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פותח על ידי קלירמאש פתרונות בע"מ -
Temperature conditioning alters transcript abundance of genes related to chilling stress in 'Marsh' grapefruit flavedo
Year:
2011
Source of publication :
Postharvest Biology and Technology
Authors :
פורת, רון
;
.
Volume :
60
Co-Authors:
Maul, P., USDA, ARS, USHRL, 2001 S. Rock Rd., Ft. Pierce, FL 34945, United States, Department of Environmental Horticulture, University of Florida, Gainesville, FL 32611, United States, School of Science, Technology and Engineering Management, St. Thomas University, 16401 NW 37th Ave., Miami Gardens, FL 33054, United States
McCollum, G., USDA, ARS, USHRL, 2001 S. Rock Rd., Ft. Pierce, FL 34945, United States
Guy, C.L., Department of Environmental Horticulture, University of Florida, Gainesville, FL 32611, United States
Porat, R., Department of Postharvest Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
177
To page:
185
(
Total pages:
9
)
Abstract:
Grapefruit (Citrus× paradisi) develop symptoms of chilling injury (CI) if held at temperatures below about 10 °C. Conditioning grapefruit at a low, but non-chilling (16 °C) temperature prior to storage at a chilling temperature reduces the development of CI symptoms. Changes in transcript abundance for a number of genes have been correlated with chilling stress in citrus fruit. We tested the hypothesis that conditioning affects transcript abundance of genes related to chilling stress in grapefruit. Grapefruit were harvested from a commercial grove in Florida in September and divided into two groups; one group was placed immediately at 5 °C (non-conditioned, NC); the second group was placed at 16 °C for 1 week (conditioned, C) and then transferred to 5 °C. Symptoms of CI were visible on NC and C fruit following 14 d at 5 °C, but were consistently more severe on NC than C fruit. Storage at 5 °C caused increases in abundance of transcripts for 1-aminocyclopropane-1-carboxylate oxidase (ACO), galactinol synthase, a chilling-induced oxygenase, and a temperature-induced lipocalin, consistent with previous reports. Levels of these transcripts were lower in C than in NC fruit during storage at 5 °C, but this pattern did not persist following transfer to 20 °C. Levels of transcripts for catalase, a metallothionein-like protein, a lipid transfer protein, a stress-responsive zinc finger protein, and a citrus low temperature inducible protein were consistently higher in C than NC fruit during storage at 5 °C. Our results show that conditioning increases chilling tolerance in grapefruit and demonstrates that abundance of transcripts of a number of genes related to chilling stress is affected by conditioning. This suggests a potential quantitative relationship between gene expression and conditioning induced chilling tolerance. We cannot say, however, that these changes are related to chilling tolerance per se; they may only reflect the difference between chilling-sensitive and chilling-tolerant fruit. © 2011.
Note:
Related Files :
Chilling
Citrus
Citrus x paradisi
Conditioning
Flavedo
grapefruits
Transcript abundance
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.postharvbio.2010.06.007
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
18780
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:24
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Scientific Publication
Temperature conditioning alters transcript abundance of genes related to chilling stress in 'Marsh' grapefruit flavedo
60
Maul, P., USDA, ARS, USHRL, 2001 S. Rock Rd., Ft. Pierce, FL 34945, United States, Department of Environmental Horticulture, University of Florida, Gainesville, FL 32611, United States, School of Science, Technology and Engineering Management, St. Thomas University, 16401 NW 37th Ave., Miami Gardens, FL 33054, United States
McCollum, G., USDA, ARS, USHRL, 2001 S. Rock Rd., Ft. Pierce, FL 34945, United States
Guy, C.L., Department of Environmental Horticulture, University of Florida, Gainesville, FL 32611, United States
Porat, R., Department of Postharvest Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Temperature conditioning alters transcript abundance of genes related to chilling stress in 'Marsh' grapefruit flavedo
Grapefruit (Citrus× paradisi) develop symptoms of chilling injury (CI) if held at temperatures below about 10 °C. Conditioning grapefruit at a low, but non-chilling (16 °C) temperature prior to storage at a chilling temperature reduces the development of CI symptoms. Changes in transcript abundance for a number of genes have been correlated with chilling stress in citrus fruit. We tested the hypothesis that conditioning affects transcript abundance of genes related to chilling stress in grapefruit. Grapefruit were harvested from a commercial grove in Florida in September and divided into two groups; one group was placed immediately at 5 °C (non-conditioned, NC); the second group was placed at 16 °C for 1 week (conditioned, C) and then transferred to 5 °C. Symptoms of CI were visible on NC and C fruit following 14 d at 5 °C, but were consistently more severe on NC than C fruit. Storage at 5 °C caused increases in abundance of transcripts for 1-aminocyclopropane-1-carboxylate oxidase (ACO), galactinol synthase, a chilling-induced oxygenase, and a temperature-induced lipocalin, consistent with previous reports. Levels of these transcripts were lower in C than in NC fruit during storage at 5 °C, but this pattern did not persist following transfer to 20 °C. Levels of transcripts for catalase, a metallothionein-like protein, a lipid transfer protein, a stress-responsive zinc finger protein, and a citrus low temperature inducible protein were consistently higher in C than NC fruit during storage at 5 °C. Our results show that conditioning increases chilling tolerance in grapefruit and demonstrates that abundance of transcripts of a number of genes related to chilling stress is affected by conditioning. This suggests a potential quantitative relationship between gene expression and conditioning induced chilling tolerance. We cannot say, however, that these changes are related to chilling tolerance per se; they may only reflect the difference between chilling-sensitive and chilling-tolerant fruit. © 2011.
Scientific Publication
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