Heat acclimation reduces postharvest loss of table grapes during cold storage – Analysis of possible mechanisms involved through a proteomic approach

Wu, Ziming; Yuan, Xiaozhuan; Li, Huan; Liu, Fei; Wang, Yadan; Li, Jun; Cai, Han; Wang, Yun

doi:10.1016/j.postharvbio.2015.03.012

Cited by 18 publications

(17 citation statements)

References 43 publications

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“…George et al (2015) reported on proteome changes in cv Cabernet Sauvignon grape cells exposed to sudden high-temperature stresses, with more than 2,000 proteins identified and quantified using spectral counting of the entire data set. Wu et al (2015) investigated changes of fruit quality and protein expression profiles of grape berries upon hot water treatment during the subsequent 45 d of cold storage, finding immediate increased expression of proteins associated with carbohydrate and energy metabolism. Liu et al (2014) combined a physiological analysis with iTRAQ-based proteomics of cv Cabernet Sauvignon grape leaves subjected to 43°C stress for 6 h. They proposed that some proteins related to the electron transport chain of photosynthesis, antioxidant enzymes, HSPs, and other stress response proteins, as well as glycolysis, may play key roles in enhancing grapevine adaptation to and recovery capacity from heat stress.…”

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confidence: 99%

Integrating Omics and Alternative Splicing Reveals Insights into Grape Response to High Temperature

et al. 2017

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Heat stress is one of the primary abiotic stresses that limit crop production. Grape (Vitis vinifera) is a cultivated fruit with high economic value throughout the world, with its growth and development often influenced by high temperature. Alternative splicing (AS) is a widespread phenomenon increasing transcriptome and proteome diversity. We conducted high-temperature treatments (35°C, 40°C, and 45°C) on grapevines and assessed transcriptomic (especially AS) and proteomic changes in leaves. We found that nearly 70% of the genes were alternatively spliced under high temperature. Intron retention (IR), exon skipping, and alternative donor/acceptor sites were markedly induced under different high temperatures. Among all differential AS events, IR was the most abundant up-and down-regulated event. Moreover, the occurrence frequency of IR events at 40°C and 45°C was far higher than at 35°C. These results indicated that AS, especially IR, is an important posttranscriptional regulatory event during grape leaf responses to high temperature. Proteomic analysis showed that protein levels of the RNA-binding proteins SR45, SR30, and SR34 and the nuclear ribonucleic protein U1A gradually rose as ambient temperature increased, which revealed a reason why AS events occurred more frequently under high temperature. After integrating transcriptomic and proteomic data, we found that heat shock proteins and some important transcription factors such as MULTIPROTEIN BRIDGING FACTOR1c and HEAT SHOCK TRANSCRIPTION FACTOR A2 were involved mainly in heat tolerance in grape through up-regulating transcriptional (especially modulated by AS) and translational levels. To our knowledge, these results provide the first evidence for grape leaf responses to high temperature at simultaneous transcriptional, posttranscriptional, and translational levels.Heat stress is one of the main abiotic stresses limiting crop production worldwide. Global warming is predicted to be accompanied by more frequent and powerful extreme temperature events (Lobell et al., 2008). Therefore, a better understanding of the response of plants to heat stress is essential for improving their heat tolerance. In general, heat stress is a complex function of intensity (temperature in degrees), duration, and rate of increase in temperature. At very high temperatures, a catastrophic collapse of cellular organization may occur within minutes, which results in severe cellular injury and even cell death (Wahid et al., 2007). At moderately high temperatures, direct injuries include protein denaturation and aggregation and the increased fluidity of membrane lipids. Indirect or slower heat injuries include inactivation of enzymes, inhibition of protein synthesis, protein degradation, and loss of membrane integrity. These injuries eventually lead to a decline of net photosynthetic rate, reduced ion flux, production of toxic compounds and reactive oxygen species, and inhibition of growth. Actually, plants are not passively damaged by heat stress but respond to temperature changes by r...

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confidence: 99%

Integrating Omics and Alternative Splicing Reveals Insights into Grape Response to High Temperature

et al. 2017

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“…A similar study shows that table grape exposure to 25 °C and 95% RH for 24 h shortly after harvest, followed by refrigerated storage, accelerates the loss of fruit pulp firmness, compared to fruit stored in a refrigerated environment shortly after harvest (Wu et al, 2015). In both studies, fruit exposure to high temperature and low RH possibly accelerated the metabolism and increased the activity of enzymes that degrade the cell wall, accelerating fruit softening during storage.…”

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confidence: 66%

“…The exterior of the facility is painted in yellow, and the inside has white ceramic tile on the walls and a gravel dust floor (Vasconcelos, 2015).…”

Section: Methodsmentioning

confidence: 99%

Environmental variables in packing houses and their effects on the quality of grapes

Vasconcelos

Dacanal

Turco

et al. 2018

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe aim of this study was to characterize the thermal environment in the selection and packing areas of a packing house and its effects on the quality of table grapes produced in the São Francisco Valley, Brazil. The thermal environment was monitored during the winter and summer seasons. The highest value of air temperature (Tair) and the lowest relative humidity (RH) observed in the packing house were 35 °C and 40.0%, respectively, obtained during the summer, for 8 h. After observing the thermal environment data of the packing house, simulations were performed to evaluate the effect of the ideal environmental storage conditions and observed thermal conditions on the postharvest quality of "Thompson" grapes. Grapes were harvested and stored directly at the ideal temperature and RH of 0 °C and 90%, respectively, or previously exposed to a temperature of 35 °C and RH of 40% for 8 h, the thermal environment observed in the evaluated packing house, followed by storage at 0 °C and 90% RH. Fruit exposure to high temperature and low RH before the ideal storage conditions resulted in higher loss of berry firmness and weight, along with increased soluble solids and dry matter content of rachis and berry. Based on these results, the environmental conditions observed in the packing house result in berry dehydration, which accelerates the loss of fruit quality during storage.Variáveis ambientais em 'packing houses' e efeitos sobre a qualidade de uvas R E S U M O Objetivou-se caracterizar o ambiente térmico da área de seleção e embalagem de um 'packing house' e seus efeitos sobre a qualidade de uvas de mesa produzidas no Vale do São Francisco. O ambiente térmico foi monitorado durante as estações de inverno e verão. Os maiores valores de temperatura do ar (Tar) e menores de umidade relativa do ar (UR) observados no packing house, foram 35 °C e 40,0%, respectivamente, obtidos durante o verão, por 8 h. Após a observação dos dados do ambiente térmico do packing house, foram feitas simulações para avaliar o efeito de condições ambientais ideais de armazenamento e das condições térmicas observadas sobre a qualidade pós-colheita de uvas 'Thompson' . Neste contexto, uvas foram colhidas e diretamente armazenadas em temperatura e umidade ideais (0 °C e 90%), ou foram expostas previamente a uma temperatura do ar de 35 °C e umidade relativa do ar de 40% por 8 h, simulando o ambiente térmico observado no packing house avaliado, sendo posteriormente armazenada a 0 °C e 90%. A exposição dos frutos ao ambiente observado no packing house resultou em maiores perdas de firmeza e peso de bagas, assim como aumentou os teores de sólidos solúveis e matéria seca do engaço e da baga. De acordo com os resultados obtidos, as condições ambientais observadas no packing house resultam na desidratação das bagas, acelerando a perda de qualidade dos frutos durante o armazenamento.

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“…A previous work has also shown the ability of a heat treatment to promote the accumulation of heat shock proteins in plants, in response to high temperatures (Son et al, 2012, Wu et al, 2015.…”

Section: Researchmentioning

confidence: 98%

“…Recently, a comparative proteomic analysis in hot water treated citrus fruit was performed by Yun et al (2013), revealed that resistance associated proteins were upregulated, but redox metabolism-related proteins were down-regulated by heat treatment. However, there is still a lack of molecular information about heat treatment especially the immediate responses of fruits (Wu et al, 2015).…”

Section: Amentioning

confidence: 99%

Hydrothermal treatment minimizes the effects of refrigeration in okra fruits

et al. 2017

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This study evaluated the involvement of peroxidase and polyphenoloxidase on the enzymatic browning of okra and the role of catalase in the appearance of chilling injury in cultivars Amarelinho and Mammoth Spineless treated with hot water. Okra fruits from two cultivars were immersed in water at 40°C, during 15 and 30 minutes. The control treatment was not immersed, and all fruits were stored at 5°C. Visual analysis of fruits was carried out and total chlorophyll content and total phenolic compounds were determined. The activity of the enzymes catalase, peroxidase and polyphenoloxidase was analyzed. In all treatments, the cultivar Mammoth Spineless showed higher values of chlorophyll content and soluble phenolic compounds compared to cultivar Amarelinho. For both cultivars, catalase activity was higher at the last days of storage, regardless if the fruits were immersed or not in hot water. However, the catalase activity was higher in 'Mammoth Spineless', which presented the higher tolerance to chilling injury. The fruit skin browning was coincident with the increase on polyphenoloxidase activity and phenolic compounds content. This relationship was not observed for the peroxidase activity. The heat treatment during 15 minutes increased the length of storage of cultivar Amarelinho, and for 30 minutes of the cultivar Mammoth Spineless.

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Heat acclimation reduces postharvest loss of table grapes during cold storage – Analysis of possible mechanisms involved through a proteomic approach

Cited by 18 publications

References 43 publications

Integrating Omics and Alternative Splicing Reveals Insights into Grape Response to High Temperature

Integrating Omics and Alternative Splicing Reveals Insights into Grape Response to High Temperature

Environmental variables in packing houses and their effects on the quality of grapes

Hydrothermal treatment minimizes the effects of refrigeration in okra fruits

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