Frontiers in Plant Science (Oct 2022)
Exogenous salicylic acid regulates organic acids metabolism in postharvest blueberry fruit
- Bo Jiang,
- Bo Jiang,
- Bo Jiang,
- Bo Jiang,
- Bo Jiang,
- Xiangjun Fang,
- Xiangjun Fang,
- Xiangjun Fang,
- Xiangjun Fang,
- Daqi Fu,
- Weijie Wu,
- Weijie Wu,
- Weijie Wu,
- Weijie Wu,
- Yanchao Han,
- Yanchao Han,
- Yanchao Han,
- Yanchao Han,
- Hangjun Chen,
- Hangjun Chen,
- Hangjun Chen,
- Hangjun Chen,
- Ruiling Liu,
- Ruiling Liu,
- Ruiling Liu,
- Ruiling Liu,
- Haiyan Gao,
- Haiyan Gao,
- Haiyan Gao,
- Haiyan Gao,
- Haiyan Gao
Affiliations
- Bo Jiang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
- Bo Jiang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
- Bo Jiang
- Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Bo Jiang
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, China
- Bo Jiang
- Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou, China
- Xiangjun Fang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
- Xiangjun Fang
- Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Xiangjun Fang
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, China
- Xiangjun Fang
- Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou, China
- Daqi Fu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Weijie Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
- Weijie Wu
- Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Weijie Wu
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, China
- Weijie Wu
- Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou, China
- Yanchao Han
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
- Yanchao Han
- Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Yanchao Han
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, China
- Yanchao Han
- Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou, China
- Hangjun Chen
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
- Hangjun Chen
- Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Hangjun Chen
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, China
- Hangjun Chen
- Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou, China
- Ruiling Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
- Ruiling Liu
- Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Ruiling Liu
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, China
- Ruiling Liu
- Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou, China
- Haiyan Gao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
- Haiyan Gao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
- Haiyan Gao
- Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Haiyan Gao
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, China
- Haiyan Gao
- Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou, China
- DOI
- https://doi.org/10.3389/fpls.2022.1024909
- Journal volume & issue
-
Vol. 13
Abstract
Fruit acidity is an essential factor affecting blueberry organoleptic quality. The organic acid content in blueberry fruit mainly contributes to fruit acidity. This study aims to evaluate the effect of exogenous salicylic acid (SA), the principal metabolite of aspirin, on the organoleptic quality and organic acid metabolism in rabbiteye blueberry (Vaccinium virgatum Ait, ‘Powderblue’) during cold storage (4 °C). Results showed that SA-treated fruit reduced fruit decay and weight loss delayed fruit softening, and decline of total soluble solids (TSS). TA and total organic acid amounts stayed the same during the late storage period in SA-treated fruit. Four kinds of organic acid components, malic acid, quinic acid, citric acid, and succinic acid, were at higher levels in fruit treated by SA as compared to control. SA enhanced the activities of PEPC, NAD-MDH, and CS to promote the synthesis of malic acid and citric acid. Meanwhile, the activities of NADP-ME, ACL, and ACO, which participated in the degradation of malic acid and citric acid, were inhibited by SA. qPCR results also showed that the expression of VcPEPC, VcNAD-MDH, and VcCS genes were upregulated. In contrast, SA downregulated the expression of VcNADP-ME, VcACL, and VcACO genes. In conclusion, SA could regulate the key genes and enzymes that participated in organic acids metabolism to maintain the freshness of blueberry during cold storage, therefore minimizing the economic loss.
Keywords
