BACKGROUND:The sweetness of highbush blueberries is a sensory quality standard for consumers. Changes in metabolites and expression of associated genes induce variation in the sensory quality of blueberries. OBJECTIVE:This work investigated the ripening mechanism of blueberries by measuring changesin organic acids and sugar content as well as the gene expression levels associated with sugar accumulation, such as β amylase, invertase, sucrose phosphate synthase, and tonoplast monosaccharide transporter genes, before and after harvesting. METHODS:We used three different blueberry cultivars (Duke, Sierra, and Elizabeth) that we harvested at two ripening stages in a randomized complete block design and then kept at room temperature or 4°C for 7 days. The organic acids and sugar content were measured via HPLC, and gene expression levels were analyzed by qPCR. RESULTS:Cultivars, ripening stage, and storage conditions affected the synthesis of sugars and degradation of organic acids to determine the sweetness in blueberries and the expression of tagged genes and analyses of compounds involved in the metabolic mechanism. CONCLUSIONS:The results provide insights into the mechanism underlying the ripening and the postharvest quality. This study may support the selection of suitable blueberry cultivars that meet customer demand.

中文翻译：

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高丛蓝莓中糖的积累和相关基因表达因品种、成熟阶段和储存温度而异

背景：高丛蓝莓的甜味是消费者的感官质量标准。代谢物的变化和相关基因的表达会导致蓝莓感官品质的变化。目的：本工作通过测量有机酸和糖含量的变化以及与糖积累相关的基因表达水平，如β淀粉酶、转化酶、蔗糖磷酸合酶和液泡膜单糖转运蛋白基因，在蓝莓成熟前后研究了蓝莓的成熟机制。收获。方法：我们使用了三种不同的蓝莓品种（杜克、塞拉和伊丽莎白），这些品种在随机完整区组设计的两个成熟阶段收获，然后在室温或 4°C 下保存 7 天。有机酸和糖含量通过HPLC测定，通过qPCR分析基因表达水平。结果：品种、成熟阶段和储存条件影响糖的合成和有机酸的降解，以确定蓝莓的甜度和标记基因的表达以及参与代谢机制的化合物的分析。结论：结果提供了对成熟和采后质量的潜在机制的见解。本研究可能支持选择满足客户需求的合适蓝莓品种。结果提供了对成熟和采后质量的潜在机制的见解。本研究可能支持选择满足客户需求的合适蓝莓品种。结果提供了对成熟和采后质量的潜在机制的见解。本研究可能支持选择满足客户需求的合适蓝莓品种。