采后
水杨酸
苯丙素
衰老
转录组
园艺
细胞壁
植物
软化
防腐剂
化学
生物
食品科学
生物化学
基因表达
基因
细胞生物学
生物合成
统计
数学
作者
Chuying Chen,Qiang Huang,Xuan Peng,Chunpeng Wan,Jiaoke Zeng,Yajie Zhang,Jinyin Chen
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-10-01
卷期号:424: 136428-136428
被引量:12
标识
DOI:10.1016/j.foodchem.2023.136428
摘要
The regulatory mechanisms underlying the salicylic acid (SA)-mediated inhibition of senescence in pummelo fruit, the largest known citrus variety, remain unclear. Herein, postharvest 0.3% SA treatment was demonstrated to delay postharvest ‘Jinshayou’ pummelo senescence, as evidenced by the inhibitions in firmness loss, electrolyte leakage increase, and color change. Using comparative transcriptomic data, a total of 4367, 3769, and 1659 DEGs were identified between CK0 and CK60, CK0 and SA60, and CK60 and SA60, respectively. Further GO analysis revealed that DEGs were mainly implicated in the processes of cell wall modification and phenylpropanoid pathway during fruit senescence. More importantly, postharvest exogenous 0.3% SA treatment was observed to inhibit CWDEs activities and their encoding gene expression, retain higher protopectin, cellulose, and hemicelluloses contents, as well as reduce WSP content, thus maintaining cell wall structure. These findings collectively indicated that postharvest SA treatment was a green and useful preservative for alleviating fruit senescence and prolonging the storage life of harvested ‘Jiashayou’ pummelo fruit.
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