Hu Lingling, Zheng Qianqian, Chen Zhihui, Qin Yi, Si Haoxuan, Ji Jiayi, Li Qing, Yang Zhongyi, Wu Yueyan
College of Biology and Environment, Zhejiang Wanli University, No. 8 Qianhu South Road, Ningbo 315000, China.
College of Life Sciences, Dundee University, UK.
Food Chem (Oxf). 2024 Dec 12;10:100235. doi: 10.1016/j.fochms.2024.100235. eCollection 2025 Jun.
Grapes are prone to softening, which limits their shelf life and suitability for long-distance transport. This study explored the molecular mechanisms underlying the effects of the chemical preservatives gibberellin (GA) and the nitric oxide donor sodium nitroprusside (SNP) on grape firmness. Enhancing grape quality, prolonging shelf life, and extending market supply were key objectives. Using transcriptomic and physicochemical analyses, the study found that treatments with 3 mmol/L GA and 20 μmol/L SNP significantly increased the firmness of 'Yinhong' grapes, thereby improving overall quality. The mechanisms of action, however, differed between the two treatments. GA inhibited pectin degradation and promoted cellulose accumulation, whereas SNP enhanced lignin and cellulose accumulation, by modulating cell wall metabolism. Furthermore, transcription factors such as CYPs, NAC043, and WRKY33 were identified as key regulators working in concert with target genes to influence berry firmness. These findings highlight the critical roles of GA and SNP in improving grape quality and extending storage potential.
葡萄容易软化，这限制了它们的货架期以及适合长途运输的程度。本研究探讨了化学防腐剂赤霉素（GA）和一氧化氮供体硝普钠（SNP）对葡萄硬度影响的分子机制。提高葡萄品质、延长货架期以及扩大市场供应是关键目标。通过转录组学和理化分析，该研究发现用3 mmol/L GA和20 μmol/L SNP处理显著提高了‘银红’葡萄的硬度，从而改善了整体品质。然而，两种处理的作用机制有所不同。GA通过调节细胞壁代谢抑制果胶降解并促进纤维素积累，而SNP增强木质素和纤维素积累。此外，细胞色素P450（CYPs）、NAC043和WRKY33等转录因子被确定为与靶基因协同作用影响浆果硬度的关键调节因子。这些发现突出了GA和SNP在提高葡萄品质和延长贮藏潜力方面的关键作用。
