Lin Zhimin, Yi Xiaoyan, Ali Muhammad Moaaz, Zhang Lijuan, Wang Shaojuan, Chen Faxing
Fujian Academy of Agricultural Sciences Biotechnology Institute, Fuzhou 350003, China.
College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Plants (Basel). 2023 Oct 9;12(19):3513. doi: 10.3390/plants12193513.
The Chinese plum ( L.) is a fruit tree belonging to the Rosaceae family, native to south-eastern China and widely cultivated throughout the world. Fruit sugar metabolism and color change is an important physiological behavior that directly determines flavor and aroma. Our study analyzed six stages of fruit growth and development using RNA-seq, yielding a total of 14,973 DEGs, and further evaluation of key DEGs revealed a focus on sugar metabolism, flavonoid biosynthesis, carotenoid biosynthesis, and photosynthesis. Using GO and KEGG to enrich differential genes in the pathway, we selected 107 differential genes and obtained 49 significant differential genes related to glucose metabolism. The results of the correlation analyses indicated that two genes of the SWEET family, evm.TU.Chr1.3663 () and evm.TU.Chr4.676 (), could be closely related to the composition of soluble sugars, which was also confirmed in the ethylene treatment experiments. In addition, analysis of the TOP 20 pathways between different growth stages and the green stage, as well as transient overexpression in chili, suggested that capsanthin/capsorubin synthase (PsCCS) of the carotenoid biosynthetic pathway contributed to the color change of plum fruit. These findings provide an insight into the molecular mechanisms involved in the ripening and color change of plum fruit.
中国李（Prunus salicina Lindl.）是一种蔷薇科果树，原产于中国东南部，在全球广泛种植。果实糖代谢和颜色变化是直接决定风味和香气的重要生理行为。我们的研究使用RNA测序分析了果实生长发育的六个阶段，共获得14973个差异表达基因（DEGs），对关键DEGs的进一步评估揭示了其聚焦于糖代谢、类黄酮生物合成、类胡萝卜素生物合成和光合作用。利用基因本体论（GO）和京都基因与基因组百科全书（KEGG）对差异基因进行通路富集，我们筛选出107个差异基因，并获得了49个与葡萄糖代谢相关的显著差异基因。相关性分析结果表明，SWEET家族的两个基因，即evm.TU.Chr1.3663（）和evm.TU.Chr4.676（），可能与可溶性糖的组成密切相关，这在乙烯处理实验中也得到了证实。此外，对不同生长阶段与绿色阶段之间的前20条通路分析以及在辣椒中的瞬时过表达表明，类胡萝卜素生物合成途径中的辣椒红素/辣椒玉红素合酶（PsCCS）促成了李果实的颜色变化。这些发现为深入了解李果实成熟和颜色变化所涉及的分子机制提供了依据。
