Transcriptomics and gas chromatography-mass spectrometry metabolomics reveal the mechanism of heat shock combined with 1-methylcyclopropene to regulate the cuticle wax of jujube fruit during storage
文献类型： 外文期刊
作者： Ge, Shuai 1 ; Wang, Rongrong 3 ; Yang, Lvzhu 1 ; Kong, Hui 1 ; Chang, Xia 1 ; Fu, Xincheng 1 ; Shan, Yang 1 ; Ding, Shenghua 1 ;
作者机构： 1.Hunan Univ, Coll Biol, Longping Branch, Changsha 410125, Peoples R China
2.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China
3.Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China
4.Hunan Prov Int Joint Lab Fruits & Vegetables Proc, Changsha 410125, Peoples R China
关键词： Jujube fruit; Wax; Heat shock; 1-Methylcycpropene; Transcriptomics
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 408 卷
页码：
收录情况： SCI
摘要： Cuticle wax is closely related to fruit quality during storage. In this study, changes in epidermal wax morphology, composition, and genes regulation induced by heat shock (HT), 1-methylcyclopropene (1-MCP) or their com-bination (HT + 1-MCP) were investigated in jujube fruit during cold storage. HT, 1-MCP, or HT + 1-MCP caused a smoother wax layer and fewer micro-cracks compared to the control (CK) during cold storage. It was confirmed that acids and terpenoids were the main wax components by gas chromatography-mass spectrometry. HT + 1 -MCP and 1-MCP treatments could significantly increase (p < 0.05) the wax content at 45 d of cold storage. The transcriptomics results indicated that HT + 1-MCP treatment up-regulated FATB, FATB, FAB2, FAD2 and CYP716A, and maintained the wax content of jujube fruit during cold storage. These results could provide new perspective for regulating the cuticle characteristics to extend the shelf life of jujube fruit.
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