The regulation of postharvest strawberry quality mediated by abscisic acid under elevated CO2 stress
文献类型： 外文期刊
作者： Li, Dong 1 ; Wang, Qingqing 1 ; Xu, Yanqun 1 ; Chen, Yanpei 1 ; Zhang, Xingtao 2 ; Ding, Shenghua 3 ; Luo, Zisheng 1 ;
作者机构： 1.Zhejiang Univ, Rural Dev Acad, Coll Biosyst Engn & Food Sci, Key Lab Agroprod Postharvest Handling,Minist Agr &, Hangzhou 310058, Peoples R China
2.Suzhou Univ, Sch Biol & Food Engn, Suzhou 234000, Peoples R China
3.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Hunan Prov Key Lab Fruits & Vegetables Storage Pro, Changsha 410125, Peoples R China
4.Zhejiang Univ, Ningbo Innovat Ctr, Ningbo 315100, Peoples R China
关键词： Elevated CO 2; Strawberry fruit; Transcriptomics; Abscisic acid
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 459 卷
页码：
收录情况： SCI
摘要： Elevated CO2 was a potential strategy for strawberry preservation. However, the regulatory mechanism remained unclear. In current study, transcriptome analysis showed that elevated CO2 played important roles in regulating strawberry fruit quality at the transcriptional level, and plant hormones metabolism at least partially involved in the regulatory process. Further, ABA was demonstrated to play important roles in the response to elevated CO2. Elevated CO2 inhibited the accumulation of ABA, which was 61% lower than that in control. Elevated CO2 repressed ABA synthesis by inhibiting NCED activity and the expression of FaNCED1/2, leading to the reduction of ABA accumulation as a result. Meanwhile, elevated CO2 also decreased ABA sensitivity by down-regulating FaSnRK2.4/2.6 and FaABI5 expression. The dual down-regulation of ABA signaling accounted for the regulation of fruit quality under elevated CO2 treatment. These results provide new insights into the mechanism of strawberry fruit response to elevated CO2.
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