BACKGROUND Salicylic acid (SA) and jasmonic acid (JA) both can enhance resistance of chilling injury (CI) in cold storage peach fruit, but the regulatory mechanisms involved and whether there is a coordinated regulation between them is unclear. In this study, postharvest peach fruit were treated with an aqueous SA solution for 15 min or an aqueous JA solution for 30 s before storage at 4°C for 35 d. RESULTS SA and JA treatments both delayed and reduced development of internal browning (a symptom of CI) and induced the accumulation of H2 O2 and sucrose. The SA and JA also reduced catalase and peroxidase activities, which are involved in H2 O2 generation. The SA and JA treatments significantly regulated the transcript abundance of genes related to sucrose biosynthesis and degradation consistent with the observed increase in sucrose content. CONCLUSION These results intimate that JA and SA may be involved in coordinating the alleviation of CI via increased accumulation of sucrose. This article is protected by copyright. All rights reserved.

中文翻译：

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茉莉酸和水杨酸诱导桃果实中蔗糖积累并提高抗冷害能力

背景水杨酸（SA）和茉莉酸（JA）均能增强冷库桃果实的抗冷害能力，但其调控机制及两者之间是否存在协同调控尚不清楚。在本研究中，采后桃果实用 SA 水溶液处理 15 分钟或 JA 水溶液处理 30 秒，然后在 4°C 下储存 35 天。结果 SA 和 JA 处理都延迟和减少了内部褐变（CI 的一种症状）的发展，并诱导了 H2O2 和蔗糖的积累。SA 和 JA 还降低了过氧化氢酶和过氧化物酶的活性，它们与 H2 O2 的生成有关。SA 和 JA 处理显着调节与蔗糖生物合成和降解相关的基因的转录丰度，与观察到的蔗糖含量增加一致。结论 这些结果表明 JA 和 SA 可能通过增加蔗糖积累参与协调 CI 的缓解。本文受版权保护。版权所有。