Transcriptome analysis of aroma volatile metabolism change in tomato (Solanum lycopersicum) fruit under different storage temperatures and 1-MCP treatment

Zou, Jian; Chen, Jing; Tang, Ning; Gao, Yongwen; Hong, Mingsheng; Wang, Wen; Cao, Haohao; Ji, Wei; Li, Ning; Deng, Wei; Li, Zhengguo

doi:10.1016/j.postharvbio.2017.08.017

Cited by 62 publications

(33 citation statements)

References 67 publications

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“…The accumulation levels in these enzymes by 1-MCP in ‘Granny Smith’ apples (Fig. 2A ) is consistent with previous reports showing that 1-MCP remarkably affected the expression of numerous genes in tomato fruit, especially on several key genes associated with aroma volatile biosynthesis 52 . The link between geranyl-geranyl diphosphate biosynthesis / DHA homeostasis and plant stress responses is by no means unprecedented, given that DHA and related gene expression have been proposed as a defense mechanism against biotic stress 53 .…”

Section: Discussionsupporting

confidence: 92%

Ethylene –dependent and –independent superficial scald resistance mechanisms in ‘Granny Smith’ apple fruit

Karagiannis

Michailidis

Tanou

et al. 2018

Sci Rep

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Superficial scald is a major physiological disorder of apple fruit (Malus domestica Borkh.) characterized by skin browning following cold storage; however, knowledge regarding the downstream processes that modulate scald phenomenon is unclear. To gain insight into the mechanisms underlying scald resistance, ‘Granny Smith’ apples after harvest were treated with diphenylamine (DPA) or 1-methylcyclopropene (1-MCP), then cold stored (0 °C for 3 months) and subsequently were ripened at room temperature (20 °C for 8 days). Phenotypic and physiological data indicated that both chemical treatments induced scald resistance while 1-MCP inhibited the ethylene-dependent ripening. A combination of multi-omic analysis in apple skin tissue enabled characterization of potential genes, proteins and metabolites that were regulated by DPA and 1-MCP at pro-symptomatic and scald-symptomatic period. Specifically, we characterized strata of scald resistance responses, among which we focus on selected pathways including dehydroabietic acid biosynthesis and UDP-D-glucose regulation. Through this approach, we revealed scald-associated transcriptional, proteomic and metabolic signatures and identified pathways modulated by the common or distinct functions of DPA and 1-MCP. Also, evidence is presented supporting that cytosine methylation-based epigenetic regulation is involved in scald resistance. Results allow a greater comprehension of the ethylene–dependent and –independent metabolic events controlling scald resistance.

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Section: Discussionsupporting

confidence: 92%

Ethylene –dependent and –independent superficial scald resistance mechanisms in ‘Granny Smith’ apple fruit

Karagiannis

Michailidis

Tanou

et al. 2018

Sci Rep

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“…in tomatoes stored for 5 °C for 5 or 4 days. Baldwin et al ., 36 Ilg et al ., 62 Klee and Tieman 63 and Zou et al 64 . also described that sweet and floral aroma compounds are synthesized from terpenoids (geranial and linalool) and amino acids (phenylethanol), indicating that other aromatic biosynthesis pathways could be affected by exposure to CI conditions over 7 days, as was the case in the present study.…”

Section: Discussionsupporting

confidence: 74%

A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes

et al. 2020

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BACKGROUND Reducing the negative effects of chilling injury (CI) in tomatoes after harvest is essential to ensure good quality and to minimize losses. CI is a postharvest disorder associated with the generation of reactive oxygen species (ROS) in the fruit. Therefore, antioxidant accumulation can counteract ROS, alleviating CI symptoms. In this sense, it has been confirmed that a brief hot‐water (HW) immersion promotes the synthesis of antioxidants. RESULTS HW treatment at 52 °C for 5 min significantly reduced chilling‐associated decay, from 66.7% to 17.2% in breaker turning (BT) and from 55.8% to 9.8% in mature green (MG) ‘BHN‐602’ tomatoes stored at 5 °C for 2 weeks and from 26.7% to 6.7% in BT tomatoes stored at 5 °C for 1 week. Also, HW treatment significantly increased lycopene content by 17% in BT tomatoes stored at 5 °C for 2 weeks, as well as ascorbic acid by 11%, lipophilic phenolics by 18% and total phenolics by 6.5% in BT tomatoes stored at 12.5 °C for 1 week. Despite the increase of antioxidants, HW treatment did not enhance the sensory aromatic profile, color and antioxidant capacity. Interestingly, HW treatment reduced ripening time by 3 days in MG tomatoes stored at 5 °C for 2 weeks or at 12.5 °C for 1 week. CONCLUSION HW treatment applied to MG or BT ‘BHN‐602’ tomatoes can alleviate the development of some CI symptoms, particularly decay, possibly by increasing antioxidants that scavenge ROS. © 2020 Society of Chemical Industry

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“…Wang et al revealed the potential influencing mechanism of dietary astaxanthin on growth and metabolism in Litopenaeus vannamei by transcriptome [ 25 ]. Research carried out by Zou et al described the change of aroma volatile metabolism in tomato ( Solanum lycopersicum ) fruit under different storage temperatures and 1-MCP treatment by transcriptome [ 26 ]. While there has been a lot of research on S. paramamosain , no studies have reported the applications of the transcriptome technique for investigating molecular mechanisms associated with metabolism under different light intensities.…”

Section: Introductionmentioning

confidence: 99%

Transcriptome analysis of genes and pathways associated with metabolism in Scylla paramamosain under different light intensities during indoor overwintering

Zhou

Wang

et al. 2020

BMC Genomics

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Background Scylla paramamosain is one of the commercially crucial marine crustaceans belonging to the genus Scylla, which is commonly distributed along the coasts of China, Vietnam, and Japan. Genomic and transcriptomic data are scarce for the mud crab. Light intensity is one of the ecological factors that affect S. paramamosain during indoor overwintering. To understand the energy metabolism mechanism adapted to light intensity, we analyzed the transcriptome of S. paramamosain hepatopancreas in response to different light intensities (0, 1.43, 40.31 μmol·m− 2·s− 1). Results A total of 5052 differentially expressed genes were identified in low light group (LL group, 3104 genes were up-regulated and 1948 genes were down-regulated). A total of 7403 differentially expressed genes were identified in high light group (HL group, 5262 genes were up-regulated and 2141 genes were down-regulated). S. paramamosain adapts to different light intensity environments through the regulation of amino acids, fatty acids, carbon and energy metabolism. Different light intensities had a strong impact on the energy generation of S. paramamosain by influencing oxygen consumption rate, aerobic respiration, glycolysis/gluconeogenesis pathway, the citrate cycle (TCA cycle) and fatty acid degradation. Conclusion Low light is more conducive to the survival of S. paramamosain, which needs to produce and consume relatively less energy to sustain physiological activities. In contrast, S. paramamosain produced more energy to adapt to the pressure of high light intensities. The findings of the study add to the knowledge of regulatory mechanisms related to S. paramamosain metabolism under different light intensities.

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Transcriptome analysis of aroma volatile metabolism change in tomato (Solanum lycopersicum) fruit under different storage temperatures and 1-MCP treatment

Cited by 62 publications

References 67 publications

Ethylene –dependent and –independent superficial scald resistance mechanisms in ‘Granny Smith’ apple fruit

Ethylene –dependent and –independent superficial scald resistance mechanisms in ‘Granny Smith’ apple fruit

A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes

Transcriptome analysis of genes and pathways associated with metabolism in Scylla paramamosain under different light intensities during indoor overwintering

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