Transcriptome analysis for key softening-related genes in 'Docteur Jules Guyot' pear (Pyrus communis L.)

Dai, Xiaonan; Jiang, Fuming; Li, Qingyu; Yu, Xiaoyan; Xu, Xiaofei; Cao, Weilin; Guo, Tingting; Song, Zhizhong; Zhang, Ai-Di; Zhang, Hongxia; Li, Jianzhao

doi:10.1016/j.postharvbio.2023.112484

Cited by 1 publication

(1 citation statement)

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“…For instance, the low temperature controlled the ethylene release rate to a certain extent during an 80 day low-temperature storage, but the cold conditions did not change the general trend of increasing ethylene release in 'Meihong' fruits [22]. Furthermore, with the ripening of fruits at RT (25 ± 1 • C), ethylene release increased and peaked at 20 days; for fruits under the LR (2 ± 1 • C for 10 days then 25 ± 1 • C) environment, ethylene release remained almost unchanged during the first 10 days but peaked at 15 days [23]. 'Yali' pears are climacteric fruits with a peak ethylene release at around 60 days of storage, coinciding with their peak respiratory intensity (Figure 5).…”

Section: Discussionmentioning

confidence: 84%

Rapid Cooling Delays the Occurring of Core Browning in Postharvest ‘Yali’ Pear at Advanced Maturity by Inhibiting Ethylene Metabolism

Zhang,

Han,

Liang

et al. 2024

Foods

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During the storage and transportation processes, the occurrence of core browning in ‘Yali’ pear fruit due to adversity injury can be easily mitigated by implementing different cooling methods, especially in advanced maturity fruits. In this study, ‘Yali’ pears at an advanced maturity stage were subjected to slow cooling and rapid cooling treatment. The quality-related physiological percentage and severity, and the rate of good fruits were determined, and RNA-seq was used to explore the effects of different cooling methods on pathways related to core browning in advanced-maturity pears at the transcriptional level. The results indicated that, compared with slow cooling treatment, rapid cooling significantly inhibited core browning in advanced-maturity ‘Yali’ pears. Measurements of quality-related physiological indexes suggested that rapid cooling treatment led to higher SSC content, firmness, L* value, and b* value, indicating better brightness, coloration, and higher soluble solid content, which are desirable for commercial sale. Rapid cooling effectively suppressed the physiological metabolism of ‘Yali’ pears, delaying fruit senescence compared with slow-cooling treatment. Furthermore, the RNA-Seq sequencing results revealed that pathways related to browning are involved in hormone signal transduction pathways, which are associated with resistance and aging processes of pear fruit. In summary, rapid cooling treatment delayed the core browning of advanced maturity of ‘Yali’ pears, indicating that the core browning of ‘Yali’ pears is related to the cooling method, and the mechanism of rapid cooling in reducing the core browning of advanced maturity of ‘Yali’ pears was by delaying the aging process of the fruit. This provides a new perspective for alleviating the core browning of advanced-maturity ‘Yali’ pears during storage and transportation, and provides a theoretical reference for studying the mechanism of core browning of ‘Yali’ pears.

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Section: Discussionmentioning

confidence: 84%