Low-temperature conditioning combined with cold storage inducing rapid sweetening of sweetpotato tuberous roots (Ipomoea batatas (L.) Lam) while inhibiting chilling injury

•LTC prevented chilling injury in sweetpotato roots during cold storage.•LTC combined with cold storage induce fast sweetening in tuberous roots.•LTC may trigger AmyB transcription via CBF pathway in sweetpotato roots.•Pre-storage LTC induced SOD, CAT and APX activities in sweetpotato roots. Sweetpo...

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Veröffentlicht in:Postharvest biology and technology 2018-08, Vol.142, p.1-9
Hauptverfasser: Li, Xia, Yang, Huqing, Lu, Guoquan
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description •LTC prevented chilling injury in sweetpotato roots during cold storage.•LTC combined with cold storage induce fast sweetening in tuberous roots.•LTC may trigger AmyB transcription via CBF pathway in sweetpotato roots.•Pre-storage LTC induced SOD, CAT and APX activities in sweetpotato roots. Sweetpotato tuberous roots (Ipomoea batatas (L.) Lam) are prone to chilling injury (CI) when stored at low temperature. Here, tuberous roots were subjected to low-temperature conditioning (LTC) at 10 °C for 5 d before exposure to chilling stress under cold storage at 4 °C for 28 d. After investigation of antioxidant and sugar metabolic responses to chilling stress, the results indicated that LTC treatment can enhance sweetness while effectively reducing CI observed in roots stored at 4 °C for 28 d. Moreover, LTC triggered increased sucrose levels, transcription of enzyme genes, and increased superoxide dismutase, catalase, and ascorbate peroxidase activities, while preventing increases in malondialdehyde content, relative leakage, and production of reactive oxygen species during cold storage. Furthermore, LTC may trigger beta-amylase gene transcription via C-repeat binding factor (CBF) pathway induction. Therefore, LTC combined with cold storage can induce fast sweetening in tuberous roots while preventing chilling injury.
doi_str_mv 10.1016/j.postharvbio.2018.04.002
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After investigation of antioxidant and sugar metabolic responses to chilling stress, the results indicated that LTC treatment can enhance sweetness while effectively reducing CI observed in roots stored at 4 °C for 28 d. Moreover, LTC triggered increased sucrose levels, transcription of enzyme genes, and increased superoxide dismutase, catalase, and ascorbate peroxidase activities, while preventing increases in malondialdehyde content, relative leakage, and production of reactive oxygen species during cold storage. Furthermore, LTC may trigger beta-amylase gene transcription via C-repeat binding factor (CBF) pathway induction. 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Lam) while inhibiting chilling injury</title><author>Li, Xia ; Yang, Huqing ; Lu, Guoquan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c349t-1d8ae2f11ade0fb21dda151de32dc8df26cbf9907eef7049cf34a1a19492666e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Antioxidant enzymes</topic><topic>Antioxidants</topic><topic>Ascorbic acid</topic><topic>Catalase</topic><topic>CBF</topic><topic>Chilling</topic><topic>Chilling injury</topic><topic>Cold storage</topic><topic>Conditioning</topic><topic>Cooling</topic><topic>Injury prevention</topic><topic>Ipomoea batatas</topic><topic>L-Ascorbate peroxidase</topic><topic>Low temperature</topic><topic>Low-temperature conditioning</topic><topic>Malondialdehyde</topic><topic>Oxidative stress</topic><topic>Peroxidase</topic><topic>Potatoes</topic><topic>Reactive oxygen species</topic><topic>Roots</topic><topic>Sucrose</topic><topic>Sugar</topic><topic>Superoxide dismutase</topic><topic>Sweetening</topic><topic>Sweetness</topic><topic>Sweetpotato</topic><topic>Temperature effects</topic><topic>Transcription factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Xia</creatorcontrib><creatorcontrib>Yang, Huqing</creatorcontrib><creatorcontrib>Lu, Guoquan</creatorcontrib><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Postharvest biology and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Xia</au><au>Yang, Huqing</au><au>Lu, Guoquan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Low-temperature conditioning combined with cold storage inducing rapid sweetening of sweetpotato tuberous roots (Ipomoea batatas (L.) Lam) while inhibiting chilling injury</atitle><jtitle>Postharvest biology and technology</jtitle><date>2018-08</date><risdate>2018</risdate><volume>142</volume><spage>1</spage><epage>9</epage><pages>1-9</pages><issn>0925-5214</issn><eissn>1873-2356</eissn><abstract>•LTC prevented chilling injury in sweetpotato roots during cold storage.•LTC combined with cold storage induce fast sweetening in tuberous roots.•LTC may trigger AmyB transcription via CBF pathway in sweetpotato roots.•Pre-storage LTC induced SOD, CAT and APX activities in sweetpotato roots. Sweetpotato tuberous roots (Ipomoea batatas (L.) Lam) are prone to chilling injury (CI) when stored at low temperature. Here, tuberous roots were subjected to low-temperature conditioning (LTC) at 10 °C for 5 d before exposure to chilling stress under cold storage at 4 °C for 28 d. After investigation of antioxidant and sugar metabolic responses to chilling stress, the results indicated that LTC treatment can enhance sweetness while effectively reducing CI observed in roots stored at 4 °C for 28 d. Moreover, LTC triggered increased sucrose levels, transcription of enzyme genes, and increased superoxide dismutase, catalase, and ascorbate peroxidase activities, while preventing increases in malondialdehyde content, relative leakage, and production of reactive oxygen species during cold storage. Furthermore, LTC may trigger beta-amylase gene transcription via C-repeat binding factor (CBF) pathway induction. Therefore, LTC combined with cold storage can induce fast sweetening in tuberous roots while preventing chilling injury.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><doi>10.1016/j.postharvbio.2018.04.002</doi><tpages>9</tpages></addata></record>
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subjects Antioxidant enzymes
Antioxidants
Ascorbic acid
Catalase
CBF
Chilling
Chilling injury
Cold storage
Conditioning
Cooling
Injury prevention
Ipomoea batatas
L-Ascorbate peroxidase
Low temperature
Low-temperature conditioning
Malondialdehyde
Oxidative stress
Peroxidase
Potatoes
Reactive oxygen species
Roots
Sucrose
Sugar
Superoxide dismutase
Sweetening
Sweetness
Sweetpotato
Temperature effects
Transcription factors
title Low-temperature conditioning combined with cold storage inducing rapid sweetening of sweetpotato tuberous roots (Ipomoea batatas (L.) Lam) while inhibiting chilling injury
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