title: Proteomic analysis of peel browning of 'Nanguo' pears after low-temperature storage.
abstract: BACKGROUND
  Postharvest ripening of the 'Nanguo' pear (Pyrus ussuriensis Maxim.) can be impeded by low-temperature storage. However, pears after long-term refrigeration are prone to peel browning when returned to room temperature conditions. This study investigated the browning mechanism of 'Nanguo' pear stored at a low temperature by analysing the differentially expressed proteins between healthy fruit and fruit with peel browning.
  
  
  RESULTS
  The results showed that 181 proteins underwent statistically significant changes. A categorisation of the disparately accumulated proteins was performed using gene ontology annotation. The results showed that the 'metabolic process', 'cellular process', 'catalytic activity', and 'binding' proteins were the most affected after low-temperature storage. Further analysis revealed that the differentially expressed proteins, which are related to peel browning, are primarily involved in the phenylpropanoid pathway, linoleic acid pathways, fatty acid biosynthesis pathway, glutathione metabolism pathway, photosynthesis pathway, oxidative phosphorylation pathway, and glycolysis pathway.
  
  
  CONCLUSIONS
  This study reveals that there are variations in key proteins in 'Nanguo' pear after low-temperature storage, and the identification of these proteins will be valuable in future functional genomics studies, as well as provide protein resources that can be used in the efforts to improve pear quality. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, P.R. China.
authors.forename: Jun-Wei
authors.initials: JW
authors.lastname: Wang
authors.affiliation: Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, P.R. China.
authors.forename: Xin
authors.initials: X
authors.lastname: Zhou
authors.affiliation: Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, P.R. China.
authors.forename: Qian
authors.initials: Q
authors.lastname: Zhou
authors.affiliation: Department of Horticulture, Shenyang Agricultural University, Shenyang, 110866, P.R. China.
authors.forename: Zhi-Yong
authors.initials: ZY
authors.lastname: Liu
authors.affiliation: Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, P.R. China.
authors.forename: Lei
authors.initials: L
authors.lastname: Sheng
authors.affiliation: Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, P.R. China.
authors.forename: Long
authors.initials: L
authors.lastname: Wang
authors.affiliation: Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, P.R. China.
authors.forename: Shun-Chang
authors.initials: SC
authors.lastname: Cheng
authors.affiliation: Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, P.R. China.
authors.forename: Shu-Juan
authors.initials: SJ
authors.lastname: Ji
mesh_terms: D003080:Cold Temperature; D061353:Food Storage; D005638:Fruit / Q000737:chemistry / Q000235:genetics / Q000378:metabolism; D010940:Plant Proteins / Q000235:genetics* / Q000378:metabolism; D040901:Proteomics; D031989:Pyrus / Q000737:chemistry / Q000235:genetics* / Q000378:metabolism
chemical_list: D010940:Plant Proteins
keywords: KEGG pathway; gene ontology; iTRAQ; peel browning; proteomic; ‘Nanguo’ pear