Metabolomic and transcriptomic analyses provide insights into temperature and light regulated anthocyanin accumulation in flesh of ‘Furongli’ plum (Prunus salicina Lindl.)

IF 6.4 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology Pub Date : 2024-11-27 DOI:10.1016/j.postharvbio.2024.113326

Zhizhen Fang , Kui Lin-Wang , Yanjuan Lin , Richard V. Espley

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引用次数: 0

Abstract

Anthocyanins are health-promoting pigments that contribute to the quality of fruits. Anthocyanin biosynthesis is affected by light and temperature. However, there is no information available on the effects of light and temperature on anthocyanin accumulation in plum flesh. In this study, we investigated the effects of temperature and light on anthocyanin accumulation in postharvest ‘Furongli’ plum (Prunus salicina Lindl.) flesh and found that 20◦C promoted anthocyanin accumulation with or without light. However, no significant anthocyanin accumulation was detected in the flesh of plums treated with 30 ◦C/light. RNA-Seq analysis showed that the transcript levels of anthocyanin accumulation-related genes in the flesh were upregulated by 20◦C/light and 20◦C/dark treatments. Moreover, several genes involved in sucrose metabolism as well as plant hormone biosynthesis and signal transduction were transcriptionally correlated with anthocyanin accumulation. NAA treatment confirmed that auxin promoted anthocyanin accumulation in plum flesh. Transcription factors differentially regulated by temperature and light were identified. The anthocyanin MYB activator, PsMYB10.2, was only upregulated in the flesh of 20◦C/light and 20◦C/dark treated fruits, wheras the anthocyanin repressor, PsMYB18, was upregulated in flesh of fruits under all treatment conditions. The PsMYB10.2 promoter was responsive to light, but not to temperature. Transient overexpression assays showed that PsMYB18 inhibited PsMYB10.2 and PsbHLH3 induced anthocyanin accumlation in tobacco leaves. Dual luciferase assays further showed that PsMYB18 repressed the activation activity of PsMYB10.2 on the promoters of PsANS, PsUFGT and PsGST. Yeast one-hybrid and dual luciferase assays showed PsMYB10.2 could bind to and activated the PsMYB18 promoter. These results suggest that temperature and light modulate anthocyanin accumulation in the flesh of ‘Furongli’ plum by regulating the expression of structural genes involved in anthocyanin accumulation via the cooperation of anthocyanin regulators PsMYB10.2 and PsMYB18.

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代谢组和转录组分析有助于深入了解温度和光照对 "芙蓉李 "果肉花青素积累的调控作用

花青素是一种促进健康的色素，有助于提高水果的品质。花青素的生物合成受光照和温度的影响。然而，目前还没有关于光照和温度对李子果肉中花青素积累的影响的资料。在这项研究中，我们研究了温度和光照对采后'芙蓉李'（Prunus salicina Lindl.）果肉中花青素积累的影响。然而，用 30 ◦C/light 处理的李子果肉中没有检测到明显的花青素积累。RNA-Seq 分析表明，在 20 oC/light 和 20 oC/dark 处理下，果肉中花青素积累相关基因的转录水平上调。此外，一些参与蔗糖代谢以及植物激素生物合成和信号转导的基因与花青素积累存在转录相关性。NAA处理证实了辅助素促进了李子果肉中花青素的积累。研究发现了受温度和光照不同调节的转录因子。花青素 MYB 激活因子 PsMYB10.2 只在 20◦C/light 和 20◦C/dark 处理的果肉中上调，而花青素抑制因子 PsMYB18 则在所有处理条件下的果肉中上调。PsMYB10.2 启动子对光有反应，但对温度没有反应。瞬时过表达试验表明，PsMYB18 可抑制烟草叶片中 PsMYB10.2 和 PsbHLH3 诱导的花青素积累。双荧光素酶测定进一步表明，PsMYB18 抑制了 PsMYB10.2 在 PsANS、PsUFGT 和 PsGST 启动子上的激活活性。酵母单杂交和双荧光素酶试验表明，PsMYB10.2 能与 PsMYB18 启动子结合并激活 PsMYB18 启动子。这些结果表明，温度和光照通过花青素调控因子 PsMYB10.2 和 PsMYB18 的合作，调控参与花青素积累的结构基因的表达，从而调节'芙蓉李'果肉中花青素的积累。

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来源期刊

Postharvest Biology and Technology 农林科学-农艺学

CiteScore

12.00

自引率

11.40%

发文量

309

审稿时长

38 days

期刊介绍： The journal is devoted exclusively to the publication of original papers, review articles and frontiers articles on biological and technological postharvest research. This includes the areas of postharvest storage, treatments and underpinning mechanisms, quality evaluation, packaging, handling and distribution of fresh horticultural crops including fruit, vegetables, flowers and nuts, but excluding grains, seeds and forages. Papers reporting novel insights from fundamental and interdisciplinary research will be particularly encouraged. These disciplines include systems biology, bioinformatics, entomology, plant physiology, plant pathology, (bio)chemistry, engineering, modelling, and technologies for nondestructive testing. Manuscripts on fresh food crops that will be further processed after postharvest storage, or on food processes beyond refrigeration, packaging and minimal processing will not be considered.