Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit
نویسندگان
چکیده
Pear (Pyrus spp.) is one of the most commonly consumed temperate fruits, having considerable economic and health importance. Fresh-cut or processed pear fruits are prone to browning because abundant phenolic compounds; however, little known about molecular mechanisms underlying enzymatic fresh-cut sand fruit. In this study, two genotypes (low cultivar ‘Eli No.2′ high ‘Weiningdahuangli’) were used analyze mechanism by SMRT-seq RNA-seq. The results generated 69,122 consensus isoforms, 21,336 new transcripts, 7105 alternative splicing events, 254 long non-coding RNAs (lncRNAs). Furthermore, five genes related predicted be targets six lncRNAs, 9930 differentially expressed (DEGs) identified between different flesh cultivars. Meanwhile, DEGs (e.g., PAL, 4CL, CAD, CCR, CHS, LAR) involved in phenylpropanoid biosynthesis pathway up-regulated, expression PPO POD highly high-browning cultivar. Interestingly, transcript level PbrPPO4 (Pbr000321.4) was significantly higher than other genes, a total polyphenol activity observed We found that lncRNA PB.156.1 positively correlated with target gene (Pbr000321.4). suggest might act as major contributor key enzyme encoding regulating fruit browning; probably regulated PB.156.1. Altogether, transcriptomic physiological analyses expand knowledge at provide foundation for germplasm resources breeding low cultivars pears.
منابع مشابه
Enzymatic browning and its control in fresh-cut produce
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ژورنال
عنوان ژورنال: Horticulturae
سال: 2021
ISSN: ['2311-7524']
DOI: https://doi.org/10.3390/horticulturae7110502