Low temperature delays degreening of apple fruit by inhibiting pheophorbide a oxygenase (PAO) pathway and chlorophyll oxidation during ripening.

Abstract

The effects of low temperature (LT) on chlorophyll (Chl) degradation in peel of apple fruit during ripening were investigated. Apples collected at commercial maturity were stored at 4 ± 0.5°C. Our data indicated that LT treatment reduced respiration rate and ethylene production and slowed down softening of apple fruit during ripening. The LT treatment delayed increase in L*, a*, and b* values and decrease in Chl content compared with controls. The LT treatment reduced hydrogen peroxide (H2 O2 ) and malondialdehyde (MDA) contents and decelerated superoxide anion (O2 ·- ) production rate in chloroplast of peel compared with controls during ripening. The LT treatment differentially reduced activities of pheophytin pheophorbide hydrolase (PPH), Mg-dechelatase (MDcase), chlorophyll-degrading peroxidase (Chl-POX), and Chl oxidase, while enhanced SOD activity in chloroplast of peel during ripening. Expression levels of MdHCARa, MdNYC1, MdNYC3, MdNYE1, MdRCCR2, MdPPH1, MdPAO6, MdPAO8, and MdNOL2 in peel were differentially reduced by LT treatment during ripening. Our results indicated that LT treatment might delay Chl degradation through inhibiting PAO pathway and Chl oxidation during ripening of apple fruit. PRACTICAL APPLICATIONS: The LT is a common practice used to extend storage life of apple fruit. Degreening caused by Chl degradation is an integral part of fruit ripening, and elucidating its mechanism is an important subject for fruit quality maintenance. Our data indicated that LT delayed degreening of apple fruit by inhibiting PAO pathway and Chl oxidation during ripening. These results will provide useful information for clarifying molecular mechanisms of LT in regulation of degreening and also for quality maintenance of apple fruit.