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首页> 外文期刊>Journal of Experimental Botany >Carbon metabolism of peach fruit after harvest: changes in enzymes involved in organic acid and sugar level modifications
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Carbon metabolism of peach fruit after harvest: changes in enzymes involved in organic acid and sugar level modifications

机译：桃果实收获后的碳代谢：涉及有机酸和糖水平改变的酶的变化

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摘要

Peach (Prunus persica L. Batsch) is a climacteric fruit that ripens after harvest, prior to human consumption. Organic acids and soluble sugars contribute to the overall organoleptic quality of fresh peach; thus, the integrated study of the metabolic pathways controlling the levels of these compounds is of great relevance. Therefore, in this work, several metabolites and enzymes involved in carbon metabolism were analysed during the post-harvest ripening of peach fruit cv 'Dixiland'. Depending on the enzyme studied, activity, protein level by western blot, or transcript level by quantitative real time-PCR were analysed. Even though sorbitol did not accumulate at a high level in relation to sucrose at harvest, it was rapidly consumed once the fruit was separated from the tree. During the ripening process, sucrose degradation was accompanied by an increase of glucose and fructose. Specific transcripts encoding neutral invertases (NIs) were up-regulated or down-regulated, indicating differential functions for each putative NI isoform. Phosphoenolpyruvate carboxylase was markedly induced, and may participate as a glycolytic shunt, since the malate level did not increase during post-harvest ripening. The fermentative pathway was highly induced, with increases in both the acetaldehyde level and the enzymes involved in this process. In addition, proteins differentially expressed during the post-harvest ripening process were also analysed. Overall, the present study identified enzymes and pathways operating during the post-harvest ripening of peach fruit, which may contribute to further identification of varieties with altered levels of enzymes/metabolites or in the evaluation of post-harvest treatments to produce fruit of better organoleptic attributes.
机译：桃（Prunus persica L. Batsch）是一种更年期的水果，在收获后成熟，在人类食用之前。有机酸和可溶性糖有助于改善鲜桃的整体感官品质;因此，对控制这些化合物水平的代谢途径的综合研究具有重要意义。因此，在这项工作中，桃果实cv'Dixiland'收获后的成熟过程中，分析了参与碳代谢的几种代谢物和酶。根据所研究的酶，分析活性，通过蛋白质印迹的蛋白质水平或通过实时定量PCR的转录水平。即使在收获时山梨糖醇相对于蔗糖没有高水平地积累，但是一旦果实从树上分离下来，山梨糖醇就被迅速消耗掉。在成熟过程中，蔗糖降解伴随葡萄糖和果糖的增加。编码中性转化酶（NIs）的特定转录本被上调或下调，表明每种推定的NI同工型具有不同的功能。磷酸烯醇丙酮酸羧化酶被明显诱导，并且可能以糖酵解分流的形式参与，因为在收获后的成熟过程中苹果酸的水平并未增加。发酵途径被高度诱导，乙醛水平和参与该过程的酶均增加。此外，还分析了收获后成熟过程中差异表达的蛋白质。总体而言，本研究确定了桃果实采后成熟过程中的酶和途径，这可能有助于进一步鉴定酶/代谢产物水平改变的品种，或有助于评估采后处理方法以产生感官更好的果实属性。

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