Abstract:
Cell wall disassembly and transcriptomic changes during storage of two fresh-cut chili pepper cultivars displaying contrasting softening rates were investigated. Results showed that Hangjiao No. 2 (HJ-2) softened more rapidly than Lafeng No. 3 (LF-3). Compared with LF-3, HJ-2 had a higher content of WSP, more side chains of RG-I in three pectin fractions, and higher activities of PME, PL, and β-Gal at day-0. During storage, HJ-2 showed more markable pectin solubilization, more severe degradation in CSP and NSP, and greater loss of side chains from RG-I in three pectin fractions, which were correlated with increased activities of PG and α-L-Af. Furthermore, the higher up-regulation of PG (LOC107870605, LOC107851416) and α-L-Af (LOC107848776, LOC107856612) were screened in HJ-2. In conclusion, the different softening rate between cultivars was not only due to the fundamental differences in pectin structure but also pectin degradation regulated by related enzymes and gene expression levels.
摘要:
研究了两个鲜切辣椒品种在储存过程中的细胞壁分解和转录组变化,这些品种表现出相反的软化率。结果表明,杭焦号。2号(HJ-2)比拉丰号软化得更快。3(LF-3)。与LF-3相比,HJ-2具有更高的WSP含量,三个果胶组分中RG-I的侧链较多,以及更高的PME活动,PL,和β-Gal在第0天。储存期间,HJ-2显示出更明显的果胶溶解,CSP和NSP的退化更严重,在三个果胶级分中,RG-I的侧链损失更大,这与PG和α-L-Af的活性增加有关。此外,在HJ-2中筛选了PG(LOC107870605,LOC107851416)和α-L-Af(LOC107848776,LOC107856612)的较高上调。总之,品种间软化率的差异不仅是由于果胶结构的根本差异,而且果胶的降解受相关酶和基因表达水平的调节。