Transcriptomics and metabolomics analyses provide insights into postharvest ripening and senescence of tomato fruit under low temperature

作者：Chunmei Bai, Caie Wu, Lili Ma, Anzhen Fu, Yanyan Zheng, Jiawei Han, Changbao Li, Shuzhi Yuan, Shufang Zheng, Lipu Gao, Xinhua Zhang, Qing Wang, Demei Meng, Jinhua Zuo · 发表于：Horticultural Plant Journal · 年份：2021 · DOI：10.1016/j.hpj.2021.09.001 · 被引用次数：96 · 研究领域：Postharvest Quality and Shelf Life Management、Plant Gene Expression Analysis、Plant Physiology and Cultivation Studies

Tomato is one of the most important vegetable crops in the world and is a model plant used to study the ripening of climacteric fleshy fruit. During the ripening process of tomato fruit, flavor and aroma metabolites, color, texture and plant hormones undergo significant changes. However, low temperatures delayed the ripening process of tomato fruit, inhibiting flavor compounds and ethylene production. Metabolomics and transcriptomics analyses of tomato fruit stored under low temperature (LT, 5 °C) and room temperature (RT, 25 °C) were carried out to investigate the effects of storage temperature on the physiological changes in tomato fruit after harvest. The results of transcriptomics changes revealed that the differentially expressed genes (DEGs) involved in tomato fruit ripening, including several kinds of transcription factors (TFs) (TCP, WRKY, MYB and bZIP), enzymes involved in cell wall metabolism [beta-galactosidase (β-GAL), pectinesterase (PE) and pectate lyase (PL), cellulose and cellulose synthase (CESA)], enzymes associated with fruit flavor and aroma [acetyltransferase (AT), malic enzyme (ME), lipoxygenase(LOX), aldehyde dehydrogenase (ALDH), alcohol dehydrogenase (ADH) and hexokinase (HK)], genes associated with heat stress protein 70 and genes involved in the production of plant hormones such as Ethylene responsive factor 1 (ERF1), Auxin/indoleacetic acids protein (AUX/IAA), gibberellin regulated protein. Based on the above results, we constructed a regulatory ne...