Mitigation of peroxidative stress for barley exposed to cadmium in the presence of water-extractable organic matter from compost-like materials

The effects of water-extractable organic matter (WEOM) from compost-like materials on peroxidative stress were investigated for hydroponic culture of barley exposed to Cd. In the presence of WEOM, lipoxygenase activity and malondialdehyde, indices of peroxidative stress in barley, were significantly reduced, compared to those with Cd alone (5 μM) for a 30-d culture (p < 0.05). In addition, Cd uptake in the presence of WEOM samples was significantly lower than that in their absence (p < 0.05). These results indicate that the addition of WEOM can be effective in mitigating the peroxidative stress in barley exposed to Cd. Of the total Cd in the solution, 7–8% was complexed with WEOM, indicating that the complexation of Cd with WEOM is a minor factor in reducing Cd-induced stress in barley. The WEOM sample was purified by cation-exchange column and ultrafiltration to remove the nutrient minerals, such as Ca, Mg and Fe. When the purified WEOM was employed for hydroponic culture in the presence of Cd, significant decreases in peroxidative stress and Cd uptake were observed (p < 0.05). These results show that the organic components in WEOM contribute to the mitigation of peroxidative stress in barley exposed to Cd.     

Volatile components and their corresponding synthetic gene expression profile in the fruits of Actinidia chinensis北大核心CSCD

This study aimed to identify the difference in volatile aromatic components and the relationship with the expression pattern of their corresponding bio-synthesis genes in six kiwifruit (Actinidia chinensis) varieties (Cuiyu, Jintao, Jinyan, Chuhong, Donghong, and Xixuan). To provide a foundation for kiwifruit variety recognition, fruit quality evaluation, and molecular-assisted breeding, the volatile aromatic components in the ripe fruits of six kiwifruit varieties were evaluated by head space-solid phase micro extraction/gas chromatography-mass spectrometry. The aroma-synthesis-related genes, including acyltransferases (AcAT16), lipoxygenase (AcLox2), and terpene synthase genes (AcTPS1), were detected by the real time-quantitative polymerase chain reaction (qPCR) during the postharvest stage of fruits. Ninety-two aroma chemicals were identified in the tested kiwifruit cultivars. There were 35, 32, 30, 44, 28, and 17 of aromatic compounds in Cuiyu, Jintao, Jinyan, Chuhong, Donghong, and Xixuan, respectively. Esters were the main aroma components in Cuiyu, Jintao, and Jinyan. The major aromatic compounds of Chuhong, Donghong, and Xixuan were aldehydes and terpenoids. The expression level of AcATs16 and AcLox2 increased, and then decreased during the ripening of kiwifruit fruits. The expression of AcATs16 was significantly higher in Cuiyu and Jinyan than in other varieties. AcLox2 indicated significant abundance in Cuiyu and Chuhong. AcTPS1 was up-regulated in Jintao, Donghong, and Xixuan with fruit ripening; however, this was not observed in Cuiyu, Chuhong, and Jinyan. The difference in the composition and content of volatile aromatic components contributes to the difference in aroma in different kiwifruit cultivars. The diverse expression of AcATs16, AcLox2, and AcTPS1 might be closely related to the synthesis of ethyl butyrate, (E)-2-hexenal, and eucalyptol, respectively. © 2018 Science Press. All rights reserved.