Salicylic acid treatment inhibits cold-induced sweetening by regulating the transcription factors StAP2/ERF and StNAC2 in potato

文献类型： 外文期刊

第一作者： Zhang, Jiadi

作者： Zhang, Jiadi;Mao, Linli;Min, Ting;Wang, Hongxun;Zhang, Jiadi;Zhang, Jiadi;Lin, Qiong;Mao, Linli;Guan, Wenqiang;Qi, Xin

作者机构：

关键词： Potato; cold-induced sweetening (CIS); salicylic acid; transcription factors; post-harvest storage

期刊名称：FOOD QUALITY AND SAFETY （ 影响因子：4.4； 五年影响因子：4.8 ）

ISSN： 2399-1399

年卷期： 2024 年 8 卷

页码：

收录情况： SCI

摘要： Cold-induced sweetening (CIS) results in browning and acrylamide formation in fried potato products. beta-Amylase (BAM) and vacuolar invertase (INV) are crucial for starch-sugar conversion in cold-stored potatoes. This research investigates the effects of salicylic acid (SA) treatment on the CIS of potatoes and gene regulation during this process. The findings revealed that the SA treatment significantly alleviated CIS by suppressing StBAM1 and StINV1 expression in potato. Moreover, the expression of two transcription factors (TFs), StAP2/ERF and StNAC2, was inhibited by SA treatment. Transient overexpression of StAP2/ERF (AP2: APETALA2; ERF: ethylene responsive factor) and StNAC2 in tobacco leaves increased the expression of NtBAM1 and NtINV, thus promoting starch-sugar conversion. Furthermore, the beta-glucuronidase (GUS) activity demonstrated that StAP2/ERF and StNAC2 increased the promoter activity of StBAM1 and StINV1. This study identifies new TFs in CIS regulation and provides new ideas for alleviating CIS in potato. Graphical Abstract

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