摘要
褐变和失绿是鲜切芦笋生菜（Lactuca sativa var. angustata）品质下降的两个典型特征。本研究通过转录组分析阐明了溶液延缓鲜切芦笋生菜品质恶化的机制。将鲜切芦笋分别浸入含 0.67% 羧甲基纤维素钠（CMC-Na）、0.85% L-半胱氨酸（L-Cys）、0.38% 抗坏血酸（AsA）和蒸馏水（对照）的溶液中 10 分钟。处理过的样品和对照组样品均在相对湿度为 80%-90% 的 4°C 黑暗环境中保存八天。结果表明，用该溶液处理可延缓鲜切芦笋生菜的切面褐变和绿色损失，延长其保质期。与对照组相比，处理可有效抑制 LsACO3 和 LsACS1 基因的上调，并下调磷脂酶相关基因 LsNPC6、LsPLC2 和 At2g42690 的表达。相反，与褐藻钙调蛋白样蛋白和褐藻钙依赖性蛋白激酶相关的基因表达量大幅上调，同时丝裂原活化蛋白激酶（MAPK）信号通路被激活，与参与防御反应的褐藻茉莉酸生物合成通路相关的基因显著上调。总之，我们的研究结果表明，通过抑制内源乙烯合成、减轻活性氧损伤和增强抗病性，用溶液处理可有效延缓鲜切芦笋莴苣在贮藏期间的变质，从而更好地保持其色泽和口感。这些结果为延缓鲜切农产品的颜色劣化提供了一种替代方法。
Browning and green loss are two typical characteristics of quality deterioration in fresh-cut asparagus lettuce (Lactuca sativa var. angustata). In the present study, the mechanism underlying the delay in quality deterioration of fresh-cut asparagus lettuce by the solution was elucidated through transcriptomic analysis. Fresh-cut asparagus lettuce was immersed in a solution containing 0.67% sodium carboxymethyl cellulose (CMC-Na), 0.85% L-cysteine (L-Cys), 0.38% ascorbic acid (AsA), and the distilled water (control) for 10 min, respectively. Both treated and control samples were stored in the dark at 4°C with 80%–90% relative humidity for eight days. The results showed that treatment with the solution retarded the cut surface browning and green color loss and extended the shelf life of fresh-cut asparagus lettuce. In comparison to a control group, the treatment effectively attenuated the upregulation of the LsACO3 and LsACS1 genes; it downregulated the expression of the phospholipase-related genes LsNPC6, LsPLC2, and At2g42690. Conversely, there was substantial upregulation of gene expression related to L. sativa calmodulin-like proteins and L. sativa calcium-dependent protein kinases, along with activation of the mitogen-activated protein kinase (MAPK) signaling pathway and significant upregulation of genes associated with the L. sativa jasmonic acid biosynthesis pathway involved in the defense response. In conclusion, our findings indicated that treatment with the solution effectively delays the deterioration of fresh-cut asparagus lettuce during storage by inhibiting endogenous ethylene synthesis, mitigating reactive oxygen damage, and enhancing disease resistance, thereby providing superior preservation of its color and texture. The results provide an alternative method for delaying color deterioration of fresh-cut produce.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
