Transcriptome Analysis of Firmness Change in Jiashi Melon Fruit at Different Storage Temperatures

被引：0
|
作者：
Zhang Q. [1 ,2 ]
Tang F. [1 ,2 ]
Song W. [1 ]
Zhou F. [1 ]
Ning M. [1 ]
Shan C. [1 ,2 ]
机构：
[1] Food College, Shihezi University, Xinjiang, Shihezi
[2] Engineering Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing, Ministry of Education, Shihezi University, Xinjiang, Shihezi
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 07期
关键词：
Jiashi melon; low temperature storage; softening; transcriptomics;
D O I：
10.16429/j.1009-7848.2022.07.020
中图分类号：
学科分类号：
摘要：
The aim of this study was to examine the softening mechanism of Jiashi melon during postharvest storage， and assess differences in the expression of genes involved in fruit softening under different storage conditions. RNA-sequencing was employed to characterize the transcriptomic profiles of Jiashi melon that were stored at 21， 3 ℃ and 0.5 ℃ for 0， 12， 24 d. A total of 118 softening-related genes were obtained. Among these genes， 68 genes presented opposite expression pattern between 3 ℃ and 21 ℃， and 69 genes presented opposite expression pattern between 0.5 ℃ and 21 ℃. At a storage time of 12 d， 10 common differentially expressed genes (DEGs) were obtained among 21 ℃-3 ℃， 21 ℃-0.5 ℃， and 3 ℃-0.5 ℃ groups. Relatively， at a storage time of 24 d， 17 common DEGs were obtained among 21 ℃-3 ℃， 21 ℃-0.5 ℃， and 3 ℃-0.5 ℃ groups. The key genes that played an important regulatory role in the softening process have been screened and verified by qRT-PCR. The results showed that the softening was delayed at low temperatures by regulating the expression of key softening-related genes. The results provide a theoretical basis for further studies on the softening mechanism and preservation of Jiashi melon. © 2022 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：193 / 202
页数：9
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