Wang Yu, Lv Yunhao, Han Tong, Liu Yidong, Jiang Ying
College of Smart Agriculture (Research Institute), Xinjiang University, Urumqi 830046, China.
School of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Int J Mol Sci. 2025 Apr 8;26(8):3468. doi: 10.3390/ijms26083468.
This study aimed to investigate the impact of Botrytis cinerea () on the post-harvest quality of 'Munage' grapes and their molecular mechanism. The results showed that significantly reduced the post-harvest quality of 'Munage' grapes, which was manifested by an increase in incidence and rot rate, a significant increase in weight loss rate and fruit color difference, and a significant decrease in fruit firmness. In addition, infection significantly changed the reactive oxygen species and antioxidant enzyme activities of 'Munage' grapes, including increasing the HO content and O generation rate as well as changing the superoxide dismutase (SOD), glutathione (GSH), catalase (CAT), and peroxidase (POD) activities. also significantly changed the wax structure and content of 'Munage' grapes, causing the wax to completely dissolve and disappear and reducing the relative content of wax components. Through RNA-seq analysis, it was found that after infection, 49 differentially expressed genes (DEGs) related to fatty acid synthesis, extension, cutin and wax synthesis, and wax transport showed up-regulation or down-regulation, and 12 different transcription factors (TFs) also showed significant differential expression. These TFs were correlated with DEGs related to wax synthesis and metabolism, indicating that they may play an important role in the epidermal wax changes in 'Munage' grapes caused by . This study revealed the impact of on the post-harvest quality of 'Munage' grapes and their molecular mechanism and provided a scientific basis for grape disease prevention and quality maintenance.
本研究旨在探究灰葡萄孢（Botrytis cinerea）对‘慕纳格’葡萄采后品质的影响及其分子机制。结果表明，灰葡萄孢显著降低了‘慕纳格’葡萄的采后品质，表现为发病率和腐烂率增加、失重率和果实颜色差异显著增大、果实硬度显著降低。此外，灰葡萄孢侵染显著改变了‘慕纳格’葡萄的活性氧和抗氧化酶活性，包括增加过氧化氢（HO）含量和超氧阴离子（O）生成速率以及改变超氧化物歧化酶（SOD）、谷胱甘肽（GSH）、过氧化氢酶（CAT）和过氧化物酶（POD）的活性。灰葡萄孢还显著改变了‘慕纳格’葡萄的蜡质结构和含量，导致蜡质完全溶解消失并降低蜡质成分的相对含量。通过RNA测序分析发现，灰葡萄孢侵染后，49个与脂肪酸合成、延伸、角质和蜡质合成以及蜡质转运相关的差异表达基因（DEGs）出现上调或下调，12个不同的转录因子（TFs）也表现出显著差异表达。这些转录因子与蜡质合成和代谢相关的差异表达基因相关，表明它们可能在灰葡萄孢引起的‘慕纳格’葡萄表皮蜡质变化中起重要作用。本研究揭示了灰葡萄孢对‘慕纳格’葡萄采后品质的影响及其分子机制，为葡萄病害防治和品质维持提供了科学依据。
