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Updated: Aug 11, 2026

Wide-Field, Real-Time Imaging of Local and Systemic Wound Signals in Arabidopsis
Published on: June 4, 2021
A Holistic Omics-Based Overview of Postharvest Wound Response and Mineral Dynamics in Broccoli Stalks During the
Aqleem Abbas1, Ni Heng Jia1, Yanyin Guo1
1College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China.
Abstract:
Broccoli harvest involves cutting the stalk and creating a wound site known as the incision site (IC), which immediately triggers a self-adaptive stage (SAS, ~12 h) before precooling. This early postharvest stage is critical for wound perception, signaling, healing, redox balance, and mineral redistribution. Here, we employed a multi-omics approach combining transcriptomics, metabolomics, and mineralomics to characterize dynamic responses at the IC across 0, 3, 6, and 12 h post-wounding. A total of 6599 shared DEGs were identified across timepoints, with 4137 DEGs specific to 3 versus 0 h, substantially more than at 6 or 12 h. GO enrichment analysis revealed rapid induction of abiotic stress responses, transmembrane transport, and kinase signaling. Ca2+-ROS-MAPK signaling genes (ATP2C, CML, CPK, MPK4, RBOH) were rapidly upregulated at 3 h, along with hormone-related genes: LOX2S, AOC, OPR, AOS (jasmonic acid), ABAI, NCED (abscisic acid), and ACS (ethylene). Wound healing genes, for example, PAL, 4CL, and redox-related genes like GST and GPX, exhibited maximal expression at 3 h. Mineralomics revealed transient surges in Fe, K+, and Na+ at 3 h, tightly correlated with upregulation of ion transporters (HKT, SLC47A family). Moreover, metabolomics showed the accumulation of signaling lipids, hormone derivatives, phenylpropanoids, and sulforaphane at 3 h, confirming the first 3 h as the primary metabolic reprogramming window. These findings suggest that interventions to enhance wound repair, redox stability, and mineral homeostasis should be taken within 3 h to delay senescence and extend broccoli postharvest shelf life.
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