Characterization of expression and enzyme activity of lipoxygenases during fruit softening and superficial scald development in ‘Wujiuxiang’ pear

Authors

  • Shuo Zhou
  • Dan Li
  • Yudou Cheng
  • Junfeng Guan

DOI:

https://doi.org/10.5073/JABFQ.2016.089.040

Keywords:

lipoxygenase, postharvest, superficial scald, fruit ripening

Abstract

Lipoxygenases (LOXs; EC 1.13.11.12) have been implicated in fruit ripening and senescence; however, little is known regarding the specific LOX genes involved in fruit softening and scald develop- ment in pear. In this study, two 9-lipoxygenase genes, PcLOX1 and PcLOX7, were characterized in silico in the Pyrus communis draft genome. The expression pattern of PcLOX1 and PcLOX7, LOX ac-tivity, respiration rate and ethylene production were analyzed during fruit softening and superficial scald development in ‘Wujiuxiang’ pear with or without 1-MCP treatment. The results demonstrated that PcLOX1 and PcLOX7 belong to the type-1 LOX subfamily, and their expression levels, enzyme activity, respiration rate and ethy-lene production were increased during fruit softening and scald de­velopment. In contrast, 1-MCP treatment could effectively suppress respiration rate and ethylene production and inhibit expression of PcLOX1 and PcLOX7 and LOX enzyme activity, resulting in de- layed fruit softening and scald development. These findings indicate that PcLOX1 and PcLOX7 are involved in fruit ripening and scald development in ‘Wujiuxiang’ pear.

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Published

2016-12-07

Issue

Vol. 89 (2016): Journal of Applied Botany and Food Quality

Section

Article

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