Effect of pectic oligomers on physiological responses of chilling injury in discs excised from zucchini (Cucurbita pepo L.). |
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Authors: | René R Balandrán-Quintana Ana Ma Mendoza-Wilson Gerardo Alvarez-Manilla Carl W Bergmann Irasema Vargas-Arispuro Miguel Angel Martínez-Téllez |
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Affiliation: | Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Ciudad Universitaria s/n, Apdo. Postal 1542-C, Chihuahua, Chih, México. |
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Abstract: | The effect of pectic oligomers (OG) on ethylene biosynthesis, electrolyte leakage (EL), and CO(2) production was studied in discs excised from zucchini fruit (Cucurbita pepo L.) and stored at 20 or 2.5 degrees C. At 20 degrees C, OG enhanced ethylene biosynthesis and had a transient effect on decreasing EL, but showed little effect on respiratory rate; both the amount and size of the oligomer were important in changing both ethylene synthesis and EL. At 2.5 degrees C, OG increased both ethylene biosynthesis and respiratory rate with a maximum effect at 100 microg of oligomer and peaking at 6 h; shorter oligomers demonstrated an even greater effect on ethylene biosynthesis, but differences were smaller in respiratory rate. EL at 2.5 degrees C was affected most by 1 microg of OG and by monomeric galacturonic acid, with transient increases that peaked at 8 h. We suggest a signaling role for OG in the early steps of cold acclimation or chilling injury. |
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Keywords: | chilling injury oligosaccharins pectic oligomers ethylene electrolyte leakage Cucurbita pepo L. zucchini squash |
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