Xiong Tiantian, Rahman Faiz Ur, Wang Xiangting, Gong Hao, Zheng Xiaoming, Zhu Xiaoyang, Liu Xiaoxi
Guangdong Provincial Key Laboratory of Biotechnology for Plant Development/Guangzhou Key Laboratory of Subtropical Biodiversity and Biomonitoring, School of Life Science, South China Normal University, Guangzhou 510631, China.
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.
Food Chem. 2025 Feb 15;465(Pt 2):142015. doi: 10.1016/j.foodchem.2024.142015. Epub 2024 Nov 14.
Bitter gourd (Momordica charantia L.) is a tropical and subtropical vegetable that is popular for its rich nutritional content. However, its immature fruit has a short shelf life and spoils easily. This study assessed the effects of ultraviolet-C (UV-C) irradiation on the storage and quality of postharvest bitter gourd fruit. Exposure for 40 s maintained fruit firmness, delayed senescence, increased the antioxidant capacity and minimized damage by reactive oxygen species. Transcriptomic and metabolomic analyses identified 12,733 differentially expressed genes and 282 metabolites during storage. The downregulation of genes for ethylene synthesis and cell wall degradation delayed ripening and senescence, while the upregulation of phenylpropanoid biosynthetic genes enhanced its antioxidant properties. Key transcription factors, such as MYB, bHLH, and bZIP, were implicated in the delayed senescence treatment. This research elucidates the mechanisms of prevention of bitter gourd with UV-C and offers insights into the genetic and metabolite candidates for enhanced strategies of postharvest preservation.
苦瓜（Momordica charantia L.）是一种热带和亚热带蔬菜，因其丰富的营养成分而广受欢迎。然而，其未成熟果实的货架期较短，容易腐烂。本研究评估了紫外线-C（UV-C）照射对采后苦瓜果实贮藏和品质的影响。照射40秒可保持果实硬度，延缓衰老，提高抗氧化能力，并将活性氧造成的损害降至最低。转录组学和代谢组学分析确定了贮藏期间12733个差异表达基因和282种代谢物。乙烯合成基因和细胞壁降解基因的下调延缓了成熟和衰老，而苯丙烷生物合成基因的上调增强了其抗氧化特性。关键转录因子，如MYB、bHLH和bZIP，与延缓衰老处理有关。本研究阐明了UV-C处理苦瓜的作用机制，并为采后保鲜增强策略的遗传和代谢候选物提供了见解。
