Abstract
To determine the effect of different temperature on strawberry after harvest, physiological indicator analysis and proteomics analysis were conducted on ripened strawberry (“Sweet Charlie”) fruit stored at 4, 23, and 37°C for 10 or 20 days. Results showed that 4°C maintained a better visual quality of strawberry, and the weight loss and firmness remained stable within 3 days. Low temperature negatively affected anthocyanin but positively affected soluble sugars. Though anthocyanin content was higher with increasing temperature, anthocyanin synthesis related proteins were downregulated. Higher indole-acetic acid (IAA) content in seeds and lower abscisic acid (ABA) content were found in berry at 4°C. Antioxidant related proteins were upregulated during storage, showing a significant up-regulation of peroxidase (POD) at 4°C, and ascorbate-glutathione (AsA-GSH) cycle related proteins and heat shock proteins (HSPs) at 37°C. In addition, overexpressed sugar phosphate/phosphate translocator, 1-aminocyclopropane-1-carboxylate oxidase, and aquaporin PIP2-2 had a positive effect in response to low temperature stress for containing higher protopectin content and POD activity.
Highlights
Strawberry (Fragaria × ananassa Duch.) is one of the most important globally cultivated fruit crops
The results showed that the fruit color developed into a dark red and lost its glossiness with prolonged storage time, and an increase in temperature resulted in more severe discoloration (Figure 1A)
Our results showed that five hormones were all induced by 37◦C treatment, and more indole-acetic acid (IAA) was detected in the seed and less abscisic acid (ABA) was detected in the berry at 4◦C (Supplementary Figure 2)
Summary
Strawberry (Fragaria × ananassa Duch.) is one of the most important globally cultivated fruit crops. Strawberry fruit is widely consumed for its flavor and appearance and for its medicinal value, such as eyesight protection, improved blood circulation [1], and anticarcinogenic activity [2]. Strawberries are perishable and susceptible to mechanical injury and physiological deterioration, which cause serious economic loss. Too high or too low storage temperature after harvest will have an important impact on the internal and external quality of strawberry fruit [3]. Some researchers have made in-depth studies on the mechanism of low-temperature storage of strawberry after harvest [4, 5]. The evaluation of strawberry quality for the market is focused on visual and internal characteristics, such as color, hardness, acidity, sweetness, and aroma [6]. With the development of economy, more, and more people are concerned about the nutritional quality of strawberries.
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