Effect of Abscisic Acid Treatment on Apple Fruit Ripening and Expression of Genes Related to Ethylene Biosynthesis and Ethylene Signal Transduction

doi:10.7506/spkx1002-6630-20200813-180

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (17): 225-232.doi: 10.7506/spkx1002-6630-20200813-180

• Packaging & Storage • Previous Articles Next Articles

Effect of Abscisic Acid Treatment on Apple Fruit Ripening and Expression of Genes Related to Ethylene Biosynthesis and Ethylene Signal Transduction

QI Yingwei, LIU Xuanshuo, DING Yuduan, JIANG Yonghua, ZHANG Yujie, LIU Jia, JIANG Zitao, REN Xiaolin

(1. College of Horticulture, Northwest A & F University, Yangling 712100, China; 2. Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China; 3. Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Tropical and Subtropical Fruit Tree Research, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; 4. Forestry Workstation in Lintong District, Xi’an 710600, China)

Published:2021-09-29

Abstract

Abstract: In order to study the effect of postharvest treatment with abscisic acid (ABA) on apple ripening and the expression of genes related to ethylene biosynthesis and ethylene signal transduction, ‘Granny Smith’ apple fruit were treated with ABA or sterile water as a control and stored at 20 ℃. Fruit firmness, titritable acid content, cellulase activity, pectin methylesterase (PME) activity, chlorophyll content, endogenous ABA content, ethylene production rate, and the expression of genes related to ethylene biosynthesis (ACO1, ACO2, ACS1 and ACS3) and ethylene signal transduction (ERS1, ERS2, ETR2, ERF3, ERF4 and ERF5) were measured. It was found that relative to the control group, ABA decreased fruit firmness and titratable acid content, increased cellulase and PME activities, and promoted the decrease in the contents of chlorophyll a, chlorophyll b and total chlorophyll during storage. Quantitative polymerase chain reaction (q-PCR) results showed that ABA treatment significantly increased the expression of ethylene biosynthesis-related genes (P < 0.05). The expression levels of ERS2, ETR2 and ERF3/4/5 significantly increased during apple postharvest ripening, and they were significantly higher in ABA-treated fruit than in the control group (P < 0.05). Taken together, exogenous ABA treatment promoted the biosynthesis of endogenous ABA in apple fruit, and increased the expression of genes involved in ethylene biosynthesis and signal transduction, thus accelerating the postharvest ripening process.

Key words: apple; ethylene; abscisic acid; gene expression; fruit ripening

CLC Number:

TS255.36

QI Yingwei, LIU Xuanshuo, DING Yuduan, JIANG Yonghua, ZHANG Yujie, LIU Jia, JIANG Zitao, REN Xiaolin. Effect of Abscisic Acid Treatment on Apple Fruit Ripening and Expression of Genes Related to Ethylene Biosynthesis and Ethylene Signal Transduction[J]. FOOD SCIENCE, 2021, 42(17): 225-232.

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Effect of Abscisic Acid Treatment on Apple Fruit Ripening and Expression of Genes Related to Ethylene Biosynthesis and Ethylene Signal Transduction

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