Metabolome and transcriptome profiling in different bagging pear fruit reveals that PbKCS10 affects the occurrence of superficial scald via regulating the wax formation
文献类型： 外文期刊
作者： Zhang, Chunjian 1 ; Cheng, Chenxia 1 ; Li, Qian 1 ; Wang, Caihong 1 ; Zhang, Yu 2 ; Yang, Shaolan 1 ;
作者机构： 1.Qingdao Agr Univ, Coll Hort, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Agr Safety & Nutr, Hangzhou 310021, Zhejiang, Peoples R China
关键词： 'Chili'; Superficial scald; Wax; PbKCS10
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 422 卷
页码：
收录情况： SCI
摘要： Superficial scald is a physiological disorder of fruit, which is easy to occur during long-term cold storage after harvest. Different preharvest bagging treatments (no bagging, polyethylene bagging and non-woven fabric bagging) were used to explore the occurrence mechanism of superficial scald. UHPLC-MS analysis, GC-MS analysis and RNA-seq revealed the influence of the wax of 'Chili' on the occurrence of superficial scald. The wax content and wax components (Lupeol, lup-20(29)-en-3-one, heptacosane, 9-octadecenoic acid, eicosanoic acid, cis-11-eicosenoic acid) were significantly higher in the fruit bagged with non-woven fabric (NWF, with low incidence of superficial scald) than that in fruit bagged with polyethylene (PE, high incidence of superficial scald). Transcriptomics and qRT-PCR data identified a wax synthesis gene, PbKCS10, which exhibited high expression levels in fruit with low of superficial scald. The results of gene function showed that PbKCS10 reduced the occurrence of superficial scald by increasing the wax formation.
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