Integrated transcriptomic and metabolomic analysis of cultivar differences provides insights into the browning mechanism of fresh-cut potato tubers
文献类型： 外文期刊
作者： Qiao, Liping 1 ; Gao, Man 1 ; Wang, Yansheng 2 ; Tian, Xiaojing 3 ; Lu, Laifeng 1 ; Liu, Xia 1 ;
作者机构： 1.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Key Lab Food Nutr & Safety,Tianjin Key Lab Food N, Tianjin 300457, Peoples R China
2.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China
3.Northwest Minzu Univ, Coll Life Sci & Engn, Lanzhou 730124, Peoples R China
关键词： Fresh-cut; Browning sensitivity; Wound signal; Antibrowning compound
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.751； 五年影响因子：7.001 ）
ISSN： 0925-5214
年卷期： 2022 年 188 卷
页码：
收录情况： SCI
摘要： The quality of fresh-cut potato tubers is usually impacted by surface browning, which affects food quality. Here, four potato cultivars that differed in their sensitivity to postcutting browning were evaluated with transcriptomics and untargeted metabolomics to investigate the molecular mechanism underlying postcutting browning. The results revealed that the cultivar Yunshu 505 (YS505) was most susceptible to postcutting browning, while Kexin 13 (KX13) was the least susceptible. Compared with KX13, YS505 showed higher PPO (2.5-fold) and POD (32.8-fold and 2.2-fold) mRNA accumulation but lower CAT (0.4-fold) and ACLY (0.4-fold) mRNA accumulation. Transcriptomic analysis also revealed that lipid metabolism and amino acid metabolism were critical to postcutting browning sensitivity, and reactive oxygen species and respiration contributed to browning. Moreover, metabolites related to signal transduction, such as jasmonic acid, glutamate and gibberellins, were found to be enriched in the browning-resistant cultivar KX13. L-aspartic acid and kynurenic acid were inferred to slow browning. Overall, the present study provides novel insights into the browning mechanism of postcutting potato tubers.
- 相关文献
作者其他论文 更多>>
-
Isolation of Bacillus licheniformis and its protective effect on liver oxidative stress and apoptosis induced by aflatoxin B1
作者：Dong, Wenwen;Liu, Bei;Xiao, Yaqing;Liu, Xia;Yang, Menghao;Yuan, Xiaoyuan;Li, Guiming;Meng, Kai;Liu, Mingchao;Liu, Bei;Xiao, Yaqing;Liu, Xia;Yang, Menghao
关键词：aflatoxin B1; Bacillus licheniformis; liver oxidative stress; apoptosis
-
The ZmbHLH47-ZmSnRK2.9 Module Promotes Drought Tolerance in Maize
作者：Yan, Zhenwei;Zhang, Fajun;Mu, Chunhua;Yao, Guoqi;Leng, Bingying;Liu, Xia;Ma, Changle;Sun, Yue;Hou, Jing
关键词：ABA response; drought tolerance; maize; ZmbHLH47; ZmSnRK2.9
-
Genome-Wide Investigation of the CRF Gene Family in Maize and Functional Analysis of ZmCRF9 in Response to Multiple Abiotic Stresses
作者：Yan, Zhenwei;Leng, Bingying;Yao, Guoqi;Zhang, Fajun;Mu, Chunhua;Liu, Xia;Hou, Jing;Ma, Changle;Sun, Yue
关键词：maize; cytokinin response factors; genome-wide analysis; expression analysis; abiotic stress
-
Oligogalacturonides reduced postharvest losses by alleviating mechanical damage in Goji berry (Lycium barbarum Miller)
作者：Pei, Xiaojie;Sun, Shuxin;Dai, Xin;Liu, Ke;Yang, Ying;Lu, Laifeng;Wang, Yansheng;Lu, Laifeng;Wang, Yansheng
关键词：Oligogalacturonides; Goji berry; Antioxidant; Softening; Postharvest losses; Mechanical damage
-
Quality maintenance mechanism of oxalic acid treatment in fresh-cut apple fruit during storage based on nontarget metabolomics analysis
作者：Wang, Wenliang;Cao, Ziming;Hou, Furong;Shi, Junyan;Chen, Leilei;Gong, Zhiqing;Wang, Yansheng;Cao, Ziming;Jiao, Jian;Wang, Yansheng
关键词：Oxalic acid; Fresh-cut apples; Browning; Metabolomics; Storage quality
-
Study on the Optimization, Extraction Kinetics and Thermodynamics of the Ultrasound-Assisted Enzymatic Extraction of Tremella fuciformis Polysaccharides
作者：Hou, Furong;Song, Shasha;Yang, Shuhui;Wang, Yansheng;Jia, Fengjuan;Wang, Wenliang;Yang, Shuhui
关键词：Tremella fuciformis polysaccharides; extraction; ultrasound; kinetics; thermodynamics
-
Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom
作者：Hou, Furong;Song, Shasha;Cui, Wenjia;Gong, Zhiqing;Wang, Yansheng;Wang, Wenliang;Yu, Zipeng
关键词：Oudemansiella raphanipes; Maillard intermediates; enzymatic hydrolysate; flavor substances
