Genome-wide identification of polyphenol oxidase (PPO) family members in eggplant (Solanum melongena L.) and their expression in response to low temperature
文献类型： 外文期刊
作者： Xiao, Kai 1 ; Liu, Xiaohui 1 ; Zhang, Aidong 1 ; Zha, Dingshi 1 ; Zhu, WeiMin 1 ; Tan, Feng 1 ; Huang, Qianru 1 ; Zhou, Yaru 1 ; Zhang, Min 2 ; Li, Jianyong 3 ; Wu, Xuexia 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Hort Res Inst, Shanghai Key Lab Protected Hort Technol, Shanghai 201403, Peoples R China
2.Wuhan Acad Agr Sci, Wuhan 430070, Peoples R China
3.Shanghai Agr Technol Extens Ctr, Shanghai 201100, Peoples R China
关键词： Eggplant; Fruit browning; Gene expression; Polyphenolic compounds oxidase
期刊名称：HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY （ 影响因子：2.138； 五年影响因子：2.34 ）
ISSN： 2211-3452
年卷期：
页码：
收录情况： SCI
摘要： Browning of fresh-cut eggplant (Solanum melongena L.) reduces its sensory and nutritional qualities and further influences consumption. Polyphenolic oxidases (PPOs) are key enzymes involved in browning, but the mechanisms that regulate the expression of PPO genes are still unclear. Here, 12 SmPPO genes were identified and phylogenetic analysis clustered these genes into four branches. Protein and cis-regulatory element analyses showed that the SmPPO gene family has a conserved gene structure and diverse functions. Gene expression analysis in different tissues showed that the expression of SmPPO2, SmPPO3, SmPPO6, SmPPO7, and SmPPO10 was higher in the flesh of the browning-sensitive inbred line '36' than in the flesh of the browning-resistant line 'Fu'. Furthermore, almost all SmPPO genes in '36' were upregulated at 4 degrees C and 36 degrees C compared with those in 'Fu', and the expression increased earlier after harvest. In addition, SmPPO1, SmPPO6, SmPPO7, and SmPPO10 expression was significantly elevated in '36' after 2 days at 36 degrees C. These results suggest that SmPPOs are key modulators of eggplant browning and provide candidate genes for further research on the mechanisms regulating fruit browning.
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