Postharvest Biology and Technology最新文献_第8页

Physiological and transcriptomic analysis of early petal fading in potted carnations during postharvest storage 盆栽康乃馨采后贮藏中早期花瓣凋谢的生理及转录组学分析

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2025-12-13 DOI: 10.1016/j.postharvbio.2025.114124

Mariko Kondo , Ryoichi Yano

Maintaining the vibrant blooming color is crucial to ensuring the market value of ornamental flowers. In this study, we evaluated the changes in petal color during postharvest storage at different temperatures using potted carnations (Dianthus caryophyllus L. cv. Momorina). The results indicated that 3 d of storage at 10 °C in the dark did not affect petal coloration, whereas storage at 23 °C under the same conditions caused petal fading. To identify the genes associated with petal fading, we performed weighted gene co-expression network analysis using petal color phenotype data based on the CIELAB system and transcriptomic data. Proton transmembrane transport genes, which potentially regulate vacuolar pH levels, were significantly overrepresented in the modules positively correlated with the b* color parameter (where low values indicate blue and high values indicate yellow). Petal pH increased after 3 d of storage at 23 °C, and was also positively correlated with petal lightness. A similar trend was also observed in cut carnations. For example, external pH treatment induced marked color changes in their petal discs, with anthocyanin-independent discoloration occurring at pH 6.0 but not at pH 4.0. These data suggest that increased vacuolar pH may contribute to petal fading independent of anthocyanin reduction. This study provides new insights into the regulatory mechanism underlying the coloration of carnation petals. In addition to anthocyanins, intracellular conditions, including pH levels, are considered important in preserving postharvest quality, extending vase life, and enhancing ornamental values.

保持鲜艳的花色对保证观赏花卉的市场价值至关重要。以盆栽康乃馨（Dianthus caryophyllus L. cv.）为材料，研究了采后不同温度下花瓣颜色的变化。Momorina)。结果表明，在10 °C的黑暗条件下储存3 d对花瓣的颜色没有影响，而在23 °C的相同条件下储存3 d会导致花瓣褪色。为了鉴定与花瓣褪色相关的基因，我们利用基于CIELAB系统和转录组学数据的花瓣颜色表型数据进行了加权基因共表达网络分析。质子跨膜运输基因可能调节液泡pH水平，在与b*颜色参数（低值表示蓝色，高值表示黄色）正相关的模块中，质子跨膜运输基因的比例明显过高。23 °C贮藏3 d后，花瓣pH值升高，且与花瓣亮度呈正相关。切割康乃馨也出现了类似的趋势。例如，外部pH处理诱导花瓣盘显着的颜色变化，在pH 6.0时发生花青素无关的变色，而在pH 4.0时则没有。这些数据表明，液泡pH值的增加可能有助于花瓣褪色，而不依赖于花青素的减少。本研究对康乃馨花瓣颜色的调控机制提供了新的见解。除了花青素，胞内条件，包括pH值，被认为是重要的保存采后质量，延长花瓶寿命，并提高观赏价值。

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引用次数: 0

Calcium chloride inhibits water-soaking disorder of fresh-cut cantaloupe through regulating sugar, organic acid, and anaerobic respiration metabolisms 氯化钙通过调节糖、有机酸和无氧呼吸代谢来抑制鲜切哈密瓜的浸水失调

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2025-12-12 DOI: 10.1016/j.postharvbio.2025.114125

Wanli You , Jinglin Zhang , Xueyin Ru , Feng Xu , Zhengguo Wu , Peng Jin , Yonghua Zheng , Shifeng Cao

The effect of exogenous calcium chloride (CaCl₂) treatment on water-soaking disorder inhibition and quality maintenance in fresh-cut cantaloupe was studied. Results indicated that CaCl₂ preserved visual appearance, microbiological safety, and nutrient composition. Transcriptome analysis identified 5416 differentially expressed genes and most were enriched in sugar-related metabolisms. Moreover, less reducing sugar accumulation including glucose and fructose and lower activities of acidic invertase (AI) and neutral invertase (NI), as well as expressions of CmAI1 and CmNI, were resulted from CaCl₂ treatment. Additionally, CaCl₂ treatment retained more organic acid and inhibited anaerobic respiration through downregulating corresponding expressions and enzyme activities of pyruvate decarboxylase, alcohol dehydrogenase, and lactate dehydrogenase, as well as reducing the accumulation of anaerobic metabolites including ethanol, acetaldehyde, and pyruvate. Therefore, these findings implied that CaCl₂ application was practical for storage performance improvement and water-soaking disorder inhibition via modulating sugar, organic acid, and anaerobic respiration metabolism of fresh-cut cantaloupe, thus serving as a theoretical basis for fresh-cut product processing and preservation.

研究了外源氯化钙（CaCl2）处理对鲜切甜瓜水浸失调抑制和品质维持的影响。结果表明，CaCl2保存了食品的外观、微生物安全性和营养成分。转录组分析鉴定出5416个差异表达基因，其中大多数富集于糖相关代谢。此外，CaCl2还减少了葡萄糖和果糖等还原糖的积累，降低了酸性转化酶（AI）和中性转化酶（NI）的活性以及CmAI1和CmNI的表达。此外，CaCl2处理通过下调丙酮酸脱羧酶、乙醇脱氢酶和乳酸脱氢酶的相应表达和酶活性，以及减少乙醇、乙醛和丙酮酸等厌氧代谢物的积累，保留了更多的有机酸，抑制了厌氧呼吸。研究结果表明，CaCl2通过调节甜瓜的糖、有机酸和厌氧呼吸代谢，可以提高甜瓜的贮藏性能，抑制水浸紊乱，为甜瓜加工保鲜提供理论依据。

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引用次数: 0

Impact of harvesting method and storage on quality phenolic profile and fatty acid composition of olive fruit (Olea europaea L.) 采收方式和贮藏对橄榄果实品质酚类特征和脂肪酸组成的影响

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2025-12-12 DOI: 10.1016/j.postharvbio.2025.114127

Tea Burin, Mariana Cecilia Grohar, Jerneja Jakopic, Metka Hudina

This study investigated the biochemical and quality changes in mechanical and hand-harvested olive fruit of the cultivars 'Istrska belica' and 'Leccino' during storage. It investigated changes in phenolic compounds and fatty acid composition, analysed using HPLC and GC methods, to understand how different harvesting methods, affect olive quality during storage. The results showed that harvesting methods had different effect on fruit quality, which became more pronounced during storage. Hand-harvested olives maintained better fruit integrity, delaying slower degradation, whereas mechanically harvested olives showed greater damage at harvest, leading to accelerated biochemical changes. At harvest, 'Istrska belica' olives responded immediately to mechanical damage by accumulating phenolic compounds such as tyrosol (increased by 43 % from 18.3 to 26.1 mg/kg FW), verbascoside (33 % from 792 to 1049 mg/kg FW), hydroxytyrosol (55 % from 27.1 to 42.0 mg/kg FW), compared to manually harvested fruits, together with an increase in certain fatty acid compositions (palmitic (67 % from 11.2 to 18.7 mg/100 g FW), palmitoleic (96 % from 0.5 to 1.0 mg/100 g FW), stearic (49 % from 4.2 to 6.3 mg/100 g FW), and linoleic acids (44 % from 6.5 to 9.3 mg/100 g FW), probably due to membrane damage. In contrast, 'Leccino' fruits showed minimal metabolic differences compared between harvesting methods. During storage, the phenolic content of mechanically harvested 'Leccino' olives initially increased due to stress-induced metabolic activity, but significantly decreased after 16 days, indicating fruit deterioration. Meanwhile, hand-harvested 'Leccino' olives maintained stable phenolic and fatty acid profiles. During storage, mechanical harvesting of 'Istrska belica' caused the degradation of oleuropein (for 21.9 %) and other phenolic compounds, while oleuropein degradation products such as tyrosol, elenolic acid, demethyloleuropein increased, whereas hand-harvested fruit maintained stable content of six phenolic compounds and four fatty acids.

研究了机械采摘橄榄果实和手工采摘橄榄果实在贮藏过程中的生化和品质变化。研究了橄榄油中酚类化合物和脂肪酸组成的变化，并采用HPLC和GC方法对其进行了分析，以了解不同的采收方式对储存过程中橄榄油品质的影响。结果表明，采收方式对果实品质有不同的影响，在贮藏过程中影响更为明显。手工收获的橄榄保持了更好的果实完整性，延缓了较慢的降解，而机械收获的橄榄在收获时受到的损害更大，导致生化变化加速。收获,Istrska belica“橄榄立即回应机械损伤等积累酚类化合物对羟苯基乙醇从18.3到26.1(增加了43 % 毫克/公斤弗兰克-威廉姆斯),verbascoside(33 %从792年到1049年 毫克/公斤弗兰克-威廉姆斯),hydroxytyrosol从27.1到42.0(55 % 毫克/公斤弗兰克-威廉姆斯),手工收获水果相比,一起增加某些脂肪酸成分(棕榈(67 %从11.2到18.7 毫克/ 100 g弗兰克-威廉姆斯),9 -十六碳烯(96 %从0.5到1.0 毫克/ 100 g弗兰克-威廉姆斯),硬脂酸（49. %，从4.2到6.3 mg/100 g FW）和亚油酸（44. %，从6.5到9.3 mg/100 g FW），可能是由于膜损伤。相比之下，“Leccino”水果在不同的收获方法中显示出最小的代谢差异。在贮藏过程中，机械收获的‘Leccino’橄榄的酚类物质含量最初因应激诱导的代谢活动而增加，但在16天后显著下降，表明果实变质。同时，手工采摘的“Leccino”橄榄保持了稳定的酚类和脂肪酸谱。在贮藏过程中，机械采收引起橄榄苦苷（21.9% %）和其他酚类化合物的降解，橄榄苦苷降解产物如酪醇、烯醇酸、去甲基橄榄苦苷含量增加，而手工采收的果实中6种酚类化合物和4种脂肪酸含量保持稳定。

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引用次数: 0

Antifungal efficacy and mechanism of the biogenic volatile organic compound 2-undecanone against Botrytis cinerea in tomato 生物源性挥发性有机化合物2-烯烷酮对番茄灰霉病菌的抑菌效果及机制研究

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2025-12-11 DOI: 10.1016/j.postharvbio.2025.114123

Yu Chen , Qing Yao , Tong Liu , Yaqian Zhu , Yuanyuan Li , Youcheng Qin , Haiying Liu , Junxing Lu , Jin Guo , Zhengguo Li , Zhengwu Zhao , Wei Jian

Botrytis cinerea (B. cinerea) is one of the most destructive plant pathogenic fungi, capable of infecting over 1400 species of fruit, vegetables, and ornamental plants, including tomato, causing significant economic losses. 2-Undecanone is a bio-based product widely found in nature with substantial application potential, and is also the core volatile compound released by the biocontrol strain HE-23. However, research on the potential of 2-undecanone to control fruit and vegetable fungal diseases and its mechanism of action remains limited. This study comprehensively explored the antifungal activity of 2-undecanone against B. cinerea and its underlying mechanisms. In vitro experiments confirmed that 2-undecanone exhibited excellent antifungal activity against B. cinerea, with EC₅₀ values of 9.04 and 17.42 μL L⁻¹ under fumigation and direct contact conditions, respectively. Further analysis revealed that 2-undecanone disrupted the hyphal morphology and the permeability of the fungal cell membrane. In vivo experiments demonstrated that 2-undecanone significantly inhibited B. cinerea growth in tomato fruit, with a 23.11-fold reduction in fungal content in treated fruit compared to the control group at 120 h. Additionally, 2-undecanone induced the expression of key genes involved in salicylic acid, jasmonic acid, and antioxidant pathways in tomato fruit. Consistently, transcriptome sequencing revealed that 2-undecanone severely disrupted multiple pathways including oxidative stress, membrane component synthesis, energy metabolism, and amino acid metabolism in B. cinerea. Overall, these results provide a foundation for the development of 2-undecanone as a fungicide for food and agriculture, while also providing valuable references for the green control of plant diseases in the future.

灰葡萄孢菌（Botrytis cinerea）是一种最具破坏性的植物病原菌，可侵染包括番茄在内的1400多种水果、蔬菜和观赏植物，造成重大经济损失。2-十一烷酮是一种广泛存在于自然界的生物基产品，具有很大的应用潜力，也是生物防治菌株HE-23释放的核心挥发性化合物。然而，对2-十一烷酮防治果蔬真菌病害的潜力及其作用机制的研究仍然有限。本研究全面探讨了2-十一烷酮对灰霉病菌的抑菌活性及其机制。体外实验证实，2-烯丙酸酮对灰葡萄球菌具有良好的抑菌活性，熏蒸和直接接触条件下的EC50值分别为9.04和17.42 μL L−1。进一步分析发现，2-十一烷酮破坏了菌丝形态和真菌细胞膜的通透性。体内实验表明，2-烯丙酸酮显著抑制番茄果实中灰霉菌的生长，在120 h处理后，果实中真菌含量比对照组降低了23.11倍。此外，2-十一烷酮还诱导了番茄果实中水杨酸、茉莉酸和抗氧化途径相关关键基因的表达。转录组测序结果显示，2-十一烷酮严重破坏了灰孢杆菌的氧化应激、膜成分合成、能量代谢和氨基酸代谢等多种途径。综上所述，这些结果为2-十一烷酮作为食品和农业杀菌剂的开发奠定了基础，同时也为今后植物病害的绿色防治提供了有价值的参考。

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引用次数: 0

Integrated transcriptome and proteome analyses reveal that VvMYB61 and VvNAC29 orchestrate the reprogramming of lignin and flavonoid metabolism during postharvest senescence in grape berries 整合转录组学和蛋白质组学分析表明，VvMYB61和VvNAC29调控了葡萄果实采后衰老过程中木质素和类黄酮代谢的重编程

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2025-12-11 DOI: 10.1016/j.postharvbio.2025.114122

Yujia Liu , Yixin Dang , Tong Cheng , Jingwen Li , Mingxin Feng , Jinna Wu , Hefang Xie , Xin Yang , Tengfei Xu , Yulin Fang , Jiangfei Meng

Postharvest senescence is a complex biological process that occurs after plant tissues and organs are detached from the mother plant. As an economically important horticultural crop, the senescence of grape berries is closely associated with fruit quality and market value. In this study, integrated transcriptomic and proteomic analyses were conducted to elucidate key metabolic changes during the postharvest senescence of ‘Red Globe’ grape berries. The results showed that genes involved in flavonoid biosynthesis were markedly downregulated, whereas the lignin biosynthetic pathway was activated, competing with the flavonoid pathway for the shared precursor p-coumaroyl-CoA. Correlation analysis identified VvMYB61 and VvNAC29 as candidate core regulators. Yeast one-hybrid and related assays demonstrated that VvMYB61 and VvNAC29 directly bind to the promoter of the lignin biosynthetic gene VvPRX19 and activate its transcription, while VvMYB61 also directly binds to the promoter of the flavonoid biosynthetic gene VvCHS27 and represses its expression. Moreover, both stable and transient transgenic assays revealed that VvMYB61 and VvNAC29 promote lignin accumulation while suppressing flavonoid synthesis. Collectively, these findings establish VvMYB61 and VvNAC29 as key regulators of lignin and flavonoid biosynthesis during grape postharvest senescence, mediating a metabolic reprogramming that redirects carbon flux from flavonoid toward lignin biosynthesis.

采后衰老是一个复杂的生物学过程，发生在植物组织和器官与母体植物分离之后。作为一种重要的经济园艺作物，葡萄果实的衰老与果实品质和市场价值密切相关。本研究通过转录组学和蛋白质组学的综合分析，阐明了“红地球”葡萄果实采后衰老过程中的关键代谢变化。结果表明，参与类黄酮生物合成的基因明显下调，而木质素生物合成途径被激活，与类黄酮途径竞争共享前体对香豆醇辅酶a。相关分析确定VvMYB61和VvNAC29为候选核心调控因子。酵母单杂交及相关实验表明，VvMYB61和VvNAC29直接结合木质素生物合成基因VvPRX19的启动子并激活其转录，而VvMYB61也直接结合类黄酮生物合成基因VvCHS27的启动子并抑制其表达。此外，稳定和瞬时转基因实验表明，VvMYB61和VvNAC29促进木质素积累，抑制类黄酮合成。总之，这些研究结果表明，VvMYB61和VvNAC29是葡萄采后衰老过程中木质素和类黄酮生物合成的关键调节因子，介导代谢重编程，将碳通量从类黄酮转向木质素生物合成。

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引用次数: 0

Integrated volatilomics and transcriptomics reveal the aroma formation mechanism in Actinidia arguta during postharvest ripening 综合挥发物学和转录组学研究揭示了软枣猕猴桃采后成熟过程中香气形成机制

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2025-12-10 DOI: 10.1016/j.postharvbio.2025.114118

Heran Xu, Guanlin Qian, Miao Yan, Huanyu Wang, Naizhu Liu, Bin Li, Weiyu Liu, Guang Xin, Song Pan

Aroma is a critical quality attribute determining consumer acceptance of Actinidia arguta. However, the molecular mechanisms underlying aroma formation during postharvest ripening remain poorly understood. This study employed integrated volatilomics and transcriptomics approaches to elucidate the dynamic changes in aroma-active compounds and their biosynthetic regulation of A. arguta ‘Changjiang No. 1’ stored at 20 °C for 12 days. A total of 51 volatile organic compounds were identified, with dramatic compositional shifts from C6/C9 aldehydes (trans-2-hexenal, (2E,6Z)-nona-2,6-dienal) to fruity-floral terpenoids (β-ionone, β-damascenone) and esters during ripening. The odor activity value (OAV) analysis revealed a significant aroma transformation during fruit ripening. This process involved a substantial decline in green aroma aldehydes, notably (2E,6Z)-nona-2,6-dienal (OAV decreasing from 415 to undetectable), coupled with a prominent increase in fruity-floral terpenoids. β-Ionone became the dominant aroma contributor, with its OAV increasing from 8.3 to 1485.71, complemented by β-damascenone (OAV = 733.33). Transcriptome analysis identified differentially expressed genes significantly enriched in fatty acid metabolism, terpenoid biosynthesis, and phenylpropanoid pathways. Weighted gene co-expression network analysis identified two key modules: MEturquoise (associated with green aroma biosynthesis) and MEbrown (associated with floral-fruity aroma formation). Hub gene analysis revealed AaLOX, AaHPL, and AaAAT as key regulators of green volatiles, while AaHMGR, AaMDS, AaHDR and AaGPPS emerged as central to terpenoid biosynthesis. These findings provide comprehensive insights into the molecular regulation of aroma development in A. arguta and establish a foundation for targeted postharvest quality management strategies.

香气是决定消费者接受猕猴桃的关键品质属性。然而，在采后成熟过程中香气形成的分子机制仍然知之甚少。本研究采用挥发性和转录组学相结合的方法，研究了香菇长江1号在20℃贮藏12 d后香气活性物质的动态变化及其生物合成调控。共鉴定出51种挥发性有机化合物，其组成在成熟过程中从C6/C9醛（反式2-己烯醛，(2E,6Z)-nona-2,6-二烯醛）转变为果花萜类（β-ionone, β-damascenone）和酯类。气味活性值（OAV）分析表明，果实在成熟过程中发生了显著的香气转化。这一过程涉及绿色香气醛的大幅下降，特别是(2E,6Z)-nona-2,6-二烯醛（OAV从415下降到无法检测到），伴随着果花香萜类化合物的显著增加。β-碘酮是主要的香气贡献者，其OAV从8.3增加到1485.71，辅之以β-大马士革酮（OAV = 733.33）。转录组分析发现了脂肪酸代谢、萜类生物合成和苯丙类途径中显著富集的差异表达基因。加权基因共表达网络分析确定了两个关键模块：MEturquoise（与绿色香气生物合成有关）和MEbrown（与花果香气形成有关）。Hub基因分析显示，AaLOX、AaHPL和AaAAT是绿色挥发物的关键调控因子，而AaHMGR、AaMDS、AaHDR和AaGPPS是萜类生物合成的关键调控因子。这些研究结果为研究香豆香气发育的分子调控提供了全面的见解，并为有针对性的采后质量管理策略奠定了基础。

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引用次数: 0

Chlorine dioxide fumigation induces transcriptomic and metabolomic reprogramming enhancing resistance to soft rot in kiwifruit 二氧化氯熏蒸诱导转录组和代谢组重编程，增强猕猴桃对软腐病的抗性

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2025-12-10 DOI: 10.1016/j.postharvbio.2025.114117

Ang Li , Shuang Luo , Di Feng , Xiaoya Chen , Zhidan Zhao , Tiantian Li , Yunhe Meng , Xiaoqin Yang , Yunjiang Cheng , Yunliu Zeng

Soft rot is a major cause of postharvest decay in kiwifruit. Chlorine dioxide (ClO₂) has been widely applied as a preservative in many fruit and vegetables, but its efficacy and underlying mechanisms against soft rot in kiwifruit are largely unknown. In this study, ClO₂ fumigant was applied to suppress two primary soft rot fungal pathogens, Botryosphaeria dothidea and Diaporthe eres in ‘Yunhai No. 1’ and ‘Hongyang’ kiwifruit (Actinidia chinensis). Treatment with 400 mg ClO₂ reduced disease incidence by up to 93 % and lesion diameter by 22.5 mm. Integrated transcriptome-metabolome analyses were performed to investigate its effect on the induction of plant defense responses. Transcriptomic analysis revealed 2828 differentially expressed genes, highlighting enrichment in defense-related pathways and upregulation of ERF, MYB, and WRKY transcription factors. Metabolomic profiling identified 1172 metabolites, with strong accumulation of antifungal compounds like jasmonic acid and luteolin-7-O-glucuronide under ClO₂ treatment. Correlation analysis confirmed strong associations between ERF transcription factors and key antimicrobial metabolites. Collectively, these findings demonstrate that ClO₂ fumigation controls soft rot not only through direct antifungal action but also by inducing host defense mechanisms, thereby providing new insights and practical references for eco-friendly preservation of kiwifruit.

软腐病是猕猴桃采后腐烂的主要原因。二氧化氯（ClO2）作为防腐剂被广泛应用于许多水果和蔬菜中，但其防治猕猴桃软腐病的功效和潜在机制在很大程度上是未知的。本研究用ClO2熏蒸剂对云海1号和红阳猕猴桃中的两种软腐真菌病原菌Botryosphaeria dothidea和Diaporthe eres进行了抑制。400 mg ClO₂治疗可使疾病发生率降低93 %，病变直径增加22.5 mm。通过综合转录组-代谢组分析来研究其对植物防御反应的诱导作用。转录组学分析显示2828个差异表达基因，突出显示防御相关通路的富集和ERF、MYB和WRKY转录因子的上调。代谢组学分析鉴定出1172种代谢物，在clo2处理下，茉莉酸和木犀草素-7- o -葡萄糖醛酸等抗真菌化合物大量积累。相关分析证实了ERF转录因子与关键抗菌代谢物之间的强相关性。综上，这些研究结果表明，ClO₂熏蒸控制软腐病不仅通过直接的抗真菌作用，还通过诱导宿主防御机制，从而为猕猴桃的生态保鲜提供了新的见解和实用参考。

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引用次数: 0

Fatty acid desaturation in chilling-sensitive and chilling-tolerant mandarin fruit during postharvest cold storage 低温敏感型和耐寒型柑桔采后冷藏过程中脂肪酸脱饱和的研究

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2025-12-10 DOI: 10.1016/j.postharvbio.2025.114113

Aurora Lozano-Omeñaca , María-Jesús Rodrigo , Dámaso Hornero-Méndez , Lorenzo Zacarías

Fatty acid (FA) desaturation is a critical step in the response of plant tissues to low temperature stress. To unveil the role of FA desaturation in the natural tolerance or susceptibility of mandarin fruit to chilling injury (CI) during postharvest cold storage, we have investigated changes in FA content and composition, and in expression of ten genes involved in different steps of FA desaturation in the flavedo of the CI-sensitive Fortune mandarin and the CI-tolerant Nadorcott during 8 weeks of storage at 2 ºC. Transcriptomic analysis of the genes involved in key steps of FA desaturation revealed that eight of those were more highly expressed in the CI-sensitive mandarin than in the tolerant at harvest, and the expression of most of them declined during storage at 2 ºC. Content of total FA, oleic, linoleic and linolenic acid, as well as the ratio of unsaturated/saturated FA (UFA/SFA), were also markedly higher in Fortune fruit at harvest than in Nadorcott, and remained superior during cold storage. Together, our results suggest that differences in FA metabolism between CI-sensitive and CI-tolerant mandarin are mainly determined by preharvest factors, probably as a response of sensitive genotypes to environmental conditions, that further modulate the changes in FA content, the unsaturation ratio and the expression of FA desaturase genes during subsequent postharvest storage at 2 ºC.

脂肪酸（FA）脱饱和是植物组织应对低温胁迫的关键步骤。为了揭示FA去饱和在柑桔果实采后冷藏过程中对冷害的自然耐受性或易感性中的作用，我们研究了在2ºC条件下8周贮藏过程中，对CI敏感的财富柑桔和耐CI的纳多果黄酮中FA含量和组成的变化，以及参与FA去饱和不同步骤的10个基因的表达。转录组学分析显示，8个参与FA去饱和关键步骤的基因在收获时在ci敏感柑橘中比在耐受性柑橘中表达量更高，在2ºC贮藏期间，大多数基因表达量下降。果实收获时总FA、油酸、亚油酸和亚麻酸的含量以及不饱和FA/饱和FA （UFA/SFA）的比值也显著高于纳多cott，且在冷藏期间保持优势。综上所述，我们的研究结果表明，ci敏感型和ci耐受型橘子的FA代谢差异主要是由采前因素决定的，可能是敏感基因型对环境条件的响应，环境条件进一步调节了采后2ºC储存期间FA含量、不饱和率和FA去饱和酶基因表达的变化。

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引用次数: 0

Hypobaric with nitric oxide fumigation treatment alleviates chilling injury in prune by regulating antioxidant defense and phenolic accumulation 低压加一氧化氮熏蒸处理通过调节梅干的抗氧化防御和酚类物质积累来缓解梅干的冷害

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2025-12-09 DOI: 10.1016/j.postharvbio.2025.114119

Yu Zhang , Jiarui Liang , Yage Xing , Quanming Tian , Shijun Xing , Zheng Zhang , Jia Wei , Yuyao Yuan , Bin Wu

Browning induced by chilling injury was identified as a key barrier to postharvest storage of prune, resulting in substantial quality degradation during cold storage, which underscored the need for innovative interventions. In this study, a combined hypobaric treatment (HYT) with nitric oxide (NO) fumigation (HYT - NO) was developed and assessed. The results demonstrated that the penetration and uniform distribution of NO in fruit tissues were enhanced by HYT - NO treatment. Moreover, HYT - NO treatment suppressed chilling injury induced browning in prune fruit, reduced soluble quinone accumulation, and maintained overall storage quality, exhibiting markedly stronger efficacy than HYT, NO, and the Control group. Further analysis revealed that the HYT - NO treatment upregulated the gene expression levels of antioxidant enzymes and enhanced their activities, while the levels of non-enzymatic antioxidants were maintained. As a result, the accumulation of hydrogen peroxide (H₂O₂), superoxide anion (O₂^·-), and malondialdehyde (MDA) was significantly suppressed, and the increase in electrolyte leakage (EL) was effectively inhibited. In addition, the activities and gene expression levels of key enzymes in the phenylpropanoid pathway were enhanced by the HYT - NO treatment. This up-regulation contributed to the stability of the phenolic pool for antioxidant defense. Concurrently, the activity of polyphenol oxidase (PPO) was suppressed. Collectively, these changes contributed to a reduced browning incidence in plums under cold stress. In conclusion, HYT - NO treatment alleviated postharvest chilling injury in prune fruit through multiple mechanisms, including improved penetration efficiency, enhanced reactive oxygen species (ROS) scavenging, increased membrane stability, and the regulation of phenylpropanoid metabolism.

冷害诱发的褐变是李子采后贮藏的主要障碍，导致李子在冷藏过程中品质显著下降，因此需要创新的干预措施。在这项研究中，开发并评估了一种联合低压治疗（HYT）与一氧化氮（NO）熏蒸（HYT - NO）。结果表明，HYT - NO处理增强了NO在果实组织中的渗透和均匀分布。此外，HYT - NO处理能抑制寒害诱导的李子褐变，减少可溶性醌积累，保持李子整体贮藏品质，效果明显强于HYT、NO和对照组。进一步分析发现，HYT - NO处理上调了抗氧化酶的基因表达水平，增强了抗氧化酶的活性，而非酶抗氧化剂的水平保持不变。从而显著抑制过氧化氢（H2O2）、超氧阴离子（O2·-）、丙二醛（MDA）的积累，有效抑制电解质泄漏（EL）的增加。此外，HYT - NO处理提高了苯丙素途径关键酶的活性和基因表达水平。这种上调有助于酚池抗氧化防御的稳定性。同时，多酚氧化酶（PPO）活性受到抑制。总的来说，这些变化有助于降低冷胁迫下李子褐变的发生率。综上所述，HYT - NO处理可通过提高渗透效率、增强活性氧（ROS）清除能力、提高膜稳定性和调节苯丙素代谢等多种机制缓解梅干果实采后冷害。

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引用次数: 0

Pigment and transcriptome profiling of flesh yellowing during post-ripening of ‘Puyu’ kiwifruit “普玉”猕猴桃成熟后果肉泛黄的色素和转录组分析

IF 6.8 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology

Pub Date : 2025-12-08 DOI: 10.1016/j.postharvbio.2025.114109

Tian Lan , Shihan Bao , Xinyi Li , Min Zhang , Wen Peng , Mukesh Kumar Awasthi , Xiangyu Sun , Tingting Ma

This study integrated pigment and transcriptome profiling to elucidate the chemical and molecular mechanisms of flesh yellowing in ‘Puyu’ kiwifruit during post-ripening. Results showed that the yellowing was jointly determined by the degradation of chlorophyll and the co-accumulation of carotenoids and flavonoids. During early post-ripening (0–4 DAH), rapid chlorophyll degradation (∼55 %) unmasked pre-existing yellow pigments like lutein. Subsequently, during late post-ripening (6–10 DAH), the active biosynthesis and accumulation of carotenoids and flavonoids further enhanced the yellow coloration. Notably, zeaxanthin was identified as a key yellow carotenoid, and its biosynthesis was associated with the upregulation of AchCHYB. AchXAT/XES-mediated xanthophyll esterification not only prevented pigment loss caused by xanthophyll degradation but also enhanced color stability. For flavonoids, the accumulation of the key yellow pigment naringenin chalcone was related to the upregulation of AchCHS. AchUGT-mediated glycosylation produced co-pigments (e.g., genistein-7-O-galactoside) that contribute to pigment balance. Furthermore, several transcription factors, including NAC, AP2/ERF, MYB, HB and GRAS, were identified as potential regulators of these key structural genes. This work provides new insights into the post-ripening coloration mechanism of yellow-fleshed kiwifruit and offers new ideas for regulating kiwifruit color.

本研究结合色素和转录组分析来阐明“普玉”猕猴桃成熟后果肉变黄的化学和分子机制。结果表明，黄化是叶绿素降解和类胡萝卜素、黄酮类物质积累共同决定的。在成熟后早期（0-4 DAH），快速的叶绿素降解（~ 55 %）揭示了先前存在的黄色色素，如叶黄素。随后，在成熟后期（6-10 DAH），类胡萝卜素和类黄酮的活性生物合成和积累进一步增强了黄色。值得注意的是，玉米黄质被确定为关键的黄色类胡萝卜素，其生物合成与AchCHYB上调有关。AchXAT/ xs介导的叶黄素酯化反应不仅防止了叶黄素降解引起的色素损失，而且提高了颜色稳定性。对于黄酮类化合物，关键黄色色素柚皮素查尔酮的积累与AchCHS的上调有关。achugt介导的糖基化产生有助于色素平衡的共色素（例如染料木素-7- o-半乳糖苷）。此外，一些转录因子，包括NAC， AP2/ERF， MYB， HB和GRAS，被确定为这些关键结构基因的潜在调节因子。本研究对黄肉猕猴桃成熟后的着色机制有了新的认识，并为调控猕猴桃的着色提供了新的思路。

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引用次数: 0