State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products/Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Food Res Int. 2022 Jul;157:111296. doi: 10.1016/j.foodres.2022.111296. Epub 2022 May 2.
Banana fruit is prone to chilling injury (CI) during cold storage, resulting in quality deterioration and commodity reduction. The hot water treatment (HWT), dipping banana fruit in hot water (52 °C) for 3 min, reduced CI symptom at 7 °C storage. The purpose of this study was to investigate the potential molecular mechanism of HWT on the alleviation of CI of postharvest banana fruit. It was found that HWT treatment obviously inhibited the increases in CI index, relative electrolytic leakage, and the contents of malonaldehyde (MDA) and O, while enhanced proline accumulation. Further transcriptome analysis in the pericarp of banana fruit was evaluated during storage. The results showed that differentially expressed genes (DEGs) in the comparison between control and HWT group were mainly enriched in photosynthesis, chlorophyll metabolism, lipid metabolism, glutathione metabolism, and brassinosteroid and carotenoid biosynthesis. Moreover, transcriptome expression profiles and RT-qPCR analyses exhibited that the corresponding genes involved in these metabolism pathways and heat shock proteins (HSPs) were upregulated by HWT during cold storage. In general, our findings clearly reveal the potential pathways by which HWT alleviates CI in banana fruit, enriching the theoretical basis for the application of hot water to reduce CI in fruits.
香蕉果实冷藏时容易发生冷害（CI），导致品质下降和商品减少。热水处理（HWT），即将香蕉果实浸泡在 52°C 的热水中 3 分钟，可以减轻 7°C 贮藏时的 CI 症状。本研究旨在探讨 HWT 对缓解采后香蕉果实 CI 的潜在分子机制。结果表明，HWT 处理明显抑制了 CI 指数、相对电导率、丙二醛（MDA）和 O 含量的增加，同时促进脯氨酸的积累。进一步对贮藏期间果皮的转录组分析表明，对照和 HWT 组之间的差异表达基因（DEGs）主要富集在光合作用、叶绿素代谢、脂质代谢、谷胱甘肽代谢、油菜素内酯和类胡萝卜素生物合成。此外，转录组表达谱和 RT-qPCR 分析表明，HWT 在冷藏过程中上调了这些代谢途径和热休克蛋白（HSPs）相关的基因。总的来说，我们的研究结果清楚地揭示了 HWT 缓解香蕉果实 CI 的潜在途径，丰富了热水处理减少果实 CI 的理论基础。
