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Calcium Treatment Alleviates Pericarp Browning of 'Nanguo' Pears by Regulating the GABA Shunt After Cold Storage.


ABSTRACT: Long-term storage of pear fruit at low temperature can retard senescence but may result in pericarp browning. We previously reported that increasing endogenous ?-aminobutyrate (GABA) content by exogenous GABA treatment can maintain mitochondrial structure integrity, thereby alleviating pericarp browning of 'Nanguo' pears after cold storage. Here, we tested the effectiveness of Ca2+ treatment on pericarp browning in relation to GABA biosynthesis. Fruit browning was reduced by treatment with Ca2+ after 180 days of storage. Pericarp Ca2+ and calmodulin content in treated fruit increased, and concomitantly, endogenous GABA content, key GABA synthesis-related enzyme activity, and gene expression were upregulated. Moreover, the mitochondrial structure in the pericarp tissue was found to be well preserved. Thus, Ca2+ treatment effectively reduced pericarp browning of refrigerated 'Nanguo' pears owing to improvement in the GABA biosynthesis capacity in the fruit.

SUBMITTER: Li J 

PROVIDER: S-EPMC7522215 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature

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Calcium Treatment Alleviates Pericarp Browning of 'Nanguo' Pears by Regulating the GABA Shunt After Cold Storage.

Li Jiaxin J   Zhou Qian Q   Zhou Xin X   Wei Baodong B   Zhao Yingbo Y   Ji Shujuan S  

Frontiers in plant science 20200915


Long-term storage of pear fruit at low temperature can retard senescence but may result in pericarp browning. We previously reported that increasing endogenous γ-aminobutyrate (GABA) content by exogenous GABA treatment can maintain mitochondrial structure integrity, thereby alleviating pericarp browning of 'Nanguo' pears after cold storage. Here, we tested the effectiveness of Ca<sup>2+</sup> treatment on pericarp browning in relation to GABA biosynthesis. Fruit browning was reduced by treatment  ...[more]

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