超声波作为物理诱导剂来改善蓝果的质地:生理指标和转录组分析
Yuanyuan Hou1, Yinggang Ge1, Ailikemu Mulati1
1National Demonstration Center for Experimental Biology Education, Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China.
Foods (Basel, Switzerland)
|October 26, 2024
概括
超声波洗通过增加度和素含量来提高蓝的质量. 这种方法还减少了氧化应激,并改变了与生物合成途径相关的基因表达.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 植物生理学 植物生理学
背景情况:
- 蓝的收获后质量对于消费者接受至关重要.
- 超声波 (美国) 冲洗是改善水果质量的有希望的技术.
- 美国在蓝上洗的潜在生理和分子机制尚不清楚.
研究的目的:
- 为了研究超声波洗对收获后蓝质量的影响.
- 阐明超声波引起的质量改善背后的生理和分子机制.
主要方法:
- 蓝用超声波 (25 kHz,400 W/m2,2 分钟) 进行处理.
- 评估了水果的质量参数 (坚硬度,素含量,氧化应激标志物).
- 进行了转录基因分析,以确定差异表达基因 (DEGs).
- 相关性分析被用来将基因表达与水果质量特征联系起来.
主要成果:
- 超声波洗显著增加了蓝的坚度和红素含量 (p < 0.05).
- 它降低了超氧化激素和过氧化水平,同时增强了超氧化物脱酶 (SOD) 和酶 (CAT) 的活性.
- 转录基因分析确定了163个DEGs,富含烯胺生物合成,黄胺生物合成和植物病原体相互作用途径.
- 参与素生物合成的关键基因 (C4H,COMT1,POD52) 被确定并与度和素含量正相关.
结论:
- 超声波洗通过增强度和素积累,有效地改善收获后蓝的质量.
- 该研究显示,超声波治疗调节氧化应激反应,并影响关键基因表达通路.
- 像C4H,COMT1和POD52这样的特定基因可能参与超声介导的红素合成,为蓝收获后的质量调节提供了洞察力.
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