Objectives The work intended to reveal the effect of cold shock(CS)treatment on chiling injury(CI),antioxidant capacity.and membrane fatty acid of peach fruit.Materials and methods Peaches were soaked in ice water(10...Objectives The work intended to reveal the effect of cold shock(CS)treatment on chiling injury(CI),antioxidant capacity.and membrane fatty acid of peach fruit.Materials and methods Peaches were soaked in ice water(10℃)for 10 min and stored at 5℃ for 28 d for determination,except CI,and then stored for 3 dat 20℃,only CI was measured.The electrolyte leakage(EL)was measured by conductivity meter.The activities of antioxidant enzymes(superoxide dismutase,ascorbate peroxidase,catalase,and peroxidase)and key enzymes of membrane lipid metabolism(phospho-lipase D,lipase,and lipoxygenase)as well as reactive oxygen species(ROS,O_(2)^(-)and H_(2)O_(2))were measured with a spectrophotometer.An ELISA kit and gas chromatography were used to determine membrane lipids and membrane fatty acids.The relative gene expression was measured by real-time polymerase chain reaction analysis.Results The results showed that CS treatment effectively delayed CI,suppressed the increase of EL and malondialdehyde content.Meanwhile,CS-treated fruit exhibited lower level of ROS and higher activities of antioxidant enzymes.Furthermore,CS treatment inhibited the activities as well as the relative gene expression of key enzymes in membrane lipid metabolism.CS-treated fruits maintained higher membrane fatty acid unsaturation and lower phosphatidic acid content.Conclusions These results indicated that CS treatment effectively lleviated CI and maintained the integrity of cell membranes by inducing antioxidant-related enzyme activity and maintaining a higher ratio of unsaturated fatty acids to saturated fatty acids.展开更多
基金supported by the National Natural Science Foundation of China (No.31972125)the Fundamental Research Funds for the Central Universities (KYYJ201908),China.
文摘Objectives The work intended to reveal the effect of cold shock(CS)treatment on chiling injury(CI),antioxidant capacity.and membrane fatty acid of peach fruit.Materials and methods Peaches were soaked in ice water(10℃)for 10 min and stored at 5℃ for 28 d for determination,except CI,and then stored for 3 dat 20℃,only CI was measured.The electrolyte leakage(EL)was measured by conductivity meter.The activities of antioxidant enzymes(superoxide dismutase,ascorbate peroxidase,catalase,and peroxidase)and key enzymes of membrane lipid metabolism(phospho-lipase D,lipase,and lipoxygenase)as well as reactive oxygen species(ROS,O_(2)^(-)and H_(2)O_(2))were measured with a spectrophotometer.An ELISA kit and gas chromatography were used to determine membrane lipids and membrane fatty acids.The relative gene expression was measured by real-time polymerase chain reaction analysis.Results The results showed that CS treatment effectively delayed CI,suppressed the increase of EL and malondialdehyde content.Meanwhile,CS-treated fruit exhibited lower level of ROS and higher activities of antioxidant enzymes.Furthermore,CS treatment inhibited the activities as well as the relative gene expression of key enzymes in membrane lipid metabolism.CS-treated fruits maintained higher membrane fatty acid unsaturation and lower phosphatidic acid content.Conclusions These results indicated that CS treatment effectively lleviated CI and maintained the integrity of cell membranes by inducing antioxidant-related enzyme activity and maintaining a higher ratio of unsaturated fatty acids to saturated fatty acids.
