Fatty acid desaturation in chilling-sensitive and chilling-tolerant mandarin fruit during postharvest cold storage
Fatty acid (FA) desaturation is a critical step in the response of plant tissues to low temperature stress. To unveil the role of FA desaturation in the natural tolerance or susceptibility of mandarin fruit to chilling injury (CI) during postharvest cold storage, we have investigated changes in FA c...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/414234 |
| Acceso en línea: | http://hdl.handle.net/10261/414234 https://api.elsevier.com/content/abstract/scopus_id/105024239539 |
| Access Level: | acceso abierto |
| Palabra clave: | Chilling injury Cold storage Desaturation Fatty acids Mandarin |
| Sumario: | Fatty acid (FA) desaturation is a critical step in the response of plant tissues to low temperature stress. To unveil the role of FA desaturation in the natural tolerance or susceptibility of mandarin fruit to chilling injury (CI) during postharvest cold storage, we have investigated changes in FA content and composition, and in expression of ten genes involved in different steps of FA desaturation in the flavedo of the CI-sensitive Fortune mandarin and the CI-tolerant Nadorcott during 8 weeks of storage at 2 ºC. Transcriptomic analysis of the genes involved in key steps of FA desaturation revealed that eight of those were more highly expressed in the CI-sensitive mandarin than in the tolerant at harvest, and the expression of most of them declined during storage at 2 ºC. Content of total FA, oleic, linoleic and linolenic acid, as well as the ratio of unsaturated/saturated FA (UFA/SFA), were also markedly higher in Fortune fruit at harvest than in Nadorcott, and remained superior during cold storage. Together, our results suggest that differences in FA metabolism between CI-sensitive and CI-tolerant mandarin are mainly determined by preharvest factors, probably as a response of sensitive genotypes to environmental conditions, that further modulate the changes in FA content, the unsaturation ratio and the expression of FA desaturase genes during subsequent postharvest storage at 2 ºC. |
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