title: Proteomic analysis of peach fruit during ripening upon post-harvest heat combined with 1-MCP treatment.
abstract: Regulation of peach fruit ripening by heat combined with 1-Methylcyclopropene (1-MCP) was studied by 2-dimensional gel electrophoresis (2-DE) and Matrix-Assisted Laser Desorption/Ionization Time of Flight tandem Mass Spectrometry (MALDI-TOF/TOF). Proteins from peach fruits after harvest (CK) and treated by heat combined with 1-MCP (HM) were then stored at room temperature for 0, 1, 3 and 5days. Among the identified 42 protein spots, the differential abundant proteins belonged to pathways of defense and response (35.71%), energy and metabolism (30.95%), ripening and senescence (14.29%), cell structure (14.29%) and protein fate (4.76%). Compared with separate heat or 1-MCP treatment, pectinesterase inhibitor (PEI) and heat shock protein (HSP) appeared, and abscisic stress ripening-like protein (ASR) disappeared after the treatment, while HM specifically increased the abundances of glutathione peroxidase (GPX), peroxiredoxin, calmodulin, and decreased those of cytosolic malate dehydrogenase, d-3-phosphoglycerate dehydrogenase (GAPDH) and glutamine synthetase. HM treatment protected fruit cells by enhancing the capabilities of stress response and defense, inhibiting substance and energy metabolism, limiting cell calcium loss. The results suggest that the self-defense capability of peach fruit was boosted by HM treatment. This study is informative in exploring the influences of HM on peach fruit ripening by demonstrating that 1-MCP and heat functioned synergistically.
  
  
  CONCLUSIONS
  To analyze the functions of differentially expressed proteins and to elucidate the response of early-maturing melting peach fruit (cv. Huiyulu) during ripening, we herein, for the first time, studied the effects of HM treatment on involved protein profiles by a proteomic approach with 2-DE and MALDI-TOF/TOF. This study successfully verified that HM functioned synergistically rather than simply superimposed on the proteome level. In addition, this study explains the molecular mechanism regarding peach fruit development and ripening on the proteome level, offers new insights into relevant physiological mechanism, and provides theoretical evidence for reinforcing quality control of post-harvest peach fruit in practice.
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors: Li
authors: L
authors: Jiang
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Suzhou Academy of Agricultural Science, Suzhou 215155, PR China.
authors: Li
authors: L
authors: Zhang
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors: Yun
authors: Y
authors: Shi
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors: Zhaoxin
authors: Z
authors: Lu
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: yuzhi88@yahoo.com.cn.
authors: Zhifang
authors: Z
authors: Yu
mesh_terms: D003521:Cyclopropanes / Q000494:pharmacology*; D005638:Fruit / Q000378:metabolism*; D018506:Gene Expression Regulation, Plant / Q000187:drug effects*; D006358:Hot Temperature; D010940:Plant Proteins / Q000096:biosynthesis*; D040901:Proteomics; D027861:Prunus / Q000378:metabolism*; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
chemical_list: D003521:Cyclopropanes; D010940:Plant Proteins; C412563:1-methylcyclopropene
keywords: 1-MCP; 2-DE; Heat; Peach fruit ripening; Proteomics