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Calcium Treatment Alleviates Pericarp Browning of 'Nanguo' Pears by Regulating the GABA Shunt After Cold Storage
- Source :
- Frontiers in Plant Science, Frontiers in Plant Science, Vol 11 (2020)
- Publication Year :
- 2020
-
Abstract
- Long-term storage of pear fruit at low temperature can retard senescence but may result in pericarp browning. We previously reported that increasing endogenous γ-aminobutyrate (GABA) content by exogenous GABA treatment can maintain mitochondrial structure integrity, thereby alleviating pericarp browning of ‘Nanguo’ pears after cold storage. Here, we tested the effectiveness of Ca2+ treatment on pericarp browning in relation to GABA biosynthesis. Fruit browning was reduced by treatment with Ca2+ after 180 days of storage. Pericarp Ca2+ and calmodulin content in treated fruit increased, and concomitantly, endogenous GABA content, key GABA synthesis-related enzyme activity, and gene expression were upregulated. Moreover, the mitochondrial structure in the pericarp tissue was found to be well preserved. Thus, Ca2+ treatment effectively reduced pericarp browning of refrigerated ‘Nanguo’ pears owing to improvement in the GABA biosynthesis capacity in the fruit.
- Subjects :
- 0106 biological sciences
Calmodulin
chemistry.chemical_element
Cold storage
Endogeny
Plant Science
‘Nanguo’ pear
lcsh:Plant culture
Calcium
01 natural sciences
03 medical and health sciences
GABA
chilling injury
Gene expression
Browning
lcsh:SB1-1110
Food science
030304 developmental biology
Original Research
0303 health sciences
PEAR
biology
food and beverages
Enzyme assay
Ca2+
chemistry
cold storage
biology.protein
pericarp browning
010606 plant biology & botany
Subjects
Details
- ISSN :
- 1664462X
- Volume :
- 11
- Database :
- OpenAIRE
- Journal :
- Frontiers in plant science
- Accession number :
- edsair.doi.dedup.....aad57c71db8fb8268c6a64566e0851ee