Transcriptome and physicochemical analysis revealed the potential anti-browning mechanism of pre-cut L-cysteine regulated by ethylene on fresh-cut apples

IF 3.9 2区农林科学 Q1 HORTICULTURE

Scientia Horticulturae Pub Date : 2024-11-08 DOI:10.1016/j.scienta.2024.113791

Lingqi Su, Jiali Fu, Xiaoyan Zhang, Pei Liu, Qingqing Li, Song Zhang, Yong Peng

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引用次数: 0

Abstract

Enzymatic browning is one of the main problems during storage of fresh-cut apples. Pre-cut treatment with L-cysteine has been shown to effectively inhibit browning on fresh-cut apples, but its mechanism is still unclear. This work investigated the browning-related differentially expressed genes (DEGs) after pre-cut treatment with L-cysteine, and analyzed the relationship between ethylene biosynthesis and L-cysteine through combining with aminoethoxyvinylglycine (AVG) treatment. The results indicated that lots of DEGs related to ethylene biosynthesis on fresh-cut apples were up-regulated, and the ethylene content, 1-aminocyclopropane-1-carboxilic acid (ACC) synthase and ACC oxidase activities were also improved after pre-cut L-cysteine. Further analysis found that AVG alleviated the effects of L-cysteine on the browning index, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, catalase (CAT) activity and glutathione reductase (GR) activity of fresh-cut apples. Also, L-cysteine combined with AVG pretreatment reduced total phenol content and improved phenylalanine ammonia-lyase (PAL) activity compared with individual L-cysteine pretreatment. In addition, ethylene pretreatment also inhibited the browning and PPO activity, and increased POD activity, CAT activity and total phenol content on fresh-cut apples, which was better than that of L-cysteine combined with AVG pretreatment. This indirectly confirmed that pre-cut L-cysteine inhibited the browning of fresh-cut apples partly through regulating ethylene biosynthesis in vivo. The work proposes a novelty viewpoint that enhanced ethylene accumulation before cutting is helpful to inhibit the browning of fresh-cut apples.

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转录组和理化分析揭示了L-半胱氨酸在乙烯调控下对鲜切苹果的潜在防褐变机制

酶促褐变是鲜切苹果贮藏过程中的主要问题之一。有研究表明，用 L-半胱氨酸进行预切处理可有效抑制鲜切苹果的褐变，但其机理尚不清楚。本研究通过结合氨基乙氧基乙烯基甘氨酸（AVG）处理，研究了L-半胱氨酸预切处理后与褐变相关的差异表达基因（DEGs），并分析了乙烯生物合成与L-半胱氨酸之间的关系。结果表明，鲜切苹果上大量与乙烯生物合成相关的DEGs被上调，预切L-半胱氨酸后乙烯含量、1-氨基环丙烷-1-羧酸（ACC）合成酶和ACC氧化酶活性也得到提高。进一步分析发现，AVG 可减轻 L-半胱氨酸对鲜切苹果褐变指数、多酚氧化酶（PPO）活性、过氧化物酶（POD）活性、过氧化氢酶（CAT）活性和谷胱甘肽还原酶（GR）活性的影响。与单独使用 L-半胱氨酸预处理相比，L-半胱氨酸结合 AVG 预处理可降低总酚含量，提高苯丙氨酸氨解酶（PAL）活性。此外，乙烯预处理还能抑制鲜切苹果的褐变和 PPO 活性，提高 POD 活性、CAT 活性和总酚含量，其效果优于 L-半胱氨酸联合 AVG 预处理。这间接证实了预处理 L-半胱氨酸抑制鲜切苹果褐变的部分作用是通过调节体内乙烯的生物合成实现的。该研究提出了一个新观点，即增强切割前的乙烯积累有助于抑制鲜切苹果的褐变。

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

Scientia Horticulturae 农林科学-园艺

CiteScore

8.60

自引率

4.70%

发文量

796

审稿时长

47 days

期刊介绍： Scientia Horticulturae is an international journal publishing research related to horticultural crops. Articles in the journal deal with open or protected production of vegetables, fruits, edible fungi and ornamentals under temperate, subtropical and tropical conditions. Papers in related areas (biochemistry, micropropagation, soil science, plant breeding, plant physiology, phytopathology, etc.) are considered, if they contain information of direct significance to horticulture. Papers on the technical aspects of horticulture (engineering, crop processing, storage, transport etc.) are accepted for publication only if they relate directly to the living product. In the case of plantation crops, those yielding a product that may be used fresh (e.g. tropical vegetables, citrus, bananas, and other fruits) will be considered, while those papers describing the processing of the product (e.g. rubber, tobacco, and quinine) will not. The scope of the journal includes all horticultural crops but does not include speciality crops such as, medicinal crops or forestry crops, such as bamboo. Basic molecular studies without any direct application in horticulture will not be considered for this journal.