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Key factors uncovered by transcriptomic analysis in the regulation of glutamic acid repressing the browning of fresh-cut potatoes

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文献类型：外文期刊

作者： Guan, Qinghua ¹ ; Li, Wenhui ¹ ; Dai, Mei ¹ ; Qiao, Jin ¹ ; Wu, Bin ² ; Zhang, Zheng ² ; Shi, Jingying ¹ ; Song, Zunyang ¹ ;

作者机构： 1.Shandong Agr Univ, Coll Food Sci & Engn, Key Lab Food Nutr & Hlth High Educ Shandong Prov, Tai An, Shandong, Peoples R China

2.Xinjiang Acad Agr Sci, Inst Agro Prod Storage, Urumqi, Xinjiang, Peoples R China

3.Xinjiang Acad Agr Sci, Xinjiang Key Lab Proc & Preservat Agr Prod, Urumqi, Xinjiang, Peoples R China

关键词： Fresh-cut potatoes; Browning; Glutamic acid; Transcriptome analysis; ERF transcriptional factor

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （影响因子：6.8；五年影响因子：7.5 ）

ISSN： 0925-5214

年卷期： 2025 年 219 卷

页码：

收录情况： SCI

摘要： Enzymatic browning is a major problem that seriously impacts the quality of fresh-cut potatoes. Our previous study found that glutamic acid (Glu) treatment could repress the discoloration of fresh-cut potatoes, but the molecular mechanism was still unknown. Herein, it was found that the content of total phenolic, H2O2, O-2(center dot-) and the activities of PPO, POD and PAL were repressed, but the activities of CAT, APX, SOD and GPX were improved by Glu treatment. Moreover, transcriptomic analysis showed that an abundant number of differentially expressed genes (DEGs) were selected from fresh-cut potatoes browning between Glu and control groups. A comprehensive functional enrichment analysis showed that the metabolic pathways of glutathione metabolism, flavonoid biosynthesis, phenylalanine metabolism, phenylpropanoid biosynthesis, starch and sucrose metabolism, and plant hormone signal transduction were markedly enriched, which transcriptional levels were markedly altered by Glu treatment. RT-qPCR confirmed the results of RNA-Seq that Glu repressed the transcription of StPPO2, StPPO3, StPPO7, and StERF-BR1-like. More importantly, as a nuclear protein, StERF-BR1-like activated the transcription of StPPO2 by directly binding with its promoter. Overall, these data indicate that Glu could repress the browning of fresh-cut potatoes by regulating the pathways mentioned above, and StERF-BR1-like may involve this process by stimulating the expression of StPPO2.

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