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Low-temperature adaptation and preservation revealed by changes in physiological–biochemical characteristics and proteome expression patterns in post-harvest Hami melon during cold storage

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Abstract

Main conclusion

The proteome and its time-dependent effects reveal the importance of stress response (including expression regulation of heat-shock proteins) and fatty acid metabolism in cold adaptation and preservation of Hami melon.

Abstract

To better understand the molecular mechanism of how Hami melons respond to low-temperature stress, this study investigated the relevant physiological characteristics, catalytic antibody activity, and quantitative proteomics of Hami melon (Jiashi muskmelon) during low-temperature storage. Jiashi muskmelon was stored inside two refrigerators set at 21 °C (control group) and 3 °C, respectively, for 24 days. Low-temperature storage led to a significantly reduced decay rate, weight loss rate, and loss of relative conductivity. It also maintained fruit firmness, inhibited the production rate of malondialdehyde and H2O2, and induced over-expression of antioxidant enzyme and ATPase. A total of 1064 differentially expressed proteins (DEPs) were identified during low-temperature storage. Stimulation response was the main process in response to low-temperature. To further verify the proteome data, we selected four heat-shock proteins (HSP) displaying relatively high expression levels. Real-time fluorescence PCR results confirmed that HmHSP90 I, HmHSP90 II, HmHSP70, and HmsHSP were significantly up-regulated upon low-temperature induction. These proteins may protect the Hami melon from physiological and cellular damage due to the low-temperature stress by acting alone or synergistically. Additionally, the main enrichment term of the fatty acid metabolism-related DEPs was fatty acid beta oxidation at 21 °C in contrast to fatty acid biosynthesis processes at 3 °C. It is speculated that Hami melon enhances low-temperature adaptability by slowing down the oxidative degradation of fatty acids and synthesizing new fatty acids at low temperatures. This study provides new insights into the mechanism of low-temperature adaptation and preservation in post-harvest Hami melon during cold storage.

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Data availability

All data supporting the findings of this study are available within the article and its supplementary information files. Additional data sets generated and/or analyzed during the current study are available from the corresponding author upon reasonable request.

Abbreviations

DEP:

Differentially expressed proteins

HSP:

Heat-shock proteins

MDA:

Malondialdehyde

FAD:

Fatty acid desaturases

POD:

Peroxidase

CAT:

Catalase

ROS:

Reactive oxygen species

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Acknowledgements

We thank Dr. Yong Zou from the Swedish University of Agricultural Sciences for his suggestions and efforts in the paper.

Funding

The National Natural Science Foundation of China supported our project entitled, “The molecular mechanism of Hami melon membrane damage in cold stress” (31560471).

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Authors and Affiliations

  1. Food College, Shihezi University, Xinjiang, 832003, People’s Republic of China

    Ming Ning, Fengxian Tang, Jiluan Chen, Wen Song, Wenchao Cai, Qin Zhang, Xinxin Zhao, Xinquan Yang & Chunhui Shan

  2. School of Life Science and Food Engineering, Hebei University of Engineering, Handan, 056038, People’s Republic of China

    Guangfei Hao

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  1. Ming Ning
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Correspondence to Chunhui Shan or Guangfei Hao.

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Ning, M., Tang, F., Chen, J. et al. Low-temperature adaptation and preservation revealed by changes in physiological–biochemical characteristics and proteome expression patterns in post-harvest Hami melon during cold storage. Planta 255, 91 (2022). https://doi.org/10.1007/s00425-022-03874-7

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