Details

Autor(en) / Beteiligte

• Wei, Baodong
• Li, Mingyang
• Jia, Xiaoyu
• Zhang, Peng
• Li, Jiangkuo

Titel

Metabolomics and transcriptomics reveal molecular mechanisms of anthocyanin accumulation in 'Nanhong' pear (Pyrus ussuriensis) peel at different temperatures

Ist Teil von

• Scientia horticulturae, 2024-03, Vol.328, p.112898, Article 112898

Ort / Verlag

Elsevier B.V

Erscheinungsjahr

2024

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• •Nanhong’ pear peel coloration and anthocyanin content showed different correlations at different storage temperatures, and peel color was intimately linked to fruit quality, with both fruit senescence and high-temperature stress inducing peel discoloration.•Cyanidin-3-O-galactoside is the main substance in the red color of the skin of ‘Nanhong’ pear, and the discoloration of the skin is mainly caused by the decrease in the content of Cyanidin-type and Peonidin-type anthocyanins.•The significant down-regulation of the expression of anthocyanin synthesis pathway genes, including PuPAL, PuCHS, PuCHI, PuF3’H, PuANS, and PuDFR, was responsible for the discoloration of the pericarp at 20 °C and 30 °C, and the transcription factors, including AP2/ERF-ERF, WRKY, MYB, NAC, C2H2, bHLH, and bZIP were involved in the regulation of this process.•Compared with 0 °C, 20 °C and 30 °C, 10 °C storage temperature can prolong fruit shelf life, delay fruit senescence, increase anthocyanin accumulation time, and maintain anthocyanin synthesis pathway enzyme activity, finally maintaining the best sales color of ‘Nanhong’ pear. The bright red hue of the 'Nanhong' pear's pericarp is a key sensory attribute, yet its susceptibility to discoloration at harvest poses challenges for maintaining its commercial appeal. This study, employs quality metrics, metabolomics, and transcriptomics to examine fruit quality and anthocyanin metabolism, along with gene expression involved in anthocyanin biosynthesis, under dark conditions at 0 °C, 10 °C, 20 °C, and 30 °C for up to 21 d. Findings indicate that 0 °C is optimal for long-term storage, while 10 °C is preferable for retail display. LC-MS/MS identified 42 anthocyanin metabolites cyanidin-3-O-galactoside (cya-3-O-gal) being the primary pigment in the pericarp. Discoloration was primarily associated with cyanidin-type and peonidin-type anthocyanins. Transcriptome analysis identified a large number of differentially expressed genes (DEGs) in different comparison groups, KEGG pathway analysis highlighted the significant enrichment of DEGs in phenylpropane and flavonoid metabolic pathways. Key genes in the anthocyanin synthesis pathway, including PuPAL, PuCHS, PuCHI, PuF3`H, PuANS, and PuDFR were markedly down-regulated at 20 °C and 30 °C. Transcription factors such as AP2/ERF, WRKY, MYB, NAC, C2H2, bHLH,and bZIP played an influential part in this process. The study also established that fruit senescence and high-temperature stress were the primary causes of pericarp discoloration at these temperatures. Consequently, identifying optimal storage conditions that preserve fruit quality, delay senescence, and sustain anthocyanin accumulation is crucial. In this study, storage at 10 °C demonstrated the most favorable outcomes for maintaining the pericarp's red color during the marketing period. [Display omitted]