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首页 > 过刊浏览>2024年第43卷第3期 >66-75. DOI:10.12441/spyswjs.20220824001
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桃果实冷害形成过程关键代谢途径的转录组学研究
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国家自然科学基金青年科学基金项目（31901744）


Exploring Key Metabolic Pathways in Chilling Injury Development in Peaches Based on Transcriptomic Analysis
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    摘要:

    桃子在低温贮藏过程中易产生冷害（chilling index, CI），严重影响其商品性。为探究桃果实冷害形成过程中各类代谢途径的变化规律，用转录组学技术分析了‘湖景蜜露’桃果实在低温和常温货架期贮藏过程中的转录水平变化。结果表明，在桃果实贮藏过程中共鉴定出125条代谢途径发生变化。通过对其中5条关键代谢途径的分析发现，在桃果实冷害形成过程中伴随着氧化/还原型谷胱甘肽转化途径、蔗糖合成分解途径、果胶降解途径的激活，以及淀粉合成途径、茉莉酸合成和信号转导途径的抑制。这些代谢途径的变化可能涉及桃果实受到低温胁迫的响应机制，该结果为进一步探究桃果实冷害的调控机理提供理论依据。

    Abstract:

    Peaches are susceptible to chilling injury(CI) during low-temperature storage, which severely affects their commercial quality. To investigate the variations in various metabolic pathways during the development of CI in peaches, the transcriptional level changes in ‘Hujingmilu’ peaches during low-temperature and room-temperature storage periods were analyzed based on transcriptome analysis. The results indicated that a total of 125 metabolic pathways were identified as altered during the storage of peaches. Through the analysis of five key metabolic pathways, it was observed that the development of CI in peaches accompanied by the activation of pathways involved in the conversion of oxidative or reductive glutathione, synthesis and degradation of sucrose, and degradation of pectin. Additionally, the synthesis pathway of starch and the synthesis and signaling pathway of jasmonic acid were inhibited during this process. The alterations in the above metabolic pathways might be the mechanisms in response to the cold stress in peaches. These findings could provide the theoretical guidance for subsequent investigations into the regulation mechanisms in CI development of peaches.

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王露凡,杨晓涵,王雨萱,戴冰儿,杜习杰,郑小林,宦晨.桃果实冷害形成过程关键代谢途径的转录组学研究[J].食品与生物技术学报,2024,43(3):66-75.

WANG Lu-fan, YANG Xiao-han, WANG Yu-xuan, DAI Bing-er, DU Xi-jie, ZHENG Xiao-lin, HUAN Chen. Exploring Key Metabolic Pathways in Chilling Injury Development in Peaches Based on Transcriptomic Analysis[J]. Journal of Food Science and Biotechnology,2024,43(3):66-75.

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  • 在线发布日期: 2024-04-22
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