Organic acids metabolism and GABA shunt involved in maintaining quality of Malus domestica by methyl jasmonate treatment

Fan, Yiting; Li, Canying; Zhu, Jie; Sun, Lei; Huang, Rui; Guo, Meijun; Wu, Yushuo; Ge, Yonghong

doi:10.1016/j.foodres.2022.111741

Cited by 13 publications

(1 citation statement)

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“…1-MCP treatment significantly inhibited the gene expression of NADP-ME, and it surpassed the effect of EA treatment [34]. The expression of NAD-MDH peaked in the late storage period, and the PEPC gene was notably up-regulated at 15 d [36]. Previous studies have shown that the VcPEPC gene is negatively correlated with malic acid content during the early stages of fruit development and positively correlated during the late stages [14].…”

Section: Discussionmentioning

confidence: 81%

Effects of 1-Methylcyclopropene Treatment on the Quality and Malic Acid Metabolism of ‘Xiangjiao’ Plum under Low-Temperature Storage

Wu,

Zhu,

Han

et al. 2023

Horticulturae

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‘Xiangjiao’ plum (Prunus salicina Lindl.) is a stone fruit that is vulnerable to the chilling injury (CI) that is caused by low-temperature stress. The effects of 1-methylcyclopropene (1-MCP) and ethylene absorbent (EA) treatments on the fruit quality and malic acid metabolism of ‘Xiangjiao’ plum stored at 4 °C were compared in this study. Compared with the control check (CK) and EA treatment, fumigation with 1.0 mg·L−1 of 1-MCP for 24 h could more significantly maintain the sensory and physiological quality of the fruit, increase the activity of antioxidant enzymes, and prolong the storage time of plums. Furthermore, 1-MCP treatment can regulate the high expression of the tonoplast dicarboxylate transporter (tDT) and phosphoenolpyruvate carboxylase (PEPC) gene, regulate the high expression of the NAD-malate dehydrogenase (NAD-MDH) gene at the end of storage, and inhibit the expression of the NADP-malic enzyme (NADP-ME) gene. These changes resulted in increased NAD-MDH enzyme activity and decreased NADP-ME enzyme activity, which inhibited the degradation of malic acid that is caused by CI. As a result, 1-MCP can effectively maintain the storage quality of ‘Xiangjiao’ plum, reduce the loss of pleasant sour taste, and improve the edible flavor and commercial value of the fruit.

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Section: Discussionmentioning

confidence: 81%