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。
