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<p>Starch degradation is closely related to the ripening and intrinsic quality formation of pear fruit. Additionally, special sand pear varieties are prone to watercore at maturity, which may be closely related to starch degradation. In this study, we found that the starch content exhibited a trend of increasing first and then decreasing, while the change in α-amylase or β-amylase activity was the opposite during the ‘Akibae’ and ‘Housui’ pear fruit development process. However, no direct correlation was observed between starch dynamics and the expression of specific amylase genes. Preharvest or postharvest ethephon treatment increased α-amylase or β-amylase activity and promoted starch degradation. In addition, watercore pulp also showed significantly starch degradation and amylase activity increased. The qRT-PCR analysis of PpAMYs and PpBAMs indicated the considerable role of <i>PpAMY1b</i> and <i>PpBAM3a</i> in ethephon treatment or watercore fruit starch degradation. Subcellular localization showed <i>PpAMY1b</i> and <i>PpBAM3a</i> were localized in the cytoplasm and chloroplasts, respectively. Transient expression of <i>PpAMY1b</i> and <i>PpBAM3a</i> in pear fruit significantly promoted starch degradation and increased the activity of α-amylase or β-amylase, respectively. These findings suggested the <i>PpAMY1b</i> and <i>PpBAM3a</i> were pivotal ethylene-induced amylase genes involved in starch degradation and closely related to watercore diffusion in pear fruit.</p>

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Ethylene-induced starch degradation in sand pear: key roles of PpAMY1b and PpBAM3a in fruit development and watercore disorder

  • 期刊论文

  • 发表日期：

    2025年8月8日

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  • Tao Chen,
  • Hao Ma,
  • Qing-Jiang Wei,
  • Jing Zhang,
  • Chun-Lei Wang,
  • Xiao Liu

摘要

Starch degradation is closely related to the ripening and intrinsic quality formation of pear fruit. Additionally, special sand pear varieties are prone to watercore at maturity, which may be closely related to starch degradation. In this study, we found that the starch content exhibited a trend of increasing first and then decreasing, while the change in α-amylase or β-amylase activity was the opposite during the ‘Akibae’ and ‘Housui’ pear fruit development process. However, no direct correlation was observed between starch dynamics and the expression of specific amylase genes. Preharvest or postharvest ethephon treatment increased α-amylase or β-amylase activity and promoted starch degradation. In addition, watercore pulp also showed significantly starch degradation and amylase activity increased. The qRT-PCR analysis of PpAMYs and PpBAMs indicated the considerable role of PpAMY1b and PpBAM3a in ethephon treatment or watercore fruit starch degradation. Subcellular localization showed PpAMY1b and PpBAM3a were localized in the cytoplasm and chloroplasts, respectively. Transient expression of PpAMY1b and PpBAM3a in pear fruit significantly promoted starch degradation and increased the activity of α-amylase or β-amylase, respectively. These findings suggested the PpAMY1b and PpBAM3a were pivotal ethylene-induced amylase genes involved in starch degradation and closely related to watercore diffusion in pear fruit.