转录组分析显示,臭氧处理通过调节植物激素信号通路来维持新鲜切割的桃中的甲酸含量
Yajing Wang1, Liyan Rong1, Tianyu Wang1
1College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, PR China.
Food research international (Ottawa, Ont.)
|July 26, 2024
概括
臭氧处理通过改变植物激素水平,在新鲜切割的果中保存酸 (AsA). 这种方法显示出在储存期间保持水果营养的前景.
科学领域:
- 食品科学 食品科学 食品科学
- 植物生理学 植物生理学
- 生物化学 生物化学
背景情况:
- 亚酸 (AsA) 对果的营养价值至关重要.
- 在储存新鲜切割的果时,AsA会降解.
- 臭氧处理因其抑制AsA降解的潜力而受到探索.
研究的目的:
- 调查新鲜切割的果臭氧后处理中AsA代谢背后的调节机制.
- 了解臭氧如何影响AsA水平和相关的代谢途径.
主要方法:
- 新鲜切割的子经过臭氧处理 (1毫克/升,10分钟) 并存储在4°C.
- 分析包括AsA/脱酸,总溶性固体,可定位酸度和植物激素水平.
- 采用了转录形状分析,cis-acting元素分析和相关性分析.
主要成果:
- 臭氧处理防止了AsA的下降,并延迟了可溶性固体和可定位酸度的变化.
- 臭氧处理显著改变了植物激素水平.
- 发现,酸和酸能够协同延缓AsA降解.
- 一个关键的候选基因,Actinidia03760 (编码甲酸盐过氧化酶) 被确定.
结论:
- 臭氧处理是一种有效的策略,可以在新鲜切割的果中保存亚酸含量.
- 植物激素,特别是酸和酸,在臭氧处理下在AsA稳定中发挥协同作用.
- 与Actinidia03760的bZIP转录因子相互作用突出了AsA代谢的潜在调节途径.
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