Protein changes associated with chilling tolerance in tomato fruit with hot water pre-treatment

•Hot water (HW) treatment induced chilling injury (CI) tolerance in tomato fruit.•HW decreased chilling injury (CI) symptoms, ion leakage and MDA production.•Proteomic analysis showed differentially expressed proteins associated with CI.•CI induces expression of enzymes involved in detoxification an...

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Bibliographic Details
Published in:Postharvest biology and technology 2017-12, Vol.134, p.22-30
Main Authors: Salazar-Salas, Nancy Y., Valenzuela-Ponce, Lourdes, Vega-Garcia, Misael O., Pineda-Hidalgo, Karen V., Vega-Alvarez, Milton, Chavez-Ontiveros, Jeanett, Delgado-Vargas, Francisco, Lopez-Valenzuela, Jose A.
Format: Article
Language:English
Subjects:
Antioxidants
Ascorbic acid
Biopolymer denaturation
Carbohydrate metabolism
Carbohydrates
Cellular manufacture
Cellular structure
Chilling
Chilling tolerance
Cold storage
Cooling
Damage tolerance
Detoxification
Energy metabolism
Enzymes
Fruits
Gene expression
Gene regulation
Genes
Heat shock proteins
Hot water
L-Ascorbate peroxidase
Metabolism
Peroxidase
Polypeptides
Pretreatment
Protein denaturation
Proteomics
Ribonucleic acid
Ripening
RNA
Small heat shock proteins
Structural damage
Superoxide dismutase
Thioredoxin
Thioredoxin peroxidase
Tomato
Tomatoes
Water damage
Water treatment
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Summary:•Hot water (HW) treatment induced chilling injury (CI) tolerance in tomato fruit.•HW decreased chilling injury (CI) symptoms, ion leakage and MDA production.•Proteomic analysis showed differentially expressed proteins associated with CI.•CI induces expression of enzymes involved in detoxification and energy metabolism.•CI tolerance involves higher expression of sHSP, GR-RBP and antioxidant enzymes. Hot water (HW) pre-treatment provides tolerance to chilling injury (CI) in tomato fruit, but little is known about the biochemical bases of this tolerance. The aim of this study was to identify proteins associated with CI tolerance in HW pre-treated tomato cv. Imperial. We used a comparative proteomic analysis between HW-treated (42°C, 5min) and non-treated fruit after cold storage (0, 10, and 20days at 5°C) and ripening (7days at 21°C); as well as real-time PCR to analyze the expression of genes encoding some selected proteins. Thirteen proteins were differentially expressed after 20days of cold storage and 13 after the subsequent ripening period; polypeptides showing greater accumulation in HW-treated fruit included small heat shock proteins, antioxidant enzymes (thioredoxin peroxidase 1, superoxide dismutase, and ascorbate peroxidase), plant defense proteins (PR-10 and remorin 1) and RNA-binding chaperone protein (GR-RBP). In addition, non-treated fruit showed higher expression of enzymes involved in detoxification, carbohydrate, and energy metabolism, suggesting a low cellular efficiency in energy production due to severe structural damage. The hot water-induced chilling tolerance in tomato fruit appears to be related with the prevention of protein denaturation, activation of the antioxidant and defense systems, and the potential regulation of cold sensitive genes.
ISSN:0925-5214
1873-2356
DOI:10.1016/j.postharvbio.2017.08.002