基于转录组分析氯化钙对青圆椒采后机械损伤品质的影响  

Transcriptomic Analysis of the Effect of Calcium Chloride on the Postharvest Quality of Green Bell Peppers with Mechanical Damage

作　　者：周新原 桑兆泽 白春美 郑鄢燕 贾丽娥[2] 王清[2] 左进华[2] 牟建楼[1] ZHOU Xinyuan;SANG Zhaoze;BAI Chunmei;ZHENG Yanyan;JIA Li’e;WANG Qing;ZUO Jinhua;MU Jianlou(School of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China;Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas,Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Institute of Agri-food Processing and Nutrition,Beijing Academy of Agricultural and Forestry Sciences,Beijing 100097,China;School of Food Science and Engineering,Bohai University,Jinzhou 121013,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]北京市农林科学院农产品加工与食品营养研究所,农业农村部蔬菜产后处理重点实验室,果蔬农产品保鲜与加工北京市重点实验室,北京100097 [3]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《食品科学》2022年第23期246-253,共8页Food Science

基　　金：北京市农林科学院创新能力建设专项(20200427,20210437);北京市农林科学院协同创新中心建设项目(KJCX201915);现代农业产业技术体系建设专项(CARS-23-E02)。

摘　　要：为探究氯化钙处理对青圆椒采后机械损伤品质的影响,通过高处坠落的方法模拟青圆椒运输过程中受到的机械损伤,利用1 mmol/L氯化钙溶液浸泡处理,测定贮藏期间青圆椒的硬度、色泽及感官品质,并通过高通量测序技术进行转录组分析。结果表明,1 mmol/L氯化钙处理能延缓青圆椒转红、软化及腐烂。同时本研究确定了与青圆椒果实色泽转变、质地变化和风味香气产生的相关基因,鉴定了参与植物激素信号转导途径的关键酶和转录因子,分析了氯化钙处理对机械损伤青圆椒果实贮藏品质的影响。氯化钙可能通过抑制编码双功能15-顺式八氢番茄红素合酶(bifunctional 15-cis-phytoene synthase,PSY)和辣椒红色素/辣椒红色素合酶(capsanthin/capsorubin synthase,CCS)等基因的上调来抑制类胡萝卜素的合成,通过抑制纤维素合酶A(cellulose synthase A,Ces)、内切-1,3-β-葡萄糖苷酶(endo-1,3-β-glucosidase 4,β-Glu)和内切葡聚糖酶25(endoglucanase 25,EG25)等基因的下调来缓解其软化,并通过影响青圆椒中某些转录因子、植物激素和香气风味相关基因的表达,进而影改善有机械损伤的青圆椒果实的表观品质。结论:氯化钙处理可以有效延缓机械损伤青圆椒果实品质的劣变,延长青圆椒果实的贮藏期。To explore the effect of calcium chloride treatment on the postharvest quality of green bell peppers with mechanical damage, bell pepper fruit were dropped from a high place to simulate mechanical damage that may occur during transportation and immersed in 1 mmol/L calcium chloride solution. The hardness, color and sensory quality of bell peppers were determined during storage. Meanwhile, transcriptomic analysis was conducted by high-throughput sequencing technology. Experimental results indicated that 1 mmol/L calcium chloride treatment could significantly delay the reddening,softening and decay of green bell peppers, and the color and texture changes and flavor and aroma-related genes were determined. In addition, the key enzymes and transcription factors involved in the plant hormone signal transduction pathway were identified, and the effect of calcium chloride treatment on the storage quality of green bell peppers with mechanical damage was evaluated. Calcium chloride may occur through the inhibition of the bifunctional 15-cis-octahydrolycopene synthase(PSY) and capsaicin/capsaicin synthase(CCS) and other genes to inhibit carotenoid synthesis, by the inhibition of cellulose synthase A(Ces), endo-1,3-β-glucosidase(β-Glu) and endoglucanase 25(EG25) to alleviate their softening,and influencing the expression of certain transcription factors, phytohormones and aroma flavor related genes in pepper to improve the apparent quality of green round pepper fruit with mechanical damage. Conclusion: Calcium chloride treatment can effectively delay the deterioration of the fruit quality of the green round pepper, and prolong the storage period of the fruit.

关 键 词：青圆椒 转录 基因 品质 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]