A cold-induced phytosulfokine peptide is related to the improvement of loquat fruit chilling tolerance

作者：Song, Huwei^*; Wang, Xinfeng; Hu, Weicheng; Yang, Xianghui; Diao, Enjie; Shen, Ting; Qiang, Qian

来源：Food Chemistry, 2017, 232: 434-442.

DOI：10.1016/j.foodchem.2017.04.045

• Chilling injury
• Loquat fruit
• Peptide identification
• Energy status
• Cell-wall metabolism
• Gene expression

A novel peptidomics approach was used to discover cold-induced peptides in loquat fruit. Twenty unique peptides derived from 18 proproteins were identified, and they were involved in sugar signalling, protein metabolism and stress response. The quantitative analysis revealed 7 peptides with more than 2-fold upregulation, especially a 4.96-fold increase detected in the phytosulfokine (PSK) peptide. To further evaluate effects of PSK1 on fruit chilling tolerance, weight loss, firmness and internal browning were investigated in PSK1-treated loquat fruit at 0 degrees C. By contrast, these chilling injury symptoms were effectively reduced by PSK1. PSK1 markedly delayed decreases of ATP content and energy charge. The PSK1-treated fruit exhibited significantly lower activities of cell-wall degrading enzymes and transcripts of genes related to lignin synthesis. Our results demonstrated that PSK1 improves chilling tolerance of loquat fruit by maintaining high energy status and cell integrity. Peptidomics analysis provides a promising tool to discover some key peptides.

• 出版日期2017-10-1
• 单位淮阴师范学院; 华南农业大学