Transcriptome analysis reveals ozone treatment maintains ascorbic acid content in fresh-cut kiwifruit by regulating phytohormone signalling pathways

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2024-06-27 DOI:10.1016/j.foodres.2024.114699

Yajing Wang, Liyan Rong, Tianyu Wang, Shiyu Gao, Shuyue Zhang, Zhaoxia Wu

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Abstract

Ascorbic acid (AsA) is an indicator of the nutritional value of freshly cut kiwifruit during storage at 4℃, and its degradation can be inhibited after ozone treatment (1 mg/L, 10 min). The aim of this study was to elucidate the regulatory mechanism affecting AsA metabolism in fresh-cut kiwifruit after ozone treatment. In this study, ozone treatment not only prevented the decrease in AsA/dehydroascorbic acid and delayed the accumulation of total soluble solids/titratable acidity, but also altered phytohormone levels differently. Transcriptomic profiling combined with cis-acting element and correlation analysis were performed to reveal that abscisic acid and salicylic acid synergistically delay AsA degradation under ozone-treatment conditions. Actinidia03760, encoding ascorbate peroxidase, could be specifically recognized by the bZIP transcription factor and is considered a key candidate gene for further research. Collectively, ozone treatment is a promising method for preserving AsA content and improving the nutrition of fresh-cut kiwifruit.

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转录组分析表明臭氧处理通过调节植物激素信号通路维持鲜切猕猴桃中的抗坏血酸含量

抗坏血酸（AsA）是鲜切猕猴桃在 4℃贮藏期间营养价值的指标之一，臭氧处理（1 毫克/升，10 分钟）可抑制其降解。本研究旨在阐明臭氧处理后影响鲜切猕猴桃中 AsA 代谢的调节机制。在本研究中，臭氧处理不仅阻止了 AsA/脱氢抗坏血酸的减少，延缓了总可溶性固形物/可滴定酸度的积累，还对植物激素水平产生了不同程度的改变。转录组分析结合顺式作用元件和相关性分析表明，在臭氧处理条件下，脱落酸和水杨酸协同延缓了AsA降解。编码抗坏血酸过氧化物酶的 Actinidia03760 可被 bZIP 转录因子特异性识别，被认为是进一步研究的关键候选基因。总之，臭氧处理是保存猕猴桃抗坏血酸含量和改善鲜切猕猴桃营养的一种有前途的方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.