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Functions of defense‐related proteins and dehydrogenases in resistance response induced by salicylic acid in sweet cherry fruits at different maturity stages
Author(s) -
Chan Zhulong,
Wang Qing,
Xu Xiangbin,
Meng Xianghong,
Qin Guozheng,
Li Boqiang,
Tian Shiping
Publication year - 2008
Publication title -
proteomics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.26
H-Index - 167
eISSN - 1615-9861
pISSN - 1615-9853
DOI - 10.1002/pmic.200701155
Subject(s) - salicylic acid , maturity (psychological) , biology , botany , biochemistry , psychology , developmental psychology
We report here a comparative analysis of sweet cherry ( Prunus avium ) fruits proteome induced by salicylic acid (SA) at different maturity stages. The results demonstrated that SA enhanced the resistance of sweet cherry fruits against Penicillium expansum , resulting in lower disease incidences and smaller lesion diameters, especially at earlier maturity stage. Based on proteomics analysis, 13 and 28 proteins were identified after SA treatment at earlier (A) and later (B) maturity stage, respectively. Seven antioxidant proteins and three pathogenesis related‐proteins were identified at both A and B stages, while five heat shock proteins and four dehydrogenases were only detected at B stage. SA treatment also stimulated higher transcript levels of peroxidase, but repressed that of catalase. Moreover, some proteins regulated by SA at B maturity stage were identified as enzymes involved in glycolysis and tricarboxylic acid cycle. These findings indicated that younger sweet cherry fruits showed stronger resistance against pathogen invasion after SA treatment. It further indicated that antioxidant proteins were involved in the resistance response of fruits at every maturity stage, while heat shock proteins and dehydrogenases might potentially act as factors only at later maturity stages.