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Potential Metabolic Pathways and Related Processes Involved in Pericarp Browning for Postharvest Pomegranate Fruits

文献类型： 外文期刊

作者： Qi, Xiaoxiao 1 ; Zhao, Jianrong 1 ; Jia, Zhenyu 4 ; Cao, Zhen 1 ; Liu, Chunyan 1 ; Li, Jiyu 1 ; Su, Ying 1 ; Pan, Yongbao 6 ; He, Cong 1 ; Xu, Yiliu 1 ; Qin, Gaihua 1 ;

作者机构： 1.Anhui Acad Agr Sci, Inst Hort Res,Minist Agr & Rural Affairs, Key Lab Germplasm Innovat & Utilizat Hort Crop, Anhui Key Lab Genet Improvement & Ecophysiol Hort, Hefei 230031, Peoples R China

2.Anhui Open Univ, Coll Agr Med & Hlth, Hefei 230022, Peoples R China

3.Anhui Sci & Technol Univ, Coll Resource & Environm, Fengyang 233100, Peoples R China

4.Univ Calif Riverside, Dept Bot & Plant Sci, Riverside, CA 92521 USA

5.Anhui Acad Agr Sci, Key Lab Fruit Qual & Dev Biol, Hefei 230001, Peoples R China

6.ARS, Sugarcane Res Unit, USDA, Houma, LA 70360 USA

关键词： pericarp browning; pomegranate; physiological change; candidate genes

期刊名称：HORTICULTURAE （ 影响因子：2.923； 五年影响因子：3.582 ）

ISSN：

年卷期： 2022 年 8 卷 10 期

页码：

收录情况： SCI

摘要： Pericarp browning occurs widely in postharvest pomegranate fruit, but little is known about its mechanism. In this study, 'Baiyushizi', a browning-sensitive cultivar, was used to investigate the physiological and genetic changes during pericarp browning. The pericarp browning index (BI) increased greatly after 3 d storage at room temperature, and, consequently, the fruit appearance became unattractive after 6 d. The increasing concentration of malondialdehyde (MDA) and electrolyte leakage were detected in browning pericarp. Polyphenol oxidase (PPO) activity increased significantly after 3 d, while ascorbate peroxidase (APX) and catalase (CAT) activity decreased steadily during storage. Total phenolics content decreased gradually during storage, while ascorbic acid (AsA) and glutathione (GSH) contents increased firstly, then declined. Differentially expressed genes (DEGs) of pericarp under different browning degrees were identified in the metabolic processes of phenolic compounds, lipids, ascorbic acid, glutathione, sugar, starch, energy-related, ethylene biosynthesis and signal transduction pathways. Accordingly, the potential metabolic pathways and related processes involved in pericarp browning were described. The results not only provided insights on the genetic mechanism of pericarp browning in pomegranate but also guidance on controlling postharvest fruit browning in general.

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