壶瓶枣低温贮藏期间红变规律及转录组学分析  

Reddening and transcriptome analysis of Huping jujube during storage at low temperature

作　　者：郝一帆 何文华 孙洁 杨妮 温芳 李志刚[1,2] 石建春 王愈[1,2] 郝晓玲 高灵芝[3] 宋长利 HAO Yifan;HE Wenhua;SUN Jie;YANG Ni;WEN Fang;LI Zhigang;SHI Jianchun;WANG Yu;HAO Xiaoling;GAO Lingzhi;SONG Changli(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China;Shanxi Center of Technology Innovation for Storage and Processing of Fruit and Vegetable,Taigu 030801,China;Liulin County Bureau of Agriculture and Rural Affairs,Liulin 033300,China;Liulin Revitalize the Agriculture Union Co.LTD,Liulin 033300,China)

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]山西省果蔬贮藏保鲜与加工技术创新中心,太谷030801 [3]柳林县农业农村局,柳林033300 [4]柳林振兴农业联合有限公司,柳林033300

出　　处：《农业工程学报》2025年第2期338-348,共11页Transactions of the Chinese Society of Agricultural Engineering

基　　金：山西省重点研发计划项目(201903D211007);晋中国家农高区食品科学与工程教授、博士工作站项目(JZNGQBSGZZ003);柳林县校地合作项目(2020HX62)。

摘　　要：为探究枣果采后贮藏过程红变原因,该研究以半红期壶瓶枣为试材,测定枣果冷藏过程中色素物质、酚类物质以及褐变相关酶的变化并进行转录组学分析,从分子水平研究低温贮藏过程中壶瓶枣色泽变化机制。结果表明:低温贮藏有效延缓了枣果叶绿素、总酚、总黄酮、原花青素、可溶性糖的降解,减缓了多酚氧化酶(polyphenol oxidase,PPO)活性上升,有效抑制了枣果转色。贮藏过程中枣果红变与果实着色物质以及褐变反应相关,通过GO(gene ontology)和KEGG (kyoto encyclopedia of genes and genomes)富集分析发现低温贮藏枣果差异基因主要集中在细胞成分(cellular component,CC)和分子功能(molecular function,MF)部分,其中与枣果转色相关的差异基因主要集中在生物过程(biological process,BP);在卟啉和叶绿素代谢以及黄酮类化合物生物合成代谢途径中,反式肉桂酸4-单加氧酶基因(LOC107411586、 LOC107417662)、黄酮醇合酶基因(LOC107415994)、类黄酮3’,5’-羟化酶1-like基因(LOC107403962)参与氧化还原过程,调控黄酮类化合物生物合成,查尔酮异构酶样蛋白2基因(LOC107413997)调控多酚类化合物生物合成,原叶绿素还原酶基因(LOC107432449)参与新陈代谢过程,与卟啉、叶绿素a合成相关,这些基因在枣果贮藏红变过程中发挥重要作用。该研究可为壶瓶枣采后贮藏色泽品质调控提供理论依据。This study aims to explore the effect of low-temperature storage on the color change of Huping jujube.The natural half-red Huping jujube was taken as the raw material and then stored at(O+1)℃ low temperature,while setting(18+2)℃ room temperature storage as control.A series of experiments were carried out to explore the color mechanism of Huping jujube.Therefore,the physiological and biochemical indexes were monitored to determine the combination of pigment and browning,including the color difference(L,a,b,and E),chlorophyll,total phenols,total flavonoids,proanthocyanidins,soluble sugar content,and polyphenol oxidase(PPO)activity.The samples were selected for transcriptome sequencing.The results showed that the state of low-temperature storage Huping jujube was significantly better than that of normal-temperature storage.The color of the jujube fruit peel gradually deepened with the extension of storage time,and the chlorophyll was degraded continuously.The contents of total phenols,total flavonoids,and soluble sugar decreased gradually,indicating that the transformation of fruit color was related to its tissue oxidation.The gradual increase of PPO activity accelerated the consumption of total polyphenols in tissues.The transcriptome analysis showed that the differential genes annotated by GO were concentrated mainly in the cellular component(CC)and molecular function(MF).The differentially expressed genes related to color were concentrated in the biological process(BP);The pathways annotated by KEGG were closely related to Porphyrin and chlorophyll metabolism,Flavonoid biosynthesis,and metabolism.A total of 18 differentially expressed genes with high expression levels were further screened.Among them,the expression levels of trans-cinnamate 4-monooxygenase gene(LOC107411586,LOC107417662),flavonol synthase gene(LOCi07415994),flavonoid 3',5'-hydroxylase 1-like gene(LOCi07403962)were up-regulated,whereas,the expression level of chalcone isomerase-like protein 2 gene(LOC107413997)was down-regulated.The expression

关 键 词：壶瓶枣 低温贮藏 红变 转录组学 

分 类 号：S379[农业科学—农产品加工]