γ-Aminobutyric acid boosts chilling tolerance by promoting the methionine sulfoxide reductase-thioredoxin reductase system in peach fruit
Jiao, Caifeng
The effects of γ-aminobutyric acid (GABA) on promotion of chilling tolerance and the methionine sulfoxide reductase (MSR)-thioredoxin reductase (TrxR) system in peach (Prunus persica) fruit were investigated. The peaches were immersed in distilled water (as a control) and GABA solution followed by chilling treatment for 35 days. GABA treatment suppressed the augmentation of chilling injury (CI) index and weight loss rate, and the decline of firmness and total soluble solids content in peaches caused by chilling. The superoxide anion (O₂·⁻) production rate, hydrogen peroxide (H₂O₂) content and reactive oxygen species accumulation were also retarded following GABA application. GABA treatment elevated the activity and gene expression of methionine sulfoxide reductase A (MSRA) and MSRB. Moreover, the activity and gene expression of TrxR were enhanced by GABA application. Additionally, GABA treatment increased the reduced nicotinamide adenine dinucleotide phosphate (NADPH) content and decreased the oxidized nicotinamide adenine dinucleotide phosphate (NADP) content, consequently boosting the NADPH/NADP ratio. Also, the activity and gene expression of glucose-6-phosphate dehydrogenase (G6PDH) and 6-phosphogluconate dehydrogenase (6GPDH) were promoted following GABA application. Thus, GABA treatment induced the MSR-TrxR system, consequently reducing CI in peaches.
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