Journal of Integrative Agriculture ›› 2013, Vol. 12 ›› Issue (8): 1495-1500.DOI: 10.1016/S2095-3119(13)60550-X

• 论文 • 上一篇    

Effect of Maturity Stage on the Gene Expression of Antioxidative Enzymes in Cucumber (Cucumis sativus L.) Fruits Under Chilling Stress

 QIAN Chun-lu, MI Hong-bo, ZHAO Yu-ying, HE Zhi-ping , MAO Lin-chun   

  1. 1.College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, P.R.China
    2.College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, P.R.China
    3.School of Agriculture and Food Science, Zhejiang A&F University, Lin’an 311300, P.R.China
  • 收稿日期:2012-07-23 出版日期:2013-08-01 发布日期:2013-09-12
  • 通讯作者: Correspondence MAO Lin-chun, Tel: +86-571-88982429, Fax: +86-571-88982429, E-mail: linchun@zju.edu.cn
  • 基金资助:

    This work was supported by the National Natural Science Foundation of China (31172006) and the PhD Programs Foundation of Ministry of Education of China (20100101110139).

Effect of Maturity Stage on the Gene Expression of Antioxidative Enzymes in Cucumber (Cucumis sativus L.) Fruits Under Chilling Stress

 QIAN Chun-lu, MI Hong-bo, ZHAO Yu-ying, HE Zhi-ping , MAO Lin-chun   

  1. 1.College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, P.R.China
    2.College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, P.R.China
    3.School of Agriculture and Food Science, Zhejiang A&F University, Lin’an 311300, P.R.China
  • Received:2012-07-23 Online:2013-08-01 Published:2013-09-12
  • Contact: Correspondence MAO Lin-chun, Tel: +86-571-88982429, Fax: +86-571-88982429, E-mail: linchun@zju.edu.cn
  • Supported by:

    This work was supported by the National Natural Science Foundation of China (31172006) and the PhD Programs Foundation of Ministry of Education of China (20100101110139).

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摘要： The gene expression patterns of antioxidative enzymes in cucumber (Cucumis sativus L.) fruits at four different maturity stages, immature (3-8 d after anthesis (DAA), mature (9-16 DAA), breaker (17-22 DAA), and yellow (35-40 DAA), were determined before and after cold storage at 2°C for 9 d and after subsequent rewarming at 20°C for 2 d. The electrolyte leakage and malondialdehyde content in cucumber fruits were increased after cold storage and subsequent rewarming. Increased expressions of peroxidase, ascorbate peroxidase (APX), and monodehydroascorbate reductase after cold storage played an important role in cucumber fruits to cope with chilling injury. The elevated cyt-superoxide dismutase, catalase, APX and dehydroascorbate reductase after subsequent rewarming in cucumber fruits facilitated the recovery from chilling stress. The highest expression levels of all the seven antioxidative enzyme genes in yellow fruits might be responsible for the enhanced chilling tolerance. Cucumber fruits at earlier developmental stages was more susceptible to chilling stress than those at later stages. The relative higher gene expressions of antioxidative enzymes genes at earlier developmental stages may be the responses to the sever oxidative stress caused by chilling injury.

关键词: cucumber , fruit maturity , postharvest , chilling injury , antioxidative enzyme

Abstract: The gene expression patterns of antioxidative enzymes in cucumber (Cucumis sativus L.) fruits at four different maturity stages, immature (3-8 d after anthesis (DAA), mature (9-16 DAA), breaker (17-22 DAA), and yellow (35-40 DAA), were determined before and after cold storage at 2°C for 9 d and after subsequent rewarming at 20°C for 2 d. The electrolyte leakage and malondialdehyde content in cucumber fruits were increased after cold storage and subsequent rewarming. Increased expressions of peroxidase, ascorbate peroxidase (APX), and monodehydroascorbate reductase after cold storage played an important role in cucumber fruits to cope with chilling injury. The elevated cyt-superoxide dismutase, catalase, APX and dehydroascorbate reductase after subsequent rewarming in cucumber fruits facilitated the recovery from chilling stress. The highest expression levels of all the seven antioxidative enzyme genes in yellow fruits might be responsible for the enhanced chilling tolerance. Cucumber fruits at earlier developmental stages was more susceptible to chilling stress than those at later stages. The relative higher gene expressions of antioxidative enzymes genes at earlier developmental stages may be the responses to the sever oxidative stress caused by chilling injury.

Key words: cucumber , fruit maturity , postharvest , chilling injury , antioxidative enzyme