Starch–sucrose metabolism and phenylpropanoid biosynthesis pathways play crucial regulatory roles in extending the postharvest longevity of Lilium brownii var. viridulum bulbs

IF 6.4 1区 农林科学 Q1 AGRONOMY Postharvest Biology and Technology Pub Date : 2024-10-30 DOI:10.1016/j.postharvbio.2024.113280
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Abstract

The short shelf life of Lilium brownii var. viridulum bulbs after harvesting limits its market supply capacity and makes it difficult to meet customer demand. Therefore, it is particularly important to effectively extend the fresh-eating period of Lilium brownii var. viridulum. In this study, Lilium brownii var. viridulum was used as experimental material and metabolomics and transcriptomics techniques were employed. A total of 883 metabolites and 9452 differentially expressed genes were detected, primarily enriched in secondary metabolite biosynthesis, phenylpropanoid biosynthesis, and starch–sucrose metabolism pathways. Further analyses showed that the accumulation of cellulose had a positive effect on maintaining the cellular structure and morphology of the Lilium brownii var. viridulum bulbs. The reduction of vicianose may be related to the energy expenditure associated with maintaining internal metabolism in Lilium brownii var. viridulum bulbs after postharvest. The low temperature and hypobaric conditions could slow down the increase of reducing sugars, reduce the metabolic rate of sucrose, maintain the relative stability of trehalose, and improve the resistance of bulbs. Ferulic acid was not consumed in large quantities and flavonoids were not over-accumulated, effectively maintaining the stability of the epidermal colour of the bulbs. Meanwhile, the increased expression of LbSUS4, LbINV2, and LbTPP genes could enhance the cold tolerance of Lilium brownii var. viridulum bulbs, stabilise the cell membrane and protect the cell structure to adapt to changes in environmental conditions. In conclusion, bulbs stored under low temperature and hypobaric conditions showed minimal changes in metabolites, and their morphology and color were maintained for a longer duration. This method proves to be suitable for the rapid postharvest storage of Lilium brownii var. viridulum bulbs. This study provides new insights into the molecular regulatory mechanisms during postharvest storage of Lilium brownii var. viridulum bulbs and offers theoretical and technical support for extending their fresh-eating period.
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淀粉-蔗糖代谢和苯丙酮生物合成途径在延长棕色百合变种 viridulum 球茎采后寿命方面发挥关键的调节作用
百合花球茎采收后货架期短,限制了其市场供应能力,难以满足客户需求。因此,有效延长百合花的鲜食期尤为重要。本研究以棕色百合(Lilium brownii var. viridulum)为实验材料,采用代谢组学和转录组学技术。共检测到 883 种代谢物和 9452 个差异表达基因,主要富集在次生代谢物生物合成、苯丙类化合物生物合成和淀粉-蔗糖代谢途径中。进一步的分析表明,纤维素的积累对维持棕色百合变种 viridulum 球茎的细胞结构和形态有积极作用。葡萄糖的减少可能与采后百合花球茎维持内部代谢的能量消耗有关。低温和低气压条件可以减缓还原糖的增加,降低蔗糖的代谢率,维持三卤糖的相对稳定,提高鳞茎的抗性。阿魏酸没有被大量消耗,黄酮类化合物也没有过度积累,有效地保持了鳞茎表皮颜色的稳定。同时,LbSUS4、LbINV2 和 LbTPP 基因表达量的增加可增强百合鳞茎的耐寒性,稳定细胞膜,保护细胞结构,以适应环境条件的变化。总之,在低温和低气压条件下贮藏的球茎代谢物变化极小,其形态和颜色也能保持较长时间。事实证明,这种方法适用于棕色百合变种 viridulum 球茎采后的快速贮藏。这项研究为研究采后贮藏百合变种viridulum球茎的分子调控机制提供了新的视角,为延长其鲜食期提供了理论和技术支持。
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来源期刊
Postharvest Biology and Technology
Postharvest Biology and Technology 农林科学-农艺学
CiteScore
12.00
自引率
11.40%
发文量
309
审稿时长
38 days
期刊介绍: The journal is devoted exclusively to the publication of original papers, review articles and frontiers articles on biological and technological postharvest research. This includes the areas of postharvest storage, treatments and underpinning mechanisms, quality evaluation, packaging, handling and distribution of fresh horticultural crops including fruit, vegetables, flowers and nuts, but excluding grains, seeds and forages. Papers reporting novel insights from fundamental and interdisciplinary research will be particularly encouraged. These disciplines include systems biology, bioinformatics, entomology, plant physiology, plant pathology, (bio)chemistry, engineering, modelling, and technologies for nondestructive testing. Manuscripts on fresh food crops that will be further processed after postharvest storage, or on food processes beyond refrigeration, packaging and minimal processing will not be considered.
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