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当前位置: 首页 > 文章 > Transcriptomics and metabolomics analyses provide insights into postharvest ripening and senescence of tomato fruit under low temperature 园艺学报(英文版) 2023,9 (1)
Position: Home > Articles > Transcriptomics and metabolomics analyses provide insights into postharvest ripening and senescence of tomato fruit under low temperature Horticultural Plant Journal 2023,9 (1)

Transcriptomics and metabolomics analyses provide insights into postharvest ripening and senescence of tomato fruit under low temperature

作  者：
Bai Changjun;Caie Wu;Lili Ma;Anzhen Fu;Yanyan Zheng;Jia‐Wei Han;Changbao Li;Shuzhi Yuan;Shufang Zheng;Lipu Gao;Xinhua Zhang;Qing Wang;Demei Meng;Jinhua Zu
单  位：
Key laboratory of vegetable postharvest processing, Ministry of Agriculture, Beijing Key Laboratory of Fruit and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture and Rural Affairs, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China;Key laboratory of vegetable postharvest processing, Ministry of Agriculture, Beijing Key Laboratory of Fruit and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture and Rural Affairs, Institute of Agri-food Processing and Nutrition, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, Chin;National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China;School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255049, China;College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
关键词：
Metabolomics;Tomato;Transcriptomics;Temperature;Fruit ripenin
摘  要：
Tomato is one of the most important vegetable crops in the world and is a model plant used to study the ripening of climacteric fleshy fruit. During the ripening process of tomato fruit, flavor and aroma metabolites, color, texture and plant hormones undergo significant changes. However, low temperatures delayed the ripening process of tomato fruit, inhibiting flavor compounds and ethylene production. Metabolomics and transcriptomics analyses of tomato fruit stored under low temperature (LT, 5 °C) and room temperature (RT, 25 °C) were carried out to investigate the effects of storage temperature on the physiological changes in tomato fruit after harvest. The results of transcriptomics changes revealed that the differentially expressed genes (DEGs) involved in tomato fruit ripening, including several kinds of transcription factors (TFs) (TCP, WRKY, MYB and bZIP), enzymes involved in cell wall metabolism [beta-galactosidase (β-GAL), pectinesterase (PE) and pectate lyase (PL), cellulose and cellulose synthase (CESA)], enzymes associated with fruit flavor and aroma [acetyltransferase (AT), malic enzyme (ME), lipoxygenase(LOX), aldehyde dehydrogenase (ALDH), alcohol dehydrogenase (ADH) and hexokinase (HK)], genes associated with heat stress protein 70 and genes involved in the production of plant hormones such as Ethylene responsive factor 1 (ERF1), Auxin/indoleacetic acids protein (AUX/IAA), gibberellin regulated protein. Based on the above results, we constructed a regulatory network model of the effects of different temperatures during the fruit ripening process. According to the analysis of the metabolomics results, it was found that the contents of many metabolites in tomato fruit were greatly affected by storage temperature, including, organic acids (L-tartaric acid, a-hydroxyisobutyric acid and 4-acetamidobutyric acid), sugars (melezitose, beta-D-lactose, D-sedoheptulose 7-phosphate, 2-deoxyribose 1-phosphate and raffinose) and phenols (coniferin, curcumin and feruloylputrescine). This study revealed the effects of storage temperature on postharvest tomato fruit and provided a basis for further understanding of the molecular biology and biochemistry of fruit ripening.

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