Proteomic analysis of peel browning of 'Nanguo' pears after low-temperature storage.

• Autores: Jun-Wei Wang, Xin Zhou, Qian Zhou, Zhi-Yong Liu, Lei Sheng, Long Wang, Shun-Chang Cheng, Shu-Juan Ji
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 8, 2017, págs. 2460-2467
• Idioma: inglés
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• Resumen

  • Postharvest ripening of the 'Nanguo' pear (Pyrus ussuriensis Maxim.) can be impeded by low-temperature storage. However, pears after long-term refrigeration are prone to peel browning when returned to room temperature conditions. This study investigated the browning mechanism of 'Nanguo' pear stored at a low temperature by analysing the differentially expressed proteins between healthy fruit and fruit with peel browning.; Results: The results showed that 181 proteins underwent statistically significant changes. A categorisation of the disparately accumulated proteins was performed using gene ontology annotation. The results showed that the 'metabolic process', 'cellular process', 'catalytic activity', and 'binding' proteins were the most affected after low-temperature storage. Further analysis revealed that the differentially expressed proteins, which are related to peel browning, are primarily involved in the phenylpropanoid pathway, linoleic acid pathways, fatty acid biosynthesis pathway, glutathione metabolism pathway, photosynthesis pathway, oxidative phosphorylation pathway, and glycolysis pathway.; Conclusion: This study reveals that there are variations in key proteins in 'Nanguo' pear after low-temperature storage, and the identification of these proteins will be valuable in future functional genomics studies, as well as provide protein resources that can be used in the efforts to improve pear quality. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.