转录-代谢联合组学解析水杨酸调节脂质代谢减轻采后李果实冷害机制  

Integration of Transcriptomics and Metabolomics Reveals that Salicylic Acid Alleviates Postharvest Chilling Injury in Plum Fruit by Regulating Lipid Metabolism

作　　者：郭楠 肖国芳 乔婷 杨杨[1] GUO Nan;XIAO Guofang;QIAO Ting;YANG Yang(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品科学》2025年第8期311-321,共11页Food Science

基　　金：内蒙古自治区直属高校基本科研业务费项目(BR230135);内蒙古自治区自然科学基金项目(2020MS03010)。

摘　　要：旨在从脂质代谢的角度探讨水杨酸(salicylic acid,SA)减轻李果实冷害的潜在机制。以‘大紫’李为研究对象,评价外源SA处理对0℃贮藏条件下果实冷害指数、冷害发生率、电解质渗透率、丙二醛含量、脂氧合酶活性及膜脂脂肪酸不饱和指数的影响,并对贮藏第18天的果实展开转录-代谢联合组学分析。结果显示,在低温胁迫发生时,SA通过抑制膜脂降解、减轻膜脂过氧化反应、调节内源茉莉酸合成缓解冷害损伤,乙烯响应因子(ethylene responsive factor,ERF)与这一过程具有潜在的相关性。上述结果表明,SA缓解冷害损伤与抑制低温胁迫对膜脂的降解和氧化损伤作用及调节内源茉莉酸合成通路关键基因密切相关,ERF参与了这一过程。In this study,we investigated the potential mechanism through which salicylic acid(SA)reduces chilling injury(CI)index in plum fruit from the perspective of lipid metabolism.The effects of exogenous SA treatment on CI index,CI incidence,electrolyte permeability,malondialdehyde(MDA)content,lipoxygenase activity,and membrane lipid fatty acid unsaturation index plum fruit stored at 0℃were evaluated,and transcriptomic and metabolomics analyses were conducted on the fruit stored for 18 days.The results showed that SA alleviated CI by inhibiting membrane lipid degradation,mitigating membrane lipid peroxidation,and regulating endogenous jasmonic acid synthesis in plum fruit during cold storage.Ethylene responsive factor(ERF)was potentially involved in this process.The above results demonstrate that the alleviation of chilling injury by SA is closely related to its inhibitory effect on membrane lipid degradation and oxidative injury and its regulatory effect on the key genes in the jasmonic acid synthesis pathway.

关 键 词：李果实 水杨酸 冷害 脂质代谢 转录-代谢联合组学 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]