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代谢组学和转录组学分析为番木瓜果实成熟及1-甲基环丙烯处理引起的成熟障碍提供了新见解。

Metabolomic and Transcriptomic Profiling Provide Novel Insights into Fruit Ripening and Ripening Disorder Caused by 1-MCP Treatments in Papaya.

作者信息

Zheng Senlin, Hao Yanwei, Fan Silin, Cai Jiahui, Chen Weixin, Li Xueping, Zhu Xiaoyang

机构信息

Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong 510642, China.

出版信息

Int J Mol Sci. 2021 Jan 18;22(2):916. doi: 10.3390/ijms22020916.

DOI:10.3390/ijms22020916
PMID:33477620
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7831311/
Abstract

Treatment with 1-methylcyclopropylene (1-MCP) is an effective technique to preserve fruits, but inappropriate treatment with 1-MCP causes a ripening disorder (rubbery texture) in papaya fruit. In this study, a combined metabolomic and transcriptomic analysis was conducted to reveal the possible mechanism of the ripening disorder caused by unsuitable 1-MCP in papaya. A total of 203 differential accumulated metabolites (DAMs) were identified in the metabolome analysis. Only 24 DAMs were identified in the control (CK) vs. the 1-MCP 2 h group, and they were primarily flavonoids. Ninety and 89 DAMs were identified in the CK vs. 1-MCP 16 h and 1-MCP 2 h vs. 1-MCP 16 h groups, respectively, indicating that long-term 1-MCP treatment severely altered the metabolites during fruit ripening. 1-MCP 16 h treatment severely reduced the number of metabolites, which primarily consisted of flavonoids, lipids, phenolic acids, alkaloids, and organic acids. An integrated analysis of RNA-Seq and metabolomics showed that various energy metabolites for the tricarboxylic acid cycle were reduced by long-term treatment with 1-MCP, and the glycolic acid cycle was the most significantly affected, as well as the phenylpropane pathway. These results provide valuable information for fruit quality control and new insight into the ripening disorder caused by unsuitable treatment with 1-MCP in papaya.

摘要

用1-甲基环丙烯（1-MCP）处理是一种有效的水果保鲜技术，但对番木瓜果实进行不适当的1-MCP处理会导致成熟障碍（质地呈橡胶状）。在本研究中，进行了代谢组学和转录组学的联合分析，以揭示番木瓜中不适当的1-MCP处理导致成熟障碍的可能机制。在代谢组分析中总共鉴定出203种差异积累代谢物（DAM）。在对照（CK）与1-MCP 2小时组中仅鉴定出24种DAM，且它们主要是黄酮类化合物。在CK与1-MCP 16小时组以及1-MCP 2小时与1-MCP 16小时组中分别鉴定出90种和89种DAM，这表明长期的1-MCP处理严重改变了果实成熟过程中的代谢物。1-MCP 16小时处理严重减少了代谢物的数量，这些代谢物主要包括黄酮类化合物、脂质、酚酸、生物碱和有机酸。RNA测序和代谢组学的综合分析表明，长期用1-MCP处理会使三羧酸循环的各种能量代谢物减少，其中糖酸循环受影响最显著，苯丙烷途径也是如此。这些结果为水果品质控制提供了有价值的信息，并为番木瓜中不适当的1-MCP处理导致的成熟障碍提供了新的见解。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f8cc/7831311/5a382177e953/ijms-22-00916-g007.jpg
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