,柴吉钏,余凡,施丽愉,陈伟,杨震峰.γ-氨基丁酸对低温胁迫下桃果实蔗糖代谢的影响[J].核农学报,2020,34(7):1470-1479. |
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| 作者姓名： | 方筱琴 徐利伟 朱婷婷 柴吉钏 余凡 施丽愉 陈伟 杨震峰 |
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| 作者单位： | 浙江万里学院生物与环境学院,浙江 宁波 315100 |
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| 基金项目： | 宁波市自然科学基金;宁波市农业攻关项目;浙江省“生物工程”一流学科学生创新计划项目 |
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| 摘 要： | 为探讨γ-氨基丁酸(GABA)对低温胁迫下桃果实蔗糖代谢的影响,以湖景蜜露品种水蜜桃为试验试材,采用5 mmol·L-1外源GABA和100 μmol·L-1 GABA-T抑制剂(VGB)处理桃果实,比较分析水蜜桃出汁率、GABA含量、可溶性糖含量、蔗糖代谢中间产物以及蔗糖代谢相关酶基因的变化。结果表明,外源GABA处理和GABA复合VGB处理通过提高桃果实贮藏后期内源GABA含量和蔗糖含量,从而有效抑制桃果实在低温贮藏期间冷害的发生。此外,外源GABA处理抑制了贮藏后期蔗糖降解相关酶基因PpSUS5的表达,减缓了桃果实中蔗糖含量的降低速率,从而提高了果实抗冷害的能力。外源GABA复合VGB处理增强了贮藏后期蔗糖合成相关酶基因PpSPS1、PpSPP1和PpSUS3的表达,从而维持桃果实较高的蔗糖含量,抑制果实冷害发生。本研究结果为桃果实采后贮藏保鲜提供了理论依据。
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| 关 键 词： | γ -氨基丁酸 冷害 桃果实 蔗糖代谢 |
| 收稿时间： | 2019-03-08 |
Effects of γ-Aminobutyric Acid on Sucrose Metabolism of Peach Fruit Under Stress of Low Temperature |
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| FANG Xiaoqin,XU Liwei,ZHU Tingting,CHAI Jichuan,YU Fan,SHI Liyu,CHEN Wei,YANG Zhenfeng.Effects of γ-Aminobutyric Acid on Sucrose Metabolism of Peach Fruit Under Stress of Low Temperature[J].Acta Agriculturae Nucleatae Sinica,2020,34(7):1470-1479. |
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| Authors: | FANG Xiaoqin XU Liwei ZHU Tingting CHAI Jichuan YU Fan SHI Liyu CHEN Wei YANG Zhenfeng |
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| Institution: | College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100 |
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| Abstract: | In order to investigate the effects of γ-aminobutyric acid (GABA) on sucrose metabolism of peach fruit under low temperature storage the Hujingmilu peach fruit were treated with 5 mmol·L-1 exogenous GABA and 100 μmol·L-1 GABA-T inhibitor (VGB). The juice yield, GABA content, soluble sugar content, sucrose metabolism intermediates and sucrose metabolism related enzyme genes were analyzed. The results showed that exogenous GABA treatment and GABA combined VGB treatment could effectively inhibit chilling injury of peach fruit during cold storage by increasing the contents of endogenous GABA and sucrose. Exogenous GABA treatment also inhibited the expression of PpSUS5, a sucrose-degrading enzyme gene, and slowed down the reduction of sucrose in peach fruit, thus improving the resistance ability of fruit to cold damage. In addition, exogenous GABA combined VGB treatment enhanced the expression of sucrose synthase-related genes PpSPS1, PpSPP1 and PpSUS3, maintained the high levels of sucrose contents and inhibited the occurrence of chilling injury. The results provided theoretical basis for postharvest storage and preservation of peach fruit. |
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| Keywords: | γ-aminobutyric acid chilling injury peach fruit sucrose metabolism |
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