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Transcriptomics and metabolomics analyses provide insights into postharvest ripening and senescence of tomato fruit under low temperature
Horticultural Plant Journal ( IF 5.7 ) Pub Date : 2021-09-21 , DOI: 10.1016/j.hpj.2021.09.001
Chunmei Bai 1, 2 , Caie Wu 3 , Lili Ma 2 , Anzhen Fu 2 , Yanyan Zheng 2 , Jiawei Han 4 , Changbao Li 2 , Shuzhi Yuan 2 , Shufang Zheng 2 , Lipu Gao 2 , Xinhua Zhang 5 , Qing Wang 2 , Demei Meng 1 , Jinhua Zuo 2
Affiliation  

Tomato is one of the most important vegetable crops in the world and is a model plant used to study the ripening of climacteric fleshy fruit. During the ripening process of tomato fruit, flavor and aroma metabolites, color, texture and plant hormones undergo significant changes. However, low temperatures delayed the ripening process of tomato fruit, inhibiting flavor compounds and ethylene production. Metabolomics and transcriptomics analyses of tomato fruit stored under low temperature (LT, 5 °C) and room temperature (RT, 25 °C) were carried out to investigate the effects of storage temperature on the physiological changes in tomato fruit after harvest. The results of transcriptomics changes revealed that the differentially expressed genes (DEGs) involved in tomato fruit ripening, including several kinds of transcription factors (TFs) (TCP, WRKY, MYB and bZIP), enzymes involved in cell wall metabolism [beta-galactosidase (β-GAL), pectinesterase (PE) and pectate lyase (PL), cellulose and cellulose synthase (CESA)], enzymes associated with fruit flavor and aroma [acetyltransferase (AT), malic enzyme (ME), lipoxygenase(LOX), aldehyde dehydrogenase (ALDH), alcohol dehydrogenase (ADH) and hexokinase (HK)], genes associated with heat stress protein 70 and genes involved in the production of plant hormones such as Ethylene responsive factor 1 (ERF1), Auxin/indoleacetic acids protein (AUX/IAA), gibberellin regulated protein. Based on the above results, we constructed a regulatory network model of the effects of different temperatures during the fruit ripening process. According to the analysis of the metabolomics results, it was found that the contents of many metabolites in tomato fruit were greatly affected by storage temperature, including, organic acids (L-tartaric acid, a-hydroxyisobutyric acid and 4-acetamidobutyric acid), sugars (melezitose, beta-D-lactose, D-sedoheptulose 7-phosphate, 2-deoxyribose 1-phosphate and raffinose) and phenols (coniferin, curcumin and feruloylputrescine). This study revealed the effects of storage temperature on postharvest tomato fruit and provided a basis for further understanding of the molecular biology and biochemistry of fruit ripening.



中文翻译:

转录组学和代谢组学分析提供了对低温下番茄果实采后成熟和衰老的见解

番茄是世界上最重要的蔬菜作物之一,是研究跃变型肉质果实成熟的模式植物。番茄果实在成熟过程中,风味和香气代谢物、颜色、质地和植物激素发生显着变化。然而,低温延迟了番茄果实的成熟过程,抑制了风味化合物和乙烯的产生。对低温(LT,5℃)和室温(RT,25℃)贮藏的番茄果实进行代谢组学和转录组学分析,以研究贮藏温度对番茄果实采后生理变化的影响。转录组学变化结果揭示了参与番茄果实成熟的差异表达基因(DEGs),包括多种转录因子(TFs)(TCP、WRKY、β-半乳糖苷酶β-GAL)、果胶酯酶PE)和果胶酸裂解酶PL)、纤维素纤维素合酶CESA)]、果香相关酶类[乙酰转移酶(AT)、苹果酸酶(ME)、脂肪氧化酶( LOX)、醛脱氢酶(ALDH)、乙醇脱氢酶(ADH)和己糖激酶(HK) ],与热应激蛋白70相关的基因和参与植物激素产生的基因,如乙烯反应因子1(ERF1), 生长素/吲哚乙酸蛋白 (AUX/IAA), 赤霉素调节蛋白。基于以上结果,我们构建了果实成熟过程中不同温度影响的调控网络模型。代谢组学结果分析发现,番茄果实中多种代谢物的含量受贮藏温度影响较大,包括有机酸(L-酒石酸、α-羟基异丁酸和4-乙酰氨基丁酸)、糖类(松三糖,β- D-乳糖,D-sedoheptulose 7-phosphate, 2-deoxyribose 1-phosphate and raffinose) and phenols (coniferin, curcumin and feruloylputrescine). 该研究揭示了贮藏温度对采后番茄果实的影响,为进一步了解果实成熟的分子生物学和生物化学提供了基础。

更新日期:2021-09-21
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