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首页> 外文期刊>The Journal of Horticultural Science & Biotechnology >Expansin gene expression in cherimoya fruit is correlated with flesh firmness during fruit ripening and softening.
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Expansin gene expression in cherimoya fruit is correlated with flesh firmness during fruit ripening and softening.

机译：毛叶番荔枝果实中的expansin基因表达与果实成熟和软化过程中的果肉硬度相关。

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摘要

Expansins are proteins that have been shown to contribute to fruit softening. However, whether expansins are involved in the loss of flesh firmness in harvested cherimoya fruit has not yet been confirmed. In this study, three different full-length expansin gene (AcExp1, AcExp2, and AcExp3) cDNAs from ripe cherimoya fruit were isolated and characterised, and their patterns of mRNA expression were investigated in relation to flesh firmness in fruit stored at different temperatures (10 degrees C, 15 degrees C, or 20 degrees C) and in fruit stored at 20 degrees C and pretreated with propylene. The results showed that flesh firmness began to decline on day-2 after storage and declined rapidly by day-4. Meanwhile, ethylene production increased significantly by day-4 after storage at 20 degrees C. Flesh firmness declined slowly and fruit exhibited a low level of ethylene production throughout storage at 10 degrees C. RNA hybridisation revealed that AcExp1 mRNA was detectable throughout 8 d of storage at 10 degrees C, 15 degrees C, or 20 degrees C, and that AcExp2 mRNA was detectable only after the decline in flesh firmness in fruit stored at 15 degrees C or 20 degrees C. Moreover, the accumulation of AcExp3 mRNA coincided with the decline in flesh firmness in fruit stored at 15 degrees C or 20 degrees C. Propylene treatment increased ethylene production, accelerated the decline in flesh firmness in fruit stored at 20 degrees C, and increased the accumulation of AcExp2 and AcExp3 mRNAs. These findings therefore show that AcExp3, together with AcExp2, may be involved in cherimoya fruit softening.
机译：扩展蛋白是已显示有助于水果软化的蛋白质。但是，尚未确认是否有扩张酶参与收获的毛叶番荔枝果实的果肉硬度的损失。在这项研究中，从成熟的毛叶番荔枝果实中分离并鉴定了三种不同的全长expansin基因（ AcExp1 ， AcExp2 和 AcExp3 ）cDNA，研究了它们在不同温度（10摄氏度，15摄氏度或20摄氏度）下储存的水果以及在20摄氏度并经丙烯预处理的果实中与果肉硬度相关的mRNA表达模式。结果表明，肉的硬度在储存后的第二天开始下降，并在第四天迅速下降。同时，在20摄氏度下储存后第4天，乙烯产量显着增加。果肉硬度下降缓慢，并且在10摄氏度下整个储存过程中，果实的乙烯产量均较低。RNA杂交显示 AcExp1 mRNA在10°C，15°C或20°C的整个储存8天中都可检测到，并且仅在15°C或20°C下储存的果肉硬度下降后才检测到 AcExp2 mRNA此外， AcExp3 mRNA的积累与储存在15摄氏度或20摄氏度的水果的果肉硬度下降同时发生。丙烯处理提高了乙烯的产量，加速了水果果肉硬度的下降储存在20摄氏度，并增加了 AcExp2 和 AcExp3 mRNA的积累。因此，这些发现表明 AcExp3 和 AcExp2 可能与毛叶番荔枝果实软化有关。

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