Differences in Sucrose Metabolism in Peach Fruit Stored at Chilling Stress versus Nonchilling Stress Temperatures

摘要

To explore differences in sucrose metabolism between peach fruit subjected to chilling stress (5 degrees C) and nonchilling stress (10 degrees C), sucrose concentration as well as the activities and gene expression levels for enzymes associated with sucrose metabolism were compared. Fruits stored at 5 degrees C accumulated higher concentrations of H2O2 and developed severe chilling injury (CI) compared with fruit kept at 10 degrees C. Activities and gene expression levels for enzymes related to sucrose metabolism, such as acid invertase (AI), neutral invertase (NI), sucrose synthase (SS), and sucrose phosphate synthase (SPS) were higher in fruit stored at 5 degrees C than at 10 degrees C throughout or late in storage. A sharp increase in net sucrose cleavage activity dramatically decreased sucrose concentration and increased reducing sugars at 5 degrees C. The sucrose concentration at 10 degrees C increased over the first 21 days and then declined slightly, and was higher than in fruit at 5 degrees C throughout storage. The increase in net sucrose cleavage activity at 5 degrees C is contrary to the expectation that biochemical reactions ordinarily proceed more rapidly with increasing temperature. We conclude that chilling stress stimulates the activities and transcription levels of enzymes involved in sucrose metabolism, resulting in increased sucrose cleavage.