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Comparative transcriptome analysis reveals fruit discoloration mechanisms in postharvest strawberries in response to high ambient temperature

文献类型： 外文期刊

作者： Zhang, Liping 1 ; Wang, Lu 1 ; Zeng, Xiangguo 2 ; Chen, Ruixu 1 ; Yang, Shuzhen 1 ; Pan, Siyi 1 ;

作者机构： 1.Huazhong Agr Univ, Minist Educ, Coll Food Sci & Technol, Key Lab Environm Correlat Dietol, Wuhan 430070, Peoples R China

2.Hubei Acad Agr Sci, Econ Crop Res Inst, Wuhan, Peoples R China

关键词： Postharvest strawberries; Fruit discoloration; Anthocyanin accumulation; Laccase; Anthocyanin degradation

期刊名称：FOOD CHEMISTRY-X （ 影响因子：5.182； 五年影响因子：5.182 ）

ISSN： 2590-1575

年卷期： 2019 年 2 卷

页码：

收录情况： SCI

摘要： The aim of this study was to examine both physiological and molecular evidences related to fruit discoloration in postharvest strawberries under high ambient temperature. The results showed the total anthocyanin and their main components in the strawberries under 35 degrees C were greatly increased due to the significant up-regulations of anthocyanin biosynthetic genes and transportation genes. High ambient temperature greatly improved the activities of peroxidase (POD) and enhanced gene expressions of POD3, POD6 and POD63. At the same time, high storage temperature activated laccase genes expression including laccase-9 and laccase-14, which was closely related to anthocyanin degradation. Levels of reactive oxygen species (ROS) metabolism were also increased under high ambient temperature at transcript levels. Therefore, we concluded that high ambient temperature could enhance anthocyanin accumulation and degradation at the same time, which maybe the main reasons for the fruits discoloration of postharvest strawberries under high ambient temperature.

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