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Transcriptome analysis of fresh-cut kiwifruit treated with slightly acidic electrolyzed water (SAEW) and 1-methylcyclopropene (1-MCP)

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Abstract

Fresh-cut kiwifruit is difficult to store due to the characteristics of thin and juicy rind, which results in the great limitation of development and utilization. The aim of the study was to evaluate the effect of slightly acidic electrolyzed water (SAEW) combined with 1-methylcyclopropene (1-MCP) on shelf life quality of fresh-cut kiwifruit by transcriptome technology. The results showed that SAEW combined with 1-MCP treatment suppressed ethylene production, respiratory rate, soluble solid content (SSC), polyphenol oxidase (PPO) and improved titratable acid content (TAC), total phenols content (TPC), total chlorophyll content (TCC), peroxidase (POD) and phenylalanine ammonia lyase (PAL) activities comparing with the untreated samples. There were 2754 differentially expressed genes (DEGs) between the combined treatment and the control on day 6. GO function annotation results showed that the related genes involved in cell membrane composition in samples might be involved in protein phosphorylation under the action of protein kinase genes. KEGG enrichment analysis showed that 715 DEGs were significantly enriched in 111 metabolic pathways on day 6 after combined treatment. In ethylene signaling pathway, expression levels of ETR and ERF1 were down-regulated, which proved that 1-MCP inhibited ethylene reaction by binding to ethylene receptors. Genes expression levels of SnRK2, MPK3/6, and BAP31 related to MAPK signaling pathway and protein processing in endoplasmic reticulum pathway were up-regulated, and the combined treatment had a positive regulatory effect on fruit defense during storage. Hence, the combination treatment of SAEW and 1-MCP may be a proven and effective technology to retain higher quality and nutritive properties of fresh-cut kiwifruit.

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The data underlying this article are available in the article and in its online supplemental material.

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Funding

The study was supported by the Science and Technology Research Project of the Education Department of Jilin Province (No. JJKH20220391KJ) and the China Postdoctoral Science Foundation (No. 2021M693440). China Postdoctoral Science Foundation, No. 2021M693440, Lei Zhang,Science and Technology Research Project of the Education Department of Jilin Province, No. JJKH20220391KJ, Lei Zhang

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Authors and Affiliations

  1. School of Food Engineering, Jilin Agricultural Science and Technology University, Jilin, 132000, People’s Republic of China

    Lei Zhang

  2. Experimental Teaching Center, Shenyang Normal University, Shenyang, 110034, People’s Republic of China

    Fangxu Xu

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  1. Lei Zhang
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  2. Fangxu Xu
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Contributions

LZ supervised the overall work, revised the paper and completed the supplementary experiment. FX conducted the experiments, analyzed all the results and wrote the draft. All the authors read and approved the final manuscript.

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Correspondence to Lei Zhang.

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Communicated by Pramod Kumar Nagar.

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Zhang, L., Xu, F. Transcriptome analysis of fresh-cut kiwifruit treated with slightly acidic electrolyzed water (SAEW) and 1-methylcyclopropene (1-MCP). Plant Growth Regul 101, 811–822 (2023). https://doi.org/10.1007/s10725-023-01058-1

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