您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

A Genome-Wide View of the Transcriptome Dynamics of Fresh-Cut Potato Tubers

文献类型： 外文期刊

作者： Wang, Li 1 ; Wang, Wanxing 2 ; Shan, Jianwei 1 ; Li, Chengchen 1 ; Suo, Haicui 1 ; Liu, Jitao 1 ; An, Kang 1 ; Li, Xiaobo 1 ; Xiong, Xingyao 3 ;

作者机构： 1.Guangdong Acad Agr Sci, Res Inst Crops, Prov Key Lab Crops Genet Improvement, Guangzhou 510640, Peoples R China

2.Chinese Acad Agr Sci, Inst Vegetables & Flowers, Beijing 100081, Peoples R China

3.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Shenzhen 518000, Peoples R China

关键词： enzymatic browning; fresh-cut; potato tubers; transcriptome

期刊名称：GENES （ 影响因子：3.5； 五年影响因子：3.9 ）

ISSN：

年卷期： 2023 年 14 卷 1 期

页码：

收录情况： SCI

摘要： Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food. To reveal the physiological changes in fresh-cut potato tubers at the molecular level, a transcriptome analysis of potato tubers after cutting was carried out. A total of 10,872, 10,449, and 11,880 differentially expressed genes (DEGs) were identified at 4 h, 12 h and 24 h after cutting, respectively. More than 87.5% of these DEGs were classified into the categories of biological process (BP) and molecular function (MF) based on Gene Ontology (GO) analysis. There was a difference in the response to cutting at different stages after the cutting of potato tubers. The genes related to the phenol and fatty biosynthesis pathways, which are responsible for enzymatic browning and wound healing in potato tubers, were significantly enriched at 0-24 h after cutting. Most genes related to the enzymatic browning of potato tubers were up-regulated in response to cut-wounding. Plant hormone biosynthesis, signal molecular biosynthesis and transduction-related genes, such as gibberelin (GA), cytokinin (CK), ethylene (ET), auxin (IAA), jasmonic acid (JA), salicylic (SA), and Respiratory burst oxidase (Rboh) significantly changed at the early stage after cutting. In addition, the transcription factors involved in the wound response were the most abundant at the early stage after cutting. The transcription factor with the greatest response to injury was MYB, followed by AP2-EREBP, C3H and WRKY. This study revealed the physiological changes at the molecular level of fresh-cut potato tubers after cutting. This information is needed for developing a better approach to enhancing the postharvest shelf life of fresh processed potato and the breeding of potato plants that are resistant to enzymatic browning.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台