Comparative transcriptomic analysis reveals the potential mechanism of hot water treatment alleviated-chilling injury in banana fruit
Comparative transcriptomic analysis reveals the potential mechanism of hot water treatment alleviated-chilling injury in banana fruit
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DOI：
10.1016/j.foodres.2022.111296
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发表时间：
2022-07-01
影响因子：
8.1
通讯作者：
Chen, Jian-Ye
中科院分区：
文献类型：
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作者：
Si, Jia;Fan, Yin-Yin;Chen, Jian-Ye
香蕉果实在冷藏过程中容易发生冷害，导致品质劣变，商品减少。热水处理(HWT)，香蕉果实在热水(52℃)中浸泡3min，在7℃下贮藏，可减轻CI症状。本研究旨在探讨保鲜口服液减轻采后香蕉果实CI的分子机制。结果表明，HWT处理明显抑制了CI指数、相对电解质渗漏率、丙二醛(MDA)和O-2(中心点)含量的增加，促进了脯氨酸的积累。进一步对香蕉果实贮藏过程中果皮的转录组分析进行了评价。结果表明，与对照相比，差异表达基因主要集中在光合作用、叶绿素代谢、脂类代谢、谷胱甘肽代谢以及油菜素和类胡萝卜素的生物合成等方面。此外，转录组表达谱和RT-qPCR分析表明，HWT在冷藏过程中上调了与这些代谢途径和热休克蛋白(HSPs)相关的基因。总体而言，我们的研究结果清楚地揭示了HWT缓解香蕉果实CI的潜在途径，为应用热水降低水果CI提供了理论依据。
Banana fruit is prone to chilling injury (CI) during cold storage, resulting in quality deterioration and commodity reduction. The hot water treatment (HWT), dipping banana fruit in hot water (52.C) for 3 min, reduced CI symptom at 7 degrees C storage. The purpose of this study was to investigate the potential molecular mechanism of HWT on the alleviation of CI of postharvest banana fruit. It was found that HWT treatment obviously inhibited the increases in CI index, relative electrolytic leakage, and the contents of malonaldehyde (MDA) and O-2(center dot)-, while enhanced proline accumulation. Further transcriptome analysis in the pericarp of banana fruit was evaluated during storage. The results showed that differentially expressed genes (DEGs) in the comparison between control and HWT group were mainly enriched in photosynthesis, chlorophyll metabolism, lipid metabolism, glutathione metabolism, and brassinosteroid and carotenoid biosynthesis. Moreover, transcriptome expression profiles and RT-qPCR analyses exhibited that the corresponding genes involved in these metabolism pathways and heat shock proteins (HSPs) were upregulated by HWT during cold storage. In general, our findings clearly reveal the potential pathways by which HWT alleviates CI in banana fruit, enriching the theoretical basis for the application of hot water to reduce CI in fruits.