Characterization of expression and enzyme activity of lipoxygenases during fruit softening and superficial scald development in ‘Wujiuxiang’ pear

Authors

  • Shuo Zhou
  • Dan Li
  • Yudou Cheng
  • Junfeng Guan

DOI:

https://doi.org/10.5073/JABFQ.2016.089.040

Keywords:

lipoxygenase, postharvest, superficial scald, fruit ripening

Abstract

Lipoxygenases (LOXs; EC 1.13.11.12) have been implicated in fruit ripening and senescence; however, little is known regarding the specific LOX genes involved in fruit softening and scald develop- ment in pear. In this study, two 9-lipoxygenase genes, PcLOX1 and PcLOX7, were characterized in silico in the Pyrus communis draft genome. The expression pattern of PcLOX1 and PcLOX7, LOX ac-tivity, respiration rate and ethylene production were analyzed during fruit softening and superficial scald development in ‘Wujiuxiang’ pear with or without 1-MCP treatment. The results demonstrated that PcLOX1 and PcLOX7 belong to the type-1 LOX subfamily, and their expression levels, enzyme activity, respiration rate and ethy-lene production were increased during fruit softening and scald de­velopment. In contrast, 1-MCP treatment could effectively suppress respiration rate and ethylene production and inhibit expression of PcLOX1 and PcLOX7 and LOX enzyme activity, resulting in de- layed fruit softening and scald development. These findings indicate that PcLOX1 and PcLOX7 are involved in fruit ripening and scald development in ‘Wujiuxiang’ pear.

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Published

2016-12-07

Issue

Vol. 89 (2016): Journal of Applied Botany and Food Quality

Section

Article

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How to Cite

Characterization of expression and enzyme activity of lipoxygenases during fruit softening and superficial scald development in ‘Wujiuxiang’ pear. (2016). Journal of Applied Botany and Food Quality, 89. https://doi.org/10.5073/JABFQ.2016.089.040