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Position: Home > Articles > Transcriptional profiles underlying the effects of salicylic acid on fruit ripening and senescence in pear (Pyrus pyrifolia Nakai) Journal of Integrative Agriculture 2021,20 (9)

Transcriptional profiles underlying the effects of salicylic acid on fruit ripening and senescence in pear (Pyrus pyrifolia Nakai)

作  者:
Shi Hai-yan;Cao Li-wen;Xu Yue;Yang Xiong;Liu Shui-lin;Liang Zhong-shuo;Li Guo-ce;Yang Yu-peng;Zhang Yu-xing;Chen Liang
单  位:
Hebei Agr Univ, Coll Hort, Baoding 071001, Peoples R China;Chinese Acad Sci, Wuhan Bot Garden, Wuhan 430074, Peoples R China
关键词:
pear;salicylic acid;fruit ripening and senescence;transcriptome;DEGs
摘  要:
Salicylic acid (SA) plays a pivotal role in delaying fruit ripening and senescence. However, little is known about its underlying mechanism of action. In this study, RNA sequencing was conducted to analyze and compare the transcriptome profiles of SA-treated and control pear fruits. We found a total of 159 and 419 genes differentially expressed between the SA-treated and control pear fruits after 12 and 24 h of treatment, respectively. Among these differentially expressed genes (DEGs), 125 genes were continuously differentially expressed at both treatment times, and they were identified as candidate genes that might be associated with SA-regulated fruit ripening and senescence. Bioinformatics analysis results showed that 125 DEGs were mainly associated with plant hormone biosynthesis and metabolism, cell wall metabolism and modification, antioxidant systems, and senescence-associated transcription factors. Additionally, the expression of several candidate DEGs in ripening and senescent pear fruits after SA treatments were further validated by quantitative real-time PCR (qRT-PCR). This study provides valuable information and enhances the understanding of the comprehensive mechanisms of SA-meditated pear fruit ripening and senescence.

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