食品科学2025，Vol.46Issue(8)：311-321,11.DOI:10.7506/spkx1002-6630-20240825-185
转录-代谢联合组学解析水杨酸调节脂质代谢减轻采后李果实冷害机制
Integration of Transcriptomics and Metabolomics Reveals that Salicylic Acid Alleviates Postharvest Chilling Injury in Plum Fruit by Regulating Lipid Metabolism
摘要
Abstract
In this study,we investigated the potential mechanism through which salicylic acid(SA)reduces chilling injury(CI)index in plum fruit from the perspective of lipid metabolism.The effects of exogenous SA treatment on CI index,CI incidence,electrolyte permeability,malondialdehyde(MDA)content,lipoxygenase activity,and membrane lipid fatty acid unsaturation index plum fruit stored at 0℃were evaluated,and transcriptomic and metabolomics analyses were conducted on the fruit stored for 18 days.The results showed that SA alleviated CI by inhibiting membrane lipid degradation,mitigating membrane lipid peroxidation,and regulating endogenous jasmonic acid synthesis in plum fruit during cold storage.Ethylene responsive factor(ERF)was potentially involved in this process.The above results demonstrate that the alleviation of chilling injury by SA is closely related to its inhibitory effect on membrane lipid degradation and oxidative injury and its regulatory effect on the key genes in the jasmonic acid synthesis pathway.关键词
李果实/水杨酸/冷害/脂质代谢/转录-代谢联合组学Key words
plum fruit/salicylic acid/chilling injury/lipid metabolism/integration of transcriptomics and metabolomics分类
轻工业引用本文复制引用
郭楠,肖国芳,乔婷,杨杨..转录-代谢联合组学解析水杨酸调节脂质代谢减轻采后李果实冷害机制[J].食品科学,2025,46(8):311-321,11.基金项目
内蒙古自治区直属高校基本科研业务费项目(BR230135) （BR230135）
内蒙古自治区自然科学基金项目(2020MS03010) （2020MS03010）
