Calcium chloride connects potato greening and enzymatic browning through salicylic acid

Greening and enzymatic browning are important factors causing post-harvest losses in potatoes. Although they are two different biological processes, there are some common inhibitors between them. Whether there is a correlation between the two has yet to be studies. In this research, we conducted transcriptome analysis of non-greening and greening potatoes, identifying several browning-related genes (polyphenol oxidase genes and peroxidase genes). Compared to non-greening potatoes, greening potatoes exhibited a greater browning degree. And calcium chloride (CaCl₂) can inhibit both greening and enzymatic browning. However, the inhibitory effect on potatoes was weakened when treated simultaneously with SA synthesis inhibitor and CaCl₂, indicating that CaCl₂ can regulate potato greening and browning by affecting internal SA synthesis. Additionally, exogenous SA treatment of potato tubers can also inhibit enzymatic browning. Our study not only demonstrated that CaCl₂ and SA can serve as a bridge connecting the potato greening and enzymatic browning, but also provided important references for the development of novel co-inhibitors.