Comparative transcriptomic analysis reveals the potential mechanism of hot water treatment alleviated-chilling injury in banana fruit

文献类型： 外文期刊

第一作者： Si, Jia

作者： Si, Jia;Fan, Yin-Yin;Liu, Zong-Li;Wei, Wei;Xiao, Xiao-Mei;Yang, Ying-Ying;Shan, Wei;Kuang, Jian-Fei;Lu, Wang-Jin;Chen, Jian-Ye;Fan, Zhong-Qi;Li, Lu-Lu

作者机构：

关键词： Banana fruit; Hot water treatment; Chilling injury; Transcriptome analysis; Heat shock protein

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2022 年 157 卷

页码：

收录情况： SCI

摘要： 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.

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