Low Temperature Conditioning Reduced the Chilling Injury by Regulating Expression of the Dehydrin Genes in Postharvest Huangguan Pear (Pyrus bretschneideri Rehd. cv. Huangguan)

‘Huangguan’ pear (Pyrus bretschneideri Rehd. cv. Huangguan) fruit is sensitive to chilling injury (CI), which exhibits peel browning spots (PBS) during cold storage. Dehydrin (DHN) considered be related tolerance in plants, but its function postharvest storage remains unclear. In this study, six PbDHNs (PbDHN1–6) genes were identified and characterized, the PbDHN proteins sorted into YnKn, SKn YnSKn according major conserved motifs number location of K-segments, S-segments, Y-segments. addition, there five cold-responsive cis-acting elements promoter region PbDHNs. The analysis quality suggested that compared with a temperature at 20 °C, 0 °C results CI fruit, while 10 low conditioning (LTC) alleviates CI. Moreover, gene expression indicated markedly enhanced temperatures, especially °C. transcripts PbDHN1, PbDHN4, PbDHN5 PbDHN6 also increased stored they lower than except PbDHN5. Compared LTC treatment significantly depressed PbDHN2, PbDHN3, PbDHN6, mRNA amount conclusion, PbDHN5, closely CI, lowered by down-regulating up-regulating fruit.