|
1
|
Ge S, Wang R, Yang L, Kong H, Chang X, Fu X, Shan Y, Ding S. 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. Food Chem 2023; 408:135187. [PMID: 36527923 DOI: 10.1016/j.foodchem.2022.135187] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 11/20/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
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 combination (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.
Collapse
Affiliation(s)
- Shuai Ge
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Lvzhu Yang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Hui Kong
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Xia Chang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Xincheng Fu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Yang Shan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China
| | - Shenghua Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China.
| |
Collapse
|