Transcriptome and genome analysis to identify C2H2 genes participated in Low temperature conditioning-alleviated postharvest chilling injury of peach fruit
Yaqin Zheng, Z. Liu, Hui Wang, Wenna Zhang, Shuaijie Li, Meng Xu
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引用次数: 3
Abstract
The work intended to identify candidate C2H2 genes participated in Low-temperature conditioning (LTC) -alleviated postharvest chilling injury of peach fruit.
For LTC treatment, fruit were pre-stored at 10 oC for 5 d, and then transferred to 0 oC storage. Fruit firmness was measured by the hardness tester. H2O2 content was determined by luminosity measurement model using the multifunctional enzyme labeler. Identification of C2H2 family members was performed by HMMSCAN according to peach genome. Cis-acting element of gene promoters was analyzed using the Plant CARE website. WGCNA analysis was performed by WGCNA package in BMK Cloud platform.
LTC treatment decreased flesh browning rate and H2O2 production of ‘Beijing No.9’ peach. Transcription factors identification of DEGs in 0 oC and LTC treatment indicated peach C2H2 participated the regulation of chilling injury. A total of 47 C2H2 genes were identified based on peach genome. qRT-PCR, phylogenetic analysis and promoter cis-acting element analysis revealed ZFP21 was involved in the regulation of LTC-alleviated chilling injury in peach. Weighted gene co-expression network analysis and dual luciferase assay suggested ZFP21 participated in LTC-alleviated chilling injury by down-regulating the expression of ROS-related genes Rboh.
Our investigation, based on genome and RNA-seq, unveiled that ZFP21 was involved in LTC treatment-alleviated chilling injury of peach fruit. This work is useful for the identification of peach cold tolerance-related genes and the study of C2H2 family in peach.
期刊介绍：
Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest.
Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases.
The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions.
The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.
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