基于转录组学分析1-MCP对梨果皮蜡质合成代谢相关基因的影响  

Effects of 1-MCP on the genes related to wax anabolism in pear peel based on transcriptomics

作　　者：于宛婷 张鑫楠 孙晓楠 王文辉[1] 贾晓辉[1] YU Wanting;ZHANG Xinnan;SUN Xiaonan;WANG Wenhui;JIA Xiaohui(Research Institute of Pomology,Chinese Academy of Agricultural Sciences/Key Laboratory of Germplasm Resources Utilization of Horticultural Crops,Ministry of Agriculture and Rural Affairs/Key Laboratory of Fruits Storage and Processing,Xingcheng 125100,Liaoning,China)

机构地区：[1]中国农业科学院果树研究所·农业农村部园艺作物种质资源利用重点实验室·辽宁省果品贮藏与加工重点实验室,辽宁兴城125100

出　　处：《果树学报》2025年第2期253-265,共13页Journal of Fruit Science

基　　金：国家现代农业产业技术体系建设专项(CARS-29-19);中国农业科学院科技创新工程项目(CAAS-ASTIP-RIP);中央级公益性科研院所基本科研业务费专项(1610182022010)。

摘　　要：【目的】通过分析1-MCP对常温货架期梨果皮蜡质合成代谢基因的影响,为探究1-MCP调控梨果皮油腻化的分子机制提供理论依据。【方法】以玉露香梨(Pyrus sinkiangensis‘Yuluxiang’)为试材,采用1.0μL·L^(-1)的1-MCP熏蒸24 h,以未经处理的果实为对照,于20℃货架21 d,持续观察果实外观变化,每隔7 d取一次梨果皮冻样并用于转录组测序分析,利用RT-q PCR技术验证显著差异基因的表达情况。【结果】货架前14 d,1-MCP处理的果实外观品质明显优于对照,同时果面亮度L值较对照更低;转录组测序结果表明,相比于货架0 d和14 d,两组梨果在货架第7天上调和下调表达的显著差异基因数均最多,且此时期果实外观差异最明显;富集分析结果显示,在货架第7天,共95个显著差异基因富集到脂质代谢通路,这些基因参与脂肪酸的延伸、合成和降解等脂质次级代谢途径;RT-q PCR验证结果表明,与对照相比,1-MCP处理显著抑制货架7 d、14 d的Py LACS9、Py KCS20和Py CER1基因的上调表达,抑制货架第7天的Py PL-DALPHA4和Py FAD2基因的上调表达,通过上述验证了1-MCP对玉露香梨果皮蜡质合成代谢基因表达模式的调控作用;Py LACS9与果面亮度L值呈显著正相关(r=0.99,p<0.05),因此推测Py LACS9可能是导致常温贮藏下玉露香梨果皮油腻化的关键基因。【结论】1-MCP处理能够维持常温货架期玉露香梨果实较好的外观品质和较低的L值,1-MCP可能通过调控果皮蜡质合成代谢基因的表达水平进而抑制果皮油腻化。【Objective】According to the investigation and laboratory research of our study group for several years,it has been found that the main pear cultivar Yuluxiang was easy to become greasy in the early stage of shelf life at room temperature,and also in the middle and late stage of cold storage.Previous researchers have reported that the expression levels of genes related to wax anabolism in the peel and ethylene synthesis are related closely to the degree of oiliness in the peel.Moreover,the inhibitive effect of 1-MCP on ethylene release has been widely reported,and thus the regulation mode of 1-MCP on the wax synthesis and metabolism genes in pear peel during shelf life at room temperature was studied,which provided a theoretical basis for a preliminary exploration of the molecular mechanism of 1-MCP regulation of pear peel greasiness.【Methods】Yuluxiang pear was used as the experimental material,and fruits with uniform size and without pests,diseases and bumps were selected as experimental samples,which were fumigated with 1.0μL·L^(-1)1-MCP for 24 h,and the untreated fruit was used as the control.Then,the appearance changes of the fruit were observed on the shelf at 20℃for 14 days.At the same time,the fruit surface brightness L value was detected.RNA was extracted from frozen peel samples every 7 days for transcriptome sequencing and data analysis,and RT-qPCR technology was used to verify the significant difference genes.【Results】During the whole shelf life,the appearance quality of fruit treated with 1-MCP was better than that of the control.On the 14th day of shelf life,it could still maintain a better green fruit surface,and a lower L value of fruit surface brightness,and there was no greasy phenomenon on the fruit surface at this time.Through transcriptome sequencing and data analysis,a total of 103283229900 clean reads were obtained,and the data quality was high.The results of reference genome alignment showed that the sequencing data of the Yuluxiang fruit peel were well aligned with the pear

关 键 词：玉露香梨 油腻化 1-甲基环丙烯 转录组 蜡质合成代谢基因 

分 类 号：S661.2[农业科学—果树学]