转录基因组概况揭示了外源性黑色素对中国梅的水果软化促进作用
Zhiyu Li1, Lu Zhang1, Yaxin Xu1
1College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
International journal of molecular sciences
|September 9, 2023
概括
外源性黑素 (MT) 应用通过改变细胞壁组成和酶活性来软化中国梅果. 这项研究揭示了MT MT.
科学领域:
- 植物生理学 植物生理学
- 生物化学 生化学
- 分子生物学分子生物学
背景情况:
- 水果软化是中国梅 (Prunus salicina Lindl.) 收获后品质的一个关键因素. ) 的情况.
- 了解调节水果软化的分子机制对于改善保质期和提高消费者接受度至关重要.
研究的目的:
- 研究外源性黑激素 (MT) 对细胞壁代谢的影响及其在中国梅果软化中的作用.
主要方法:
- 外源性黑激素在梅果上的应用.
- 测量水果的物理性质 (硬度,弹性).
- 细胞壁成分 (pectin,半纤维素,纤维素) 和酶活动的生物化学分析.
- 转录组分析以确定与细胞壁代谢相关的差异表达基因 (DEGs).
主要成果:
- 外源性MT在成熟之前增加了内源性MT水平.
- 在成熟的水果中,MT降低了水果的硬度和弹性,并降低了离子结合的pectin,共价结合的pectin,半纤维素和纤维素的水平.
- MT治疗增加了水溶性pectin含量和细胞壁修饰酶的活性 (例如,pectin甲基 Esterase,polygalacturonase).
- 转录组分析显示,DEGs在托和葡萄糖酸盐相互转换,烯胺生物合成和银河糖代谢等途径中得到丰富,这表明MT对细胞壁基因表达的影响.
结论:
- 外源性黑激素的应用促进了中国梅果的软化.
- MT通过改变细胞壁多糖的组成和调节参与细胞壁降解的关键酶的表达和活性来影响细胞壁代谢.
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