Transcriptomic and metabolomic analysis of the delay in chilling injury in green bell peppers (Capsicum annuum L.) by sodium hexametaphosphate
文献类型： 外文期刊
作者： Wang, Xuanqi 1 ; Yuan, Shuzhi 2 ; Shi, Junyan 2 ; Lv, Jieyu 1 ; Zhao, Yaqi 2 ; Lu, Hongshan 2 ; Zuo, Jinhua 2 ; Xu, Xiangbin 1 ; Chen, Bin 2 ; Wang, Qing 2 ;
作者机构： 1.Hainan Univ, Sch Food Sci & Engn, Haikou 570228, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Minist Agr & Rural Affairs,Minist Agr, Key Lab Biol & Genet Improvement Hort Crops North, Inst Agri Food Proc & Nutr,Key Lab Vegetable Posth, Beijing 100097, Peoples R China
3.Beijing Univ Agr, Sch Food Sci & Engn, Beijing 10020, Peoples R China
关键词： Green bell pepper fruit; Chilling injury; Sodium hexametaphosphate; Transcriptomic profiling; Metabolite
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：7.0； 五年影响因子：6.9 ）
ISSN： 0925-5214
年卷期： 2024 年 211 卷
页码：
收录情况： SCI
摘要： Green bell pepper fruits are prone to chilling injury (CI) during storage at low temperatures resulting in a loss in quality during transportation and marketing. We investigated the effect of a sodium hexametaphosphate (SHMP) treatment on CI in green bell peppers stored at 4 degrees C for 8 d followed by 3 d of shelf life using biochemical, transcriptomic, and metabolomic analyses. Results indicated that the SHMP treatment reduced both the CI rate and CI index, and extended product quality. A total of 2179 differentially expressed genes (DEGs) and 789 differentially abundant metabolites (DAMs) were found to be enriched in peppers treated with SHMP compared to the untreated, control group after 6 d of storage. The combined -omic and biochemical data revealed that SHMP altered lipid metabolism, resulting in the modification of glycerophospholipids and glycerolipids and reduced lipid oxidation. SHMP additionally enhanced phenylpropanoid metabolism, leading to the accrual of phenolic compounds such as gallic and p- hydroxybenzoic acid, as well as an elevation in arginine and proline. Additionally, antioxidant enzyme activity was enhanced, thereby mitigating the excessive accumulation of ROS. In summary, our collective results highlight the potential of SHMP to augment chilling tolerance in peppers.
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