Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (5): 936-942.doi: 10.3864/j.issn.0578-1752.2012.05.014

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

The Role of Reactive Oxygen Species in Heat Treatment-Induced Chilling Tolerance in Banana Fruit

 WANG  Hai-Bo, PANG  Xue-Qun, HUANG  Xue-Mei, ZHANG  Zhao-Qi   

  1. 1.广东食品药品职业学院食品科学系，广州510520
    2.华南农业大学园艺学院，广州510642
    3. 华南农业大学生命科学学院，广州510642
  • Received:2011-09-01 Online:2012-03-01 Published:2011-12-08

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Abstract: 【Objective】The objective of this study is to investigate the role of reactive oxygen species (ROS) in heat -induced chilling tolerance in banana fruit.【Method】 In this study, 10 μmol•L-1 diphenylene iodonium (DPI), a NADPH oxidase specific inhibitor, was used to inhibit ROS generation in hot water treated fruits. After heat treatment (52℃ for 3 min), banana fruits were stored at 7℃. The chilling injury index, Fv/Fm, contents of H2O2 and  , activities of catalase (CAT) and ascorbate peroxidase (APX), gene expressions of MaCAT and MaAPX genes were determined.【Result】Compared with heat-treated fruits, fruits treated with DPI prior to heat treatment exhibited higher chilling injury index and lower values of Fv/Fm, Moreover, DPI treatment prevented heat-triggered H2O2 and   accumulation, and inhibited the increase of the activities of CAT and APX, and the expressions of MaCAT and MaAPX genes. 【Conclusion】 It is suggested that pre-treatment with DPI prevented the rapid accumulation of ROS induced by heat treatment, which counteracted heat treatment-induced chilling tolerance accordingly had a negative effect on the chilling tolerance induced by heat treatment and showed serious chilling injury symptoms. The reactive oxygen species induced by heat treatment might serve as signal molecules involving in chilling resistance of banana fruits.

Key words: banana, reactive oxygen species, heat treatment, chilling tolerance

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