Molecular mechanism of quality changes in solid endosperm of tender coconut during room temperature storage based on transcriptome and metabolome
文献类型： 外文期刊
作者： Shen, Xiaojun 1 ; Xiong, Fei 2 ; Niu, Xiaoqing 1 ; Gong, Shufang 1 ; Sun, Xiwei 1 ; Xiao, Yong 1 ; Yang, Yaodong 1 ; Chen, Fusheng 2 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Coconut Res Inst, Wenchang 571339, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
关键词： Cocos nucifera Linn.; Solid endosperm; Postharvest storage; Transcriptome; Metabolome; Computed tomography (CT)
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： 2024 年 436 卷
页码：
收录情况： SCI
摘要： Tender coconut (TC) is popular around the world. Postharvest storage of TC leads to a decline in its appearance quality and flavor in both liquid endosperm (LE) and solid endosperm (SE). While LE is the most consumed part and remains in a liquid state, SE is the only cellular tissue directly connected to LE and may be the main contributor to flavor deterioration during storage. This study focused on investigating SE changes during TC storage at 25 degrees C using computed tomographic technology, transcriptome and metabolome analyses. The results showed increased thickness and density, elevated protein and fat contents, and decreased reducing and soluble sugars in SE of TC during storage. Integrated transcriptome and metabolome analysis revealed that these changes were mainly associated with the gene transcription levels involved in amino acid, carbohydrate and lipid metabolisms, along with specific metabolites. These findings offer valuable insights for controlling TC quality during storage.
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