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Transcriptome and metabolome profiling to elucidate mechanisms underlying the blue discoloration of radish roots during storage

文献类型： 外文期刊

作者： Zhang, Yaqian 1 ; Zhao, Xiaoyan 1 ; Ma, Yue 1 ; Li Zhang 1 ; Jiang, Ying 2 ; Liang, Hao 3 ; Wang, Dan 1 ;

作者机构： 1.Minist Agr & Rural Affairs, Key Lab Vegetable Postharvest Proc, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Beijing Vegetable Res Ctr,Beijing Acad Agr & Fore, Beijing 100097, Peoples R China

2.Shihezi Univ, Coll Food Sci, Shihezi 832000, Xinjiang, Peoples R China

3.Longda Food Grp Co LTD, Jinan 265231, Shandong, Peoples R China

关键词： Radish; Blue; Metabolome profiling; Transcriptome sequencing; Energy metabolism; Glucosinolate

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 362 卷

页码：

收录情况： SCI

摘要： The internal blue discoloration of radish roots (Raphanus sativus) during storage affects their quality. We here performed transcriptome and metabolome profiling to investigate the mechanisms underlying the bluing of radish roots during storage. On comparing white radish (WR) and blue radish (BR), we identified 14,171 differentially expressed genes (upregulated: 7,383, downregulated: 6,788) and 145 differentially accumulated metabolites (upregulated: 117, downregulated: 28). Functional annotation analysis and metabolome profiling revealed that the blue discoloration of radish roots was promoted by high content of glucosinolates, oxidation system (ROS, CAT, POD) or low reduction system (GSH, GPX, APX, GST, ASA). Our results provide new insights into the underlying metabolic causes of the blue discoloration of radish roots and report candidate genes and metabolites involved in blue compound biosynthesis.

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