PpERF17 alleviates peach fruit postharvest chilling injury under elevated CO₂ by activating jasmonic acid and γ-aminobutyric acid biosynthesis.

ABSTRACT: Internal browning (IB) is a common chilling injury (CI) feature in peach fruit after prolonged cold storage. Our previous study demonstrated that low O₂ and elevated CO₂ (eCO₂) condition of modified atmosphere (MA) storage alleviated CI by facilitating the accumulation of jasmonic acids (JAs) and γ-aminobutyric acid (GABA) in 'Zhonghuashoutao' ('ZHST') peach fruit. Here we show that 10% CO₂ alone can improve cold tolerance, with ethylene response factor 17 (PpERF17) identified as a pivotal transcription factor (TF) that promotes biosynthesis of JAs and GABA. Stable transformation of PpERF17 in tobacco resulted in reduced cold damage, attributed to decreased levels of hydrogen peroxide (H₂O₂) and malondialdehyde (MDA),

SUBMITTER: Ai S 

PROVIDER: S-EPMC11908827 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature