A comprehensive physiological and -Omic analysis of trypsin-mediated protection of green pepper fruits from chilling injury

文献类型： 外文期刊

第一作者： Zhao, Keyan

作者： Zhao, Keyan;Wang, Xuanqi;Yue, Xiaozhen;Lv, Jieyu;Xu, Xiaodi;Lu, Hongshan;Zuo, Jinhua;Chen, Bin;Yuan, Shuzhi;Wang, Qing;Wang, Xuanqi;Lv, Jieyu;Xu, Xiangbin

作者机构：

关键词： Carotenoid biosynthesis; Capsicum annuum; Malondialdehyde; MAPK; Metabolome; Sugar metabolism; Transcriptome

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 460 卷

页码：

收录情况： SCI

摘要： Chilling injury (CI) in green pepper fruits during low-temperature storage causes a significant decline in quality. The present study utilized physiological, transcriptomic, and metabolomic analyses to idneitfy the mechanisms by which trypsin mitigates CI in green peppers stored at 4 degrees C for 8 days, followed by 3 days of shelf life. Results indicated that the trypsin treatment significantly reduced electrolyte leakage and the CI index in peppers, effectively extending their shelf life and preserving postharvest quality. After 4 days of storage, comparative -omic analyses identified 2514 differentially expressed genes (DEGs) and 397 differentially abundant metabolites (DAMs) between trypsin-treated and control peppers. The trypsin treatment induced changes in sugar metabolism, modulating the expression of HK, SUS, INV, and GLGC, which affected the abundance of metabolites such as CDP-glucose and alpha-D-p-glucose. Trypsin also enhanced carotenoid metabolism, altering the abundance of rhodopinal glucoside, 1 '-hydroxyl-gamma-carotene glucoside, and farnesyl 1-PP, and influencing the expression of PDS, CRTH, CRTB, and LUT5. Notably, the trypsin treatment activated the mitogen-activated protein kinase (MAPK) pathway that plays an integral role in the signal transduction of abiotic stress. Differential expression of FLS2, ELF18, PTO, PR1, PTI5, WPKY, MEKK1, and MPK6 genes in the MAPK pathway was observed, which was correlated with CI mitigation in green peppers during cold storage. In conclusion, trypsin is an effective treatment for reducing CI in green peppers during cold storage. The present study provides valuable insights into its physiological and molecular impact on green pepper fruit.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序