代谢组学和转录组学综合分析表明,在长时间低温贮藏过程中,鲜食葡萄单萜素积累减少。

Huiling Wang, Xiaoyue Wang, Ailing Yan, Zhenhua Liu, Jiancheng Ren, Haiying Xu, Lei Sun
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引用次数: 0

摘要

低温贮藏是保持鲜食葡萄采后贮藏质量的常用技术。然而,这种技术可能会强烈影响水果的香味。单萜烯是麝香葡萄香气的关键成分。单萜烯在采后低温贮藏过程中变化的详细信息和分子机制尚未得到充分的表征。本研究从转录组学和代谢组学两方面研究了低温贮藏对4个鲜食葡萄品种游离和结合单萜烯谱的影响。在4个品种中共鉴定出27种游离态和结合态化合物,且在数量上存在差异。层次聚类分析和主成分分析表明,低温贮藏对游离和结合单萜烯谱有显著影响。同一生物合成途径的单萜化合物聚集在一起,在低温贮藏过程中表现出相似的进化趋势。在低温贮藏的某一阶段,大部分游离单萜的含量都经历了快速下降,但在4个葡萄品种中下降的时间有所不同。转录组学分析显示,参与单萜合成途径的DXS、HDR、GPPS和TPS基因的表达与单萜化合物积累的变化一致。而MVA通路中HMGS、HMGR基因和分支基因GGPPS、FPPS的表达与单萜积累呈负相关。这一发现为研究浆果在低温贮藏过程中香气风味变化的潜在机制提供了新的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Metabolomic and transcriptomic integrated analysis revealed the decrease of monoterpenes accumulation in table grapes during long time low temperature storage.

Low temperature is the commonly used technique for maintaining the quality of table grapes during postharvest storage. However, this technique could strongly affect the aromatic flavor of fruit. Monoterpenes are the key compounds contributing to the Muscat aromas of grapes. The detailed information and molecular mechanisms underlying the changes in monoterpenes during postharvest low temperature storage have not been thoroughly characterized. In this study, the effects of low temperature storage on the free and bound monoterpene profiles in four cultivars of table grape were determined at both the transcriptomic and metabolomic levels. A total of 27 compounds in both free and bound forms were identified in the four cultivars and showed quantitative differences between the cultivars. Hierarchical cluster and principal component analysis indicated that the free and bound monoterpene profiles were remarkably affected by the low temperature storage. The monoterpenes in the same biosynthesis pathway were clustered together and showed similar evolution trends during low temperature storage. And the content of most of free monoterpenes underwent a rapid decline during low-temperature storage at a certain stage, but the time was different in 4 grape cultivars. Transcriptomic analysis revealed that the expression of DXS, HDR, GPPS and TPS genes involved in the monoterpene synthesis pathway were consistent with the changes in the accumulation of monoterpene compounds. While the expression of HMGS, HMGR genes in MVA pathway and branch genes GGPPS and FPPS were negatively correlated with the accumulation of monoterpenes. The findings provide new insights into the underlying mechanisms of the berry aroma flavor change during low temperature storage.

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