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Preconditioning treatment induces chilling tolerance in zucchini fruit improving different physiological mechanisms against cold injury
Author(s) -
Carvajal F.,
Palma F.,
Jamilena M.,
Garrido D.
Publication year - 2015
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/aab.12189
Subject(s) - apx , putrescine , cold storage , proline , diamine oxidase , lipid peroxidation , biology , catalase , peroxidase , energy charge , polyamine oxidase , biochemistry , food science , antioxidant , horticulture , enzyme , amino acid , adenylate kinase
Zucchini fruit is susceptible to develop chilling injuries ( CI ) when stored at low temperature. In this study, the effects of a preconditioning treatment during cold storage and its relation with the physiological response to chilling tolerance have been investigated. The commercial variety Sinatra, whose fruit are very sensitive to cold storage, has been used. After harvest, fruit were kept at 4°C or preconditioned during 48 h at 15°C before cold storage. Weight loss, electrolyte leakage and lipid peroxidation were lower in preconditioned at the end of storage time, and CI index was significantly reduced in preconditioned compared to control fruit. The preconditioning treatment improved the energy status of the fruit increasing the pool of ATP , and maintaining the energy charge. The preconditioned fruit improved their antioxidant status with lower H 2 O 2 content and induction of ascorbate peroxidase ( APX ) and catalase ( CAT ) activities. A reduction in putrescine was detected in preconditioned fruit along with a lower expression of arginine decarboxylase ( ADC ) and ornithine decarboxylase ( ODC ) and a rise in activity of diamine oxidase ( DAO ). The concentrations of glutamate and γ‐aminobutyrate ( GABA ) were lower during preconditioning, while that of proline was higher. In summary, preconditioning treatment induces chilling tolerance in zucchini fruit triggering a defence‐response against oxidative stress and increasing ATP pool and proline content.