Transcriptome and metabolome analysis of low-temperature storage on fruit quality deterioration of mangoes

文献类型： 外文期刊

第一作者： Cong, Hanqing

作者： Cong, Hanqing;Huo, Ting;Chen, Yeyuan;Bai, Yibo;Luo, Haiyan;Fu, Xiaona;Wang, Rongxiang;Qiao, Fei;Cong, Hanqing;Huo, Ting;Chen, Yeyuan;Bai, Yibo;Luo, Haiyan;Fu, Xiaona;Wang, Rongxiang;Qiao, Fei;Huo, Ting;Huang, Xinran;Chen, Yeyuan;Qiao, Fei;Seleiman, Mahmoud F.;Ahmad, Tanveer;Guan, Pingyin;Bashir, Mohsin;Asif, Muhammad

作者机构：

关键词： Mango; low temperature storage; volatile organic compounds; metabolome; transcriptome

期刊名称：TURKISH JOURNAL OF AGRICULTURE AND FORESTRY （ 影响因子：3.0； 五年影响因子：2.2 ）

ISSN： 1300-011X

年卷期： 2025 年 49 卷 1 期

页码：

收录情况： SCI

摘要： Mango, a typical respiratory climacteric fruit, is susceptible to a short shelf life and quality deterioration during postharvest ripening. Although low temperature can prolong the storage time significantly, its effects on fruit quality have yet to be elucidated. Through a combination of transcriptome and metabolome analyses, this study aimed to elucidate the effects of low-temperature storage on the biosynthesis of volatile organic compounds (VOCs), flavonoids, sucrose, and the degradation of organic acids in mango. Carbohydrate-related metabolism maintained high activity when stored at 13 degrees C by upregulating the expression of certain gene members in the neutral invertase (NI), sucrose phosphate synthase (SPS), and sucrose synthase (SS) families. Similarly, low temperature suppressed the expression of an ethylene receptor (ETR) gene (mango007369), compensated by another member in the ETR family (mango016667). The increased accumulation of flavonoids when stored at 13 degrees C aligned with the enhanced expression of genes related to flavonoid synthesis in mango fruit, such as flavanone 3-hydroxylase (F3H), flavonoid 3'-hydroxylase (F3'H), and chalcone isomerase (CHI). However, in comparison to storage at 30 degrees C, low-temperature storage reduced the total soluble solids (TSS) but increased the accumulation of several organic acids. Low temperature almost entirely inhibited the synthesis of VOCs, which further decreased the commercial quality. The findings revealed the impact of storage temperature on mango quality and offered insights for maintaining quality at low temperatures.

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