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Transcriptome analysis integrated with changes in cell wall polysaccharides of different fresh-cut chili pepper cultivars during storage reveals the softening mechanism

文献类型： 外文期刊

作者： Li, Zudi 1 ; Zhao, Wenting 2 ; Wang, Pan 2 ; Zhao, Shuang 2 ; Wang, Dan 2 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Agri Food Proc & Nutr, Beijing Key Lab Agr Prod Fruits & Vegetables Prese, Key Lab Vegetable Postharvest Proc,Minist Agr & Ru, Beijing 100097, Peoples R China

3.Beijing Acad Agr & Forestry Sci, Inst Agri Food Proc & Nutr, Beijing 100097, Peoples R China

关键词： Fresh-cut peppers; Cultivars; Softening; Pectin; Transcriptome

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 452 卷

页码：

收录情况： SCI

摘要： Cell wall disassembly and transcriptomic changes during storage of two fresh -cut chili pepper cultivars displaying contrasting softening rates were investigated. Results showed that Hangjiao No. 2 (HJ-2) softened more rapidly than Lafeng No. 3 (LF-3). Compared with LF-3, HJ-2 had a higher content of WSP, more side chains of RG-I in three pectin fractions, and higher activities of PME, PL, and fl -Gal at day -0. During storage, HJ-2 showed more markable pectin solubilization, more severe degradation in CSP and NSP, and greater loss of side chains from RG-I in three pectin fractions, which were correlated with increased activities of PG and alpha-L-Af. Furthermore, the higher up -regulation of PG ( LOC107870605 , LOC107851416 ) and alpha-L-Af ( LOC107848776 , LOC107856612 ) were screened in HJ-2. In conclusion, the different softening rate between cultivars was not only due to the fundamental differences in pectin structure but also pectin degradation regulated by related enzymes and gene expression levels.

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