Apple fruit superficial scald resistance mediated by ethylene inhibition is associated with diverse metabolic processes

• DOI: 10.1111/tpj.13774
• Publication Date: 2017-11-21T11:20:46Z
• Authors: Nicola Busatto; Brian Farneti; Mauro Commisso; Martino Bianconi; Barbara Iadarola; Elisa Zago; Benedetto Ruperti; Francesco Spinelli; Angelo Zanella; Riccardo Velasco; Alberto Ferrarini; Giulia Chitarrini; Urska Vrhovsek; Massimo Delledonne; Flavia Guzzo; Guglielmo Costa; Fabrizio Costa
• Keywords: Malus

Fruits stored at low temperature can exhibit different types of chilling injury. In apple, one the most serious physiological disorders is superficial scald, which characterized by discoloration and brown necrotic patches on fruit exocarp. Although this phenomenon widely ascribed to oxidation α-farnesene, its physiology not yet fully understood. To elucidate mechanism scald development possible means prevention, we performed an integrated metabolite screen, including analysis volatiles, phenols lipids, together with a large-scale transcriptome study. We also determined that prevention through use ethylene action inhibitor, associated triggering cold acclimation-related processes. Specifically, inhibition perception stimulated production antioxidant compounds scavenge reactive oxygen species, synthesis fatty acids stabilize plastid vacuole membranes against temperature, accumulation sorbitol, act as cryoprotectant. The pattern sorbitol was consistent expression profile 6-phosphate dehydrogenase, MdS6PDH, overexpression in transgenic Arabidopsis thaliana plants confirmed involvement acclimation freezing tolerance.