Sodium hydrosulfide application induces chilling tolerance in banana fruits by enhancing antioxidant gene expression through the upregulation of the ethylene response factors MaERF53L/121L

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-05 DOI:10.1016/j.foodchem.2025.142770

Zengxiang Lin, Wei Wei, Danling Cai, Wei Shan, Jianye Chen, Yingying Yang, Jia Si, Wangjin Lu, Guohui Zhu, Chaojie Wu, Jianfei Kuang

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引用次数: 0

Abstract

Sodium hydrosulfide (NaHS), a hydrogen sulfide (H₂S) donor, effectively mitigates chilling injury (CI) in bananas; however, the underlying molecular mechanisms remain unclear. This study demonstrated that NaHS alleviates CI symptoms by activating antioxidant defense systems that reduce oxidative stress induced by CI. Transcriptomic analysis revealed 1003 differentially expressed genes in three sample groups, with enrichment in pathways related to cellular processes, metabolic activity, and secondary metabolite biosynthesis. NaHS treatment significantly upregulated seven ethylene response factors, among which MaERF53L and MaERF121L functioned as transcriptional activators. Further investigation revealed that MaERF53L and MaERF121L directly bind to the promoters of MaPOD3 and MaGSTU18, enhancing their expression as well as the antioxidant enzyme activity. These findings indicate that the activation of antioxidant genes by MaERF53L and MaERF121L is central to NaHS-induced CI mitigation in bananas, providing novel insights into the role of H₂S in reducing CI across horticultural crops.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.