青椒果实低温贮藏过程中的冷害(CI)导致品质显著下降。本研究利用生理,转录组,和代谢组学分析,以识别胰蛋白酶减轻青椒在4°C储存8天的机制,其次是3天的保质期。结果表明,胰蛋白酶处理显着降低了辣椒中的电解质泄漏和CI指数,有效延长其保质期和保持采后质量。储存4天后,比较组学分析在胰蛋白酶处理的辣椒和对照辣椒之间确定了2514个差异表达基因(DEG)和397个差异丰富的代谢物(DAM)。胰蛋白酶处理诱导糖代谢的变化,调节HK的表达,SUS,INV,和GLGC,这影响了代谢物如CDP-葡萄糖和α-D-p-葡萄糖的丰度。胰蛋白酶还增强类胡萝卜素代谢,改变了红色素苷的丰度,1'-羟基-γ-胡萝卜素葡糖苷,和法尼基1-PP,影响PDS的表达,CRTH,CRTB,LUT5值得注意的是,胰蛋白酶处理激活了丝裂原活化蛋白激酶(MAPK)途径,该途径在非生物胁迫的信号转导中起着不可或缺的作用。FLS2、ELF18、PTO的差异表达,PR1,PTI5,WPKY,MEKK1和MPK6基因在MAPK通路中观察到,这与冷藏期间青椒的CI缓解相关。总之,胰蛋白酶是在冷藏期间减少青椒中CI的有效治疗方法。本研究为其对青椒果实的生理和分子影响提供了有价值的见解。
Chilling injury (CI) in green pepper fruits during low-temperature storage causes a significant decline in quality. The present study utilized physiological, transcriptomic, and metabolomic analyses to idneitfy the mechanisms by which trypsin mitigates CI in green peppers stored at 4 °C for 8 days, followed by 3 days of shelf life. Results indicated that the trypsin treatment significantly reduced electrolyte leakage and the CI index in peppers, effectively extending their shelf life and preserving postharvest quality. After 4 days of storage, comparative -omic analyses identified 2514 differentially expressed genes (DEGs) and 397 differentially abundant metabolites (DAMs) between trypsin-treated and control peppers. The trypsin treatment induced changes in sugar metabolism, modulating the expression of HK, SUS, INV, and GLGC, which affected the abundance of metabolites such as CDP-glucose and α-D-p-glucose. Trypsin also enhanced carotenoid metabolism, altering the abundance of rhodopinal glucoside, 1\'-hydroxyl-γ-carotene glucoside, and farnesyl 1-PP, and influencing the expression of PDS, CRTH, CRTB, and LUT5. Notably, the trypsin treatment activated the mitogen-activated protein kinase (MAPK) pathway that plays an integral role in the signal transduction of abiotic stress. Differential expression of FLS2, ELF18, PTO, PR1, PTI5, WPKY, MEKK1, and MPK6 genes in the MAPK pathway was observed, which was correlated with CI mitigation in green peppers during cold storage. In conclusion, trypsin is an effective treatment for reducing CI in green peppers during cold storage. The present study provides valuable insights into its physiological and molecular impact on green pepper fruit.