Lysophosphatidylethanolamine delays fruit softening of persimmon (Diospyros kaki)
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We investigated the possibility of prolonging the freshness of persimmons (Diospyros kaki) for overseas export. Previous studies aimed at improving the shelf life of harvested persimmons focused on the synthetic gas 1-MCP, an inhibitor of ethylene perception. In this study, the natural lipid compound lysophosphatidylethanolamine (LPE) was applied to prolong the freshness of persimmons. LPE significantly delayed persimmon softening when applied not only during fruit growth, but also after harvest, or after a long period of post-harvest cold storage, simulating conditions of overseas export. LPE suppressed the expression of the softening-related genes ACS1, ACO1, ERF24, DkUGD1, DkCHI3, and DkB-CHI1. These results reveal the effects of LPE on persimmon softening and the related molecular mechanisms and provide evidence that LPE can be used to delay persimmon softening.
KeywordsPersimmon Diospyros kaki Fruit softening Lysophosphatidylethanolamine Ethylene biosynthesis genes Starch degradation genes
This study was supported by grants from the Next-Generation BioGreen 21 Program (Project Nos. PJ01348601 & PJ01368201), the Rural Development Administration, Republic of Korea, and in part from the Korea Institute of Planning & Evaluation for Technology of Agriculture, Forestry, Fisheries and Food (IPET 112150-3), and the KRIBB Project Program.
Compliance with ethical standards
Conflict of interest
The authors have no conflict of interest to declare.
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