Selenium Increases Fruit Quality By Reducing Ethylene Production And The Stone Cell Content In Pear (Pyrus Ussuriensis)

Abstract

Background:Selenium (Se) is an essential trace element for both animals and plants. Se treatment can increase fruit Se concentration and shelf life. However, the mechanism underlying Se-delayed fruit ripening is still unclear.Results:In this research, two groups of Se (A and B treatments) were used to treat ‘Nanhong’ pear fruit. The results showed that these treatments could greatly increase the Se content but decreased the titratable acid content. Treatment A significantly decreased ethylene production, and the key genes controlling ethylene production, PuACSs and PuERF2, were inhibited by Se treatment. In addition, treatment A significantly decreased the stone cell content, and one lignin biosynthesis gene, PuC4H, was downregulated by treatment A.Concusions:Se treatment increased the Se content in pear fruit. In addition, Se decreased ethylene production and the stone cell content. Moreover, the key genes for ethylene production (PuACSs and PuERF2) and lignin biosynthesis (PuC4H) were also inhibited by Se treatment.