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Plant and Cell Physiology Advance Access published online on December 9, 2008
Plant and Cell Physiology, doi:10.1093/pcp/pcn191
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© The Author 2008. Published by Oxford University Press on behalf of Japanese Society of Plant Physiologists. All rights reserved. For Permissions, please e-mail: journals.permissions@oxfordjournals.org

Response of jujube fruits to exogenous oxalic acid treatment based on proteomic analysis

Qing Wang1,2, Tongfei Lai1,2, Guozheng Qin1 and Shiping Tian1

1Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, the Chinese Academy of Sciences, Beijing 100093, China
2Graduate School of the Chinese academy of Sciences, Beijing 100039, China

Corresponding author: Prof. Dr. Shiping Tian, Key Laboratory of Photosynthesis and Environmental Molecular Physiology, the Institute of Botany, the Chinese Academy of Sciences, Beijing 100093, China. Tel: +86-10-6283-6559. Fax: +86-10-8259-4675; E-mail: tsp{at}ibcas.ac.cn


  Abstract

In this study, we found that oxalic acid (OA) at the concentration of 5 mM could delay jujube fruit senescence by reducing ethylene production, repressing fruit reddening and reducing alcohol content, which consequently increased fruit resistance against blue mold caused by Penicillium expansum. In order to gain a further understanding of mechanism by which OA delays senescence and increases disease resistance of jujube fruit, we used proteomic approach to compare soluble proteome of jujube fruits treated with water or 5 mM OA for 10 min. A total of 25 differentially expressed proteins were identified by using ESI-Q-TOF-MS/MS. Among these proteins, alcohol dehydrogenase 1 (ADH1), which plays a direct role in ethanol metabolism, was repressed and the abundances of 3 photosynthesis-related proteins were enhanced in jujube fruit after OA treatment. The protein identified as CBS domain-containing protein, which can regulate ethylene precursor, was also induced by OA treatment. The activity of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase was significantly suppressed in OA-treated jujube fruit. In addition, three proteins related to defense/stress response were up-regulated by OA, and contributed to establish systemic resistance induced by OA in jujube fruits. These results indicated that OA treatment might affect ethanol and ethylene metabolism resulting in delaying senescence, and increase resistance of jujube fruits against fungal pathogen.

Keywords: Oxalic acid - Senescence - Ethylene release - Defense response - Jujube fruits

(Received November 10, 2008; Accepted December 3, 2008)
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