Details of Factor

General Information of Factor (ID: FP034)
  Factor Name Cold Stress Treatment; Glycine Betaine Treatment
  Factor Type Combined Factors; Environmental Conditions; Molecular Regulation
  Factor Description
Plants are often subjected to extreme temperatures, including cold stress and heat stress. Cold and heat stress significantly restrains plants' geographical distribution, growth habits, and productivity. High-temperature-induced shortening of developmental phases reduced light perception over the shortened life cycle and perturbated the processes associated with carbon assimilation and oxidative damage caused by the heat-induced imbalance of photosynthesis and respiration. Under cold stress conditions, plants exhibit various cold-induced physiological and biochemical responses, such as the production of reactive oxygen species (ROS), changes in membrane lipid composition, and alterations in osmolytes. Both cold and heat alter the fluidity of cellular membranes, which can affect the structure and activity of membrane-localized proteins such as Ca2+ channels, thereby triggering Ca2+ influx, a crucial process for inducing temperature-responsive gene expression.
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Glycine betaine (GB) is an N-trimethyl derivative of glycine and a quaternary ammonium compound; it acts as an essential osmotic regulator that protects plant tissue against environmental stress and enhances abiotic stress tolerance. In plants, GB has the regulatory function of protecting membrane and protein stabilization, maintaining cell osmotic pressure, and improving tolerance against cold and water stress.
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 The Content Variation of Natural Product Induced by This Factor
      Species Name: Prunus persica Batsch cv. 'Yuhua No. 2'
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          Experiment Detail
Peach fruit (Prunus persica Batsch cv. 'Yuhua No. 2') was hand-harvested at commercial maturity (about 9-12N firmness, 10-12% total soluble solids) from a local orchard in Nanjing, China. The fresh weight of 'Yuhua No. 2' peach is about 215g and the dry weight is about 30g. The fruit shape is round and the diameter size is about 72 mm. The peaches were selected in uniform size and color and absence of any damage. The selected peaches were randomly divided into two groups, each with 360 fruits for 3 replicates. According to our previous study, 10 mmol/LGB was selected as the treatment concentration. Peach fruits were immersed in 10 mmol/LGB solution for 10 min to ensure that GB could be equally distributed on the fruits. The control fruits were soaked in sterile deionized water for 10 min. After treatment, all fruits were air dried about 30 min and stored at 0℃ with a relative humidity of 85-90% for 35 days. Mesocarp samples were collected from 18 fruits on the 7th, 14th, 21th, 28th, 35th day and frozen in liquid nitrogen, then stored at -80℃ until biochemical analysis. Another 18 fruits were removed from 0℃ after 7th, 14th, 21th, 28th, 35th day, and held at 20℃ for three days to simulate shelf condition, and then evaluated CI index, firmness and extractable juice. Each treatment was replicated three times and the experiment was conducted twice with similar results.
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          Factor Function
Glycine betaine (GB) treatment enhanced chilling tolerance throughout regulating phenolic and sugar metabolisms in peach fruit during cold storage. The alleviation of chilling injury (CI) by GB treatment may be attributed to enhancement of individual of phenolic compounds and sucrose content, and induce the activities of enzymes related to phenolic and sugar metabolisms.
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            3,4-Dihydroxybenzoic Acid [1]
               Factor Link Part Location NP Content
 
Cold storage(days): 0
    NP Info    Flesh tissues Nanjing, China
NP Content: 0.75 ± 0.03 mg/g fresh weight
 
Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 0.82 ± 0.05 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 1.16 ± 0.08 mg/g fresh weight
 
Cold storage(days): 21
    NP Info    Flesh tissues Nanjing, China
NP Content: 0.78 ± 0.06 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 10
    NP Info    Flesh tissues Nanjing, China
NP Content: 1.03 ± 0.06 mg/g fresh weight
 
Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 0.52 ± 0.03 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 0.61 ± 0.04 mg/g fresh weight
            Chlorogenic Acid [1]
               Factor Link Part Location NP Content
 
Cold storage(days): 0
    NP Info    Flesh tissues Nanjing, China
NP Content: 36.78 ± 1.54 mg/g fresh weight
 
Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 40.25 ± 1.28 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 48.33 ± 1.61 mg/g fresh weight
 
Cold storage(days): 21
    NP Info    Flesh tissues Nanjing, China
NP Content: 32.06 ± 1.14 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 10
    NP Info    Flesh tissues Nanjing, China
NP Content: 45.86 ± 2.02 mg/g fresh weight
 
Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 26.58 ± 1.32 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 32.26 ± 1.04 mg/g fresh weight
            Cianidanol [1]
               Factor Link Part Location NP Content
 
Cold storage(days): 0
    NP Info    Flesh tissues Nanjing, China
NP Content: 22.15 ± 0.86 mg/g fresh weight
 
Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 30.82 ± 1.03 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 45.89 ± 1.24 mg/g fresh weight
 
Cold storage(days): 21
    NP Info    Flesh tissues Nanjing, China
NP Content: 26.51 ± 0.65 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 10
    NP Info    Flesh tissues Nanjing, China
NP Content: 36.23 ± 1.42 mg/g fresh weight
 
Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 20.35 ± 1.34 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 30.54 ± 0.68 mg/g fresh weight
            Isoquercitrin [1]
               Factor Link Part Location NP Content
 
Cold storage(days): 0
    NP Info    Flesh tissues Nanjing, China
NP Content: 2.25 ± 0.03 mg/g fresh weight
 
Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 3.05 ± 0.04 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 3.56 ± 0.03 mg/g fresh weight
 
Cold storage(days): 21
    NP Info    Flesh tissues Nanjing, China
NP Content: 2.68 ± 0.03 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 10
    NP Info    Flesh tissues Nanjing, China
NP Content: 3.08 ± 0.02 mg/g fresh weight
 
Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 1.86 ± 0.06 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 2.23 ± 0.05 mg/g fresh weight
            Neochlorogenic Acid [1]
               Factor Link Part Location NP Content
 
Cold storage(days): 0
    NP Info    Flesh tissues Nanjing, China
NP Content: 32.43 ± 1.25 mg/g fresh weight
 
Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 45.16 ± 1.36 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 66.28 ± 1.58 mg/g fresh weight
 
Cold storage(days): 21
    NP Info    Flesh tissues Nanjing, China
NP Content: 40.22 ± 1.03 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 10
    NP Info    Flesh tissues Nanjing, China
NP Content: 50.08 ± 0.96 mg/g fresh weight
 
Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 25.15 ± 0.87 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 38.63 ± 1.32 mg/g fresh weight
            Nicotiflorin [1]
               Factor Link Part Location NP Content
 
Cold storage(days): 0
    NP Info    Flesh tissues Nanjing, China
NP Content: 0.36 ± 0.02 mg/g fresh weight
 
Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 0.45 ± 0.03 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 0.82 ± 0.05 mg/g fresh weight
 
Cold storage(days): 21
    NP Info    Flesh tissues Nanjing, China
NP Content: 0.52 ± 0.03 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 10
    NP Info    Flesh tissues Nanjing, China
NP Content: 0.63 ± 0.03 mg/g fresh weight
 
Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 0.26 ± 0.02 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 0.43 ± 0.03 mg/g fresh weight
            Rutin [1]
               Factor Link Part Location NP Content
 
Cold storage(days): 0
    NP Info    Flesh tissues Nanjing, China
NP Content: 3.23 ± 0.05 mg/g fresh weight
 
Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 3.86 ± 0.03 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 7
    NP Info    Flesh tissues Nanjing, China
NP Content: 4.19 ± 0.03 mg/g fresh weight
 
Cold storage(days): 21
    NP Info    Flesh tissues Nanjing, China
NP Content: 3.02 ± 0.12 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 10
    NP Info    Flesh tissues Nanjing, China
NP Content: 3.53 ± 0.06 mg/g fresh weight
 
Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 2.12 ± 0.08 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 35
    NP Info    Flesh tissues Nanjing, China
NP Content: 2.86 ± 0.04 mg/g fresh weight

References
1 Glycine betaine reduces chilling injury in peach fruit by enhancing phenolic and sugar metabolisms