Hormone profiling and heat-induced tolerance to cold stress in citrus fruit
The involvement of jasmonic acid (JA), different JA-related metabolites, salicylic acid (SA), indole-3-acetic acid (IAA) and abscisic acid (ABA) in the heat-induced cross-adaptation to chilling has been investigated in citrus fruit. The effects of heating ‘Fortune’ mandarins at 37 ºC, and storing th...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/280923 |
| Acceso en línea: | http://hdl.handle.net/10261/280923 https://api.elsevier.com/content/abstract/scopus_id/85137019989 |
| Access Level: | acceso abierto |
| Palabra clave: | Chilling Indole-3-acetic acid Cis-(+)−12-Oxo-phytodienoic acid Jasmonic acid Jasmonoyl-isoleucine Methyl jasmonate Salicylic acid |
| Sumario: | The involvement of jasmonic acid (JA), different JA-related metabolites, salicylic acid (SA), indole-3-acetic acid (IAA) and abscisic acid (ABA) in the heat-induced cross-adaptation to chilling has been investigated in citrus fruit. The effects of heating ‘Fortune’ mandarins at 37 ºC, and storing them at a chilling temperature (2 ºC) after being exposed, or not, to a heat-conditioning treatment (3 d at 37 ºC) on the levels of these signalling molecules were examined. Jasmonate metabolism activation at 37 ºC was followed by that of SA, and then by a rise in IAA and a drop in ABA. Storage at 2 ºC transiently increased the contents of IAA, of the JA precursor, cis-(+)− 12-oxo-phytodienoic acid (OPDA), and of the JA-derivatives jasmonoyl-isoleucine (JAIle) and methyl jasmonate (MeJA), and decreased ABA in the non-conditioned fruit. The results also indicated that fruit were protected from developing chilling symptoms by virtue of the heat-conditioning treatment having higher JAIle levels than the non-conditioned fruit for very long cold storage periods, while the heat-induced rises in SA, OPDA and MeJA noted in the cold-stored fruit were transient. |
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