Effects of Methyl Jasmonate on Fruit Coloration and Quality Improvement in Pears (Pyrus bretschneideri)
Author:
Li Bo123, Zhang Xiangzhan123ORCID, Han Chunhong1234, Duan Ruiwei123, Yang Jian123, Xue Huabai123
Affiliation:
1. National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crop, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China 2. Key Laboratory of Fruit Breeding Technology of Ministry of Agriculture and Rural Affairs, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China 3. Henan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China 4. College of Horticulture and Plant Conservation, Henan University of Science and Technology, Luoyang 471023, China
Abstract
Red-skinned pears with a bright red color and abundant health benefits are favored by consumers. However, fruit coloration and inner quality are usually affected by adverse factors, which lead to a decline in fruit quality and commerciality. Methyl jasmonate (MeJA) has been reported to be involved in many plant processes, including anthocyanin accumulation, while the value of MeJA application for fruit coloration and quality improvement in red-skinned pears is still largely unclear. The application of 0, 0.5, 1.0, or 2.0 mM MeJA at different fruit development stages significantly promoted red coloration in ‘Danxiahong’ pears. Moreover, MeJA treatment increased the fruit soluble solids, improved the total sugar content, decreased the fruit acid content, and significantly increased the total sugar/total acid ratio. However, no significant effect was observed on the fruit’s shape or longitudinal or transverse diameters. RT-qPCR analysis indicated that the expression of anthocyanin biosynthetic regulatory and structural genes, including PbrMYB10, PbrbHLH3, PbrWD40, PbrPAL, PbrCHI, PbrDFR, and other genes, was induced by MeJA treatments. Overall, our findings demonstrate that the application of MeJA plays a significant role in promoting anthocyanin accumulation in pear peels, leading to enhanced fruit coloration. Furthermore, MeJA treatment also positively impacts the improvement of the inner fruit quality. These results not only provide valuable insights into the mechanism of MeJA-mediated coloration but also contribute to a better understanding of the overall role of MeJA in pear fruit development and quality enhancement.
Funder
Major Scientific and Technological Project of Henan Province National Natural Science Foundation of China Earmarked Fund for China Agriculture Research System Agricultural Science and Technology Innovation Program Collaborative Innovation Project of ZFRI, CAAS
Subject
Agronomy and Crop Science
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