Preliminary Analysis, Combined with Omics of Chilling Injury Mechanism of Peach Fruits with Different Cold Sensitivities during Postharvest Cold Storage
Wenduo Zhan,
Yan Wang,
Wenyi Duan,
Ang Li,
Yule Miao,
Hongmei Wang,
Junren Meng,
Hui Liu,
Liang Niu,
Lei Pan,
Shihang Sun,
Guochao Cui,
Zhiqiang Wang,
Wenfang Zeng
Affiliations
Wenduo Zhan
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Yan Wang
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Wenyi Duan
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Ang Li
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Yule Miao
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Hongmei Wang
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Junren Meng
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Hui Liu
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Liang Niu
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Lei Pan
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Shihang Sun
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Guochao Cui
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Zhiqiang Wang
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Wenfang Zeng
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
The storage of peach fruits at 4–5 °C can easily lead to chilling injury and greatly reduce the quality and commercial value of peach fruits. In this study, two kinds of peach fruits (CX and CM) were selected to analyze the mechanisms of chilling injury in fruits with different chilling sensitivity by means of their lipidomic, transcriptome, and dynamic changes in plant hormones. We found that the ethylene, abscisic acid (ABA), and lipid contents changed differently between CX and CM. The ABA and dilactosyl diacylglycerol (DGDG) contents significantly increased after refrigeration in CM fruit, leading to strong cold resistance. However, low temperatures induced a greater accumulation of ethylene, phospholipids, and ABA-GE in CX fruit than in CM fruit, eventually leading to more severe CI symptoms in CX fruit. Additionally, a transcriptional regulatory network for CM and CX fruits during cold storage was constructed, providing a new theoretical reference for the cultivation of cold-resistant peach cultivars and the development of postharvest preservation technology.
