Comparative Analysis of Phenolic Acid Metabolites and Differential Genes Between Browning-Resistant and Browning-Sensitive luffa During the Commercial Fruit Stage

文献类型： 外文期刊

第一作者： Feng, Yingna

作者： Feng, Yingna;Gao, Shuai;Wang, Rui;Liu, Yeqiong;Yan, Zhiming;Fang, Yichen;Zhu, Simin;Wang, Yuanhua;Feng, Yingna;Wang, Rui;Yan, Zhiming;Wang, Yuanhua;Yong, Mingli;Feng, Cui;Ni, Weichen;Liu, Liwang

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关键词： luffa cylindrica; transcriptome; metabolome; browning; gene expression

期刊名称：HORTICULTURAE （ 影响因子：3.0； 五年影响因子：3.2 ）

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年卷期： 2025 年 11 卷 8 期

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收录情况： SCI

摘要： Browning significantly impacts the commercial value of luffa (luffa cylindrica) and is primarily driven by the metabolic processes of phenolic acids. Investigating changes in phenolic acids during browning aids in understanding the physiological mechanisms underlying this process and provides a basis for improving storage, processing, variety breeding, and utilization of germplasm resources. This study compared browning-resistant ('30') and browning-sensitive ('256') luffa varieties using high-throughput sequencing and metabolomics techniques. The results revealed 55 genes involved in the phenylpropanoid biosynthesis pathway, including 8 phenylalanine ammonia-lyase (PAL) genes, 20 peroxidase (POD) genes, 2 polyphenol oxidase (PPO) genes associated with tyrosine metabolism, and 37 peroxisome-related genes. Real-time quantitative (qPCR) was employed to validate 15 browning-related genes, revealing that the expression levels of LcPOD21 and LcPOD6 were 12.5-fold and 25-fold higher in '30' compared to '256', while LcPAL5 and LcPAL4 were upregulated in '30'. Enzyme analysis showed that catalase (CAT) and phenylalanine ammonia-lyase (PAL) activities were higher in '30' than in '256'. Conversely, superoxide dismutase (SOD) and polyphenol oxidase (PPO) activities were reduced in '30', whereas CAT activity was upregulated. The concentrations of cinnamic acid, p-coumaric acid, trans-5-O-(4-coumaroyl)mangiferic acid, and caffealdehyde were lower in browning-resistant luffa '30' than in browning-sensitive luffa '256', suggesting that their levels influence browning in luffa. These findings elucidate the mechanisms underlying browning and inform strategies for the storage, processing, and genetic improvement of luffa.

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