Methyl jasmonate (MeJA) treatment functions as a promising method to remain postharvest loquat fruit quality via regulating sucrose metabolism

IF 4.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2025-01-01 DOI:10.1093/fqsafe/fyaf019

Zhihong Tong, Jiahui Wan, Lin Han, Rui Zhang, Hetong Lin, Jimou Jiang, Zhongqi Fan, Wenbing Su

{"title":"Methyl jasmonate <b>(MeJA)</b> treatment functions as a promising method to remain postharvest loquat fruit quality via regulating sucrose metabolism","authors":"Zhihong Tong, Jiahui Wan, Lin Han, Rui Zhang, Hetong Lin, Jimou Jiang, Zhongqi Fan, Wenbing Su","doi":"10.1093/fqsafe/fyaf019","DOIUrl":null,"url":null,"abstract":"Abstract Loquat is a juicy and nutritious subtropical fruit. However, its qualities, including soluble solids, decrease quickly and continuously during postharvest storage, resulting in poor eating value and commercialization. In this study, the effects of methyl jasmonate (MeJA) on the modulation of fruit sugar content, sucrose metabolism-related enzyme activities, and gene expression were investigated in a white-fleshed loquat cultivar stored for 30 d. The results showed that MeJA treatment significantly reduced the decay index and delayed the decrease of soluble solids. Additionally, MeJA treatment significantly reduced acid invertase and neutral invertase activities and promoted sucrose phosphate synthase (SPS, which participates in sucrose biosynthesis) and retarded sucrose synthase-cleavage (SS-c, which participates in sucrose degradation) activities during the storage period. Altogether, these changes in enzyme activity resulted in the maintenance of higher sucrose contents and lower fructose and glucose contents in MeJA-treated fruits. Moreover, MeJA treatment upregulated the gene expression levels of sucrose-phosphate synthase (SPS1-1 and SPS1-2) but downregulated sucrose synthase (SS1 and SS2). Taken together, these findings suggest that the application of MeJA might be a promising method to maintain the sugar content of loquat fruit during postharvest storage.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"9 1","pages":""},"PeriodicalIF":4.9000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/fqs/advance-article-pdf/doi/10.1093/fqsafe/fyaf019/62999341/fyaf019.pdf","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Safety","FirstCategoryId":"0","ListUrlMain":"https://doi.org/10.1093/fqsafe/fyaf019","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 1

Abstract

Abstract Loquat is a juicy and nutritious subtropical fruit. However, its qualities, including soluble solids, decrease quickly and continuously during postharvest storage, resulting in poor eating value and commercialization. In this study, the effects of methyl jasmonate (MeJA) on the modulation of fruit sugar content, sucrose metabolism-related enzyme activities, and gene expression were investigated in a white-fleshed loquat cultivar stored for 30 d. The results showed that MeJA treatment significantly reduced the decay index and delayed the decrease of soluble solids. Additionally, MeJA treatment significantly reduced acid invertase and neutral invertase activities and promoted sucrose phosphate synthase (SPS, which participates in sucrose biosynthesis) and retarded sucrose synthase-cleavage (SS-c, which participates in sucrose degradation) activities during the storage period. Altogether, these changes in enzyme activity resulted in the maintenance of higher sucrose contents and lower fructose and glucose contents in MeJA-treated fruits. Moreover, MeJA treatment upregulated the gene expression levels of sucrose-phosphate synthase (SPS1-1 and SPS1-2) but downregulated sucrose synthase (SS1 and SS2). Taken together, these findings suggest that the application of MeJA might be a promising method to maintain the sugar content of loquat fruit during postharvest storage.

查看原文本刊更多论文

茉莉酸甲酯（MeJA）处理是通过调节蔗糖代谢来保持枇杷采后果实品质的一种很有前景的方法

枇杷是一种多汁、营养丰富的亚热带水果。然而，其品质，包括可溶性固形物，在采后的储存过程中迅速而持续地下降，导致食用价值和商业化程度较差。本研究研究了茉莉酸甲酯（MeJA）对贮藏30 d的白肉枇杷果实含糖量、蔗糖代谢相关酶活性和基因表达的调控作用。结果表明，MeJA处理显著降低了白肉枇杷的腐烂指数，延缓了可溶性固结物的减少。此外，MeJA处理显著降低了酸性转化酶和中性转化酶的活性，促进了参与蔗糖生物合成的蔗糖磷酸合酶（SPS）的活性，延缓了参与蔗糖降解的蔗糖合酶裂解（SS-c）的活性。总之，这些酶活性的变化导致meja处理过的果实保持了较高的蔗糖含量和较低的果糖和葡萄糖含量。此外，MeJA处理上调了蔗糖-磷酸合成酶（SPS1-1和SPS1-2）基因表达水平，下调了蔗糖合成酶（SS1和SS2）基因表达水平。综上所述，MeJA是维持枇杷果实采后贮藏含糖量的一种很有前途的方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.