MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents

Cao, Shifeng; Cai, Yuting; Yang, Ziyi; Zheng, Yonghua

doi:10.1016/j.foodchem.2012.02.035

Cited by 116 publications

(98 citation statements)

References 26 publications

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“…There are some studies examining the changes in proline content in plants in response to low temperatures [5,16,19]. In a study conducted by Rasheed et al [30] on the development of chilling stress tolerance in sugar beet sprouts, it was stated that glycinebetaine and proline pre-application to sprouts protect them from chilling stress by increasing the soluble sugar synthesis and decreasing hydrogen peroxide production.…”

Section: Discussionmentioning

confidence: 99%

“…7). Cao et al [5] reported that proline content in chickpea plant exposed to chilling stress increased compared to the control and decreased in the 7 th day depending on the duration of stress. This decrease which was shown to depend on the period of stress is parallel to the findings we obtained in the stress group which was not subjected to the pre-treatment with ascorbic acid.…”

Section: Discussionmentioning

confidence: 99%

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Effects of ascorbic acid on some physiological changes of pepino (Solanum muricatumAit.) under chilling stress

Sivaci¹,

Kaya²,

Duman³

2014

Acta Biologica Hungarica

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In this study, the changes caused by chilling stress on some physiological parameters of pepino (Solanum muricatum Ait.) plant and the effects of ascorbic acid (100 mM) applied exogenously on these changes were examined. For this purpose, the photosynthetic pigments (chlorophyll a, chlorophyll b, total chlorophylls and carotenoids), ascorbic acid, total phenolic compounds, malondialdehyde and proline contents in leaves of pepino taken on 5 th and 10 th days were determined. As a result of chilling stress, it was found that while the photosynthetic pigments and proline contents decreased in pepino leaves, the ascorbic acid, total phenolic compounds and malondialdehyde contents increased. In plants which were subjected to pre-treatment of ascorbic acid on the 10 th day of stress, ascorbic acid and proline contents increased while a decrease was observed in malondialdehyde content, compared to stress group without pre-treated. This study may be important for explaining resistance induced by treatment of exogenous ascorbic acid in pepino exposed to chilling stress.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effects of ascorbic acid on some physiological changes of pepino (Solanum muricatumAit.) under chilling stress

Sivaci¹,

Kaya²,

Duman³

2014

Acta Biologica Hungarica

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“…in loquat treated with MeJA at 10 µmol l -1 for 24 h, stored at 1 °C [11], mangos treated with MeJA at 100 µmol l -1 for 24 h, stored at 7 °C plus shelf-life at 20 °C [26], pomegranates treated with MeJA and MeSA at 10 and 100 µmol l -1 for 16 h, stored at 2 °C plus shelf-life at 20 °C [12], Qingnai plums treated with SA at 1500 µmol l -1 for 10 min, stored at 1 °C plus shelf-life at 20 °C [24], and tomatoes treated with MeSA at 50 µmol l -1 for 12 h, stored at 2 °C [14]. The mechanisms involved are related to changes in the content of polyamines [14,24,60,34,95] and proline [10,95,96], cell wall modification [11], the energy status [56,60] and changes in the membrane fatty acid composition [16,97].…”

Section: Mechanisms Of Improving Host Resistance Against Pathogensmentioning

confidence: 99%

“…in banana treated with MeJA at 100 µmol l -1 for 30 min, stored at 7 °C [96], in loquat treated with MeJA at 10 µmol l -1 for 24 h, stored at 1 °C [10], and tomatoes treated with MeJA at 50 µmol l -1 for 12 h, stored at 2 °C [95] was also associated with increased content of proline, which is involved in osmotic regulation, preventing cells from dehydration and improving turgor maintenance during storage, supporting the role of PAs.…”

Section: Mechanisms Of Improving Host Resistance Against Pathogensmentioning

confidence: 99%

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Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product's visual, textural and nutritional quality are in high demand at all steps within the supply chain. The postharvest use of signalling molecules, i.e. jasmonates and salicylates seems to have unexplored potential. The focus of this review is on the effects of treatment with jasmonates and salicylates on the fresh produce quality, defined by decay incidence and severity, chilling injury, maintenance of texture, visual quality, taste and aroma, and nutritional content. Postharvest treatments with jasmonates and salicylates have the ability to reduce decay by increasing fruit resistance to diseases and reducing chilling injury in numerous products.These treatments also possess the ability to improve other quality characteristics, i.e. appearance, texture maintenance and nutritional content. Furthermore, they can easily be combined with other treatments, e.g. heat treatment, ultrasound treatment. A good understanding of all the benefits and limitations related to the postharvest use of jasmonates and salicylates is needed, and relevant information has been reviewed in this paper.

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Biochemistry and Molecular Biology in Fruits during Cold Storage

Cainelli

Ruperti

2019

Annual Plant Reviews Online

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Cold storage of fruits is exploited to prolong postharvest life and marketing period by minimising their metabolic activity. However, exposure of fruits to nonfreezing low temperatures for prolonged periods of time may also lead to the development of cold‐inducible physiological disorders termed chilling injuries. Chilling injuries represent an economically relevant problem that may occur in an unpredictable way depending on the sensitivity of the fruits to low temperature. In this article, we consider the main aspects of cold stress signalling and responses taking place in fruits during storage and during the following period of warming at room temperature that often results in the further induction of chilling injury symptoms. A vast amount of research has contributed to the identification of several biochemical and molecular events underlying cold stress responses in fruits. Convincing evidence shows that ethylene plays a pivotal regulatory role, through a complex interplay with other hormones, but early inducing factors remain elusive. Recent studies based on system analyses of cold‐dependent trancriptomic and metabolomic changes have contributed to shed light on some early regulatory events which may contribute to determining the fruits' sensitivity to cold stress. A better understanding of these phenomena is essential to optimise cold storage conditions and for an efficient use of resources to deliver a more sustainable fruit supply chain.

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MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents

Cited by 116 publications

References 26 publications

Effects of ascorbic acid on some physiological changes of pepino (Solanum muricatumAit.) under chilling stress

Effects of ascorbic acid on some physiological changes of pepino (Solanum muricatumAit.) under chilling stress

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Biochemistry and Molecular Biology in Fruits during Cold Storage

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