‘融安金柑’‘滑皮金柑’及‘脆蜜金柑’贮藏期品质、贮藏特性及果皮转录组分析

doi:10.3864/j.issn.0578-1752.2021.20.015

中国农业科学 ›› 2021, Vol. 54 ›› Issue (20): 4421-4433.doi: 10.3864/j.issn.0578-1752.2021.20.015

‘融安金柑’‘滑皮金柑’及‘脆蜜金柑’贮藏期品质、贮藏特性及果皮转录组分析

刘恋^1,²(),唐志鹏³,李菲菲⁴,熊江^1,²,吕壁纹^1,²,马小川^1,²,唐超兰^1,²,李泽航^1,²,周铁^1,²,盛玲^1,²,卢晓鹏^1,²()

¹湖南农业大学园艺学院,长沙 410128
²国家柑橘改良中心长沙分中心,长沙 410128
³广西大学农学院,南宁 530005
⁴湖南省农业科学院园艺研究所,长沙 430125

收稿日期:2020-12-31 接受日期:2021-02-20 出版日期:2021-10-16 发布日期:2021-10-25
通讯作者: 卢晓鹏
作者简介:刘恋,E-mail： durian@stu.hunau.edu.cn。
基金资助:
国家自然科学基金(31872044);国家现代农业产业技术体系建设专项(CARS-26)

Fruit Quality in Storage, Storability and Peel Transcriptome Analysis of Rong’an Kumquat, Huapi Kumquat and Cuimi Kumquat

LIU Lian^1,²(),TANG ZhiPeng³,LI FeiFei⁴,XIONG Jiang^1,²,LÜ BiWen^1,²,MA XiaoChuan^1,²,TANG ChaoLan^1,²,LI ZeHang^1,²,ZHOU Tie^1,²,SHENG Ling^1,²,LU XiaoPeng^1,²()

¹College of Horticulture, Hunan Agricultural University, Changsha 430128
²National Center for Citrus Improvement (Changsha), Changsha 410128
³College of Agricultural, Guangxi University, Nanning 530005
⁴Institute of Horticulture, Hunan Academy of Agricultural Science, Changsha 410125

Received:2020-12-31 Accepted:2021-02-20 Online:2021-10-16 Published:2021-10-25
Contact: XiaoPeng LU

摘要/Abstract

摘要：

【目的】金柑是带皮食用的柑橘类水果,果皮性状不仅关系到消费者口感,也对金柑采后贮藏保鲜产生一定影响。同一遗传背景下的3个金柑品种—‘融安金柑’‘滑皮金柑’及‘脆蜜金柑’果皮差异大。比较3个品种贮藏过程中的内在品质和贮藏特性,并对其果皮进行转录组分析,探讨3个品种金柑果皮差异对其采后特性的影响,旨在为金柑品质调控及采后贮藏保鲜提供新思路新方法。【方法】在商业成熟度采收‘融安金柑’‘滑皮金柑’及‘脆蜜金柑’果实进行贮藏试验,测定贮藏期间果实失水率、可溶性固形物、酸、硬度、剪切力、果皮木质素及纤维素,并对3个品种成熟果皮组织材料进行转录组测序并验证。【结果】采后贮藏分析表明,‘滑皮金柑’失水率高于‘融安金柑’及‘脆蜜金柑’,最早出现果皮皱缩现象,贮藏第99天时,滑皮金柑失水率达38.6%,显著高于‘融安金柑’的5.8%和‘脆蜜金柑’的14.3%。3个品种可溶性固形物和酸含量在贮藏期总体呈上升趋势,‘脆蜜金柑’可溶性固形物含量始终高于其他两者,贮藏22 d后,‘滑皮金柑’酸含量迅速下降并持续低于‘脆蜜金柑’和‘融安金柑’。‘脆蜜金柑’和‘滑皮金柑’内在品质优于‘融安金柑’。从结构上来看,‘融安金柑’贮藏过程中变化较大,贮藏第44天时细胞已破损明显。‘滑皮金柑’‘脆蜜金柑’果实硬度、剪切力显著强于‘融安金柑’;‘滑皮金柑’‘脆蜜金柑’果皮木质素含量（A₂₈₀·g^-1）分别为1.41和1.31,显著高于‘融安金柑’木质素含量（1.12）,两者在纤维素含量上也显著高于‘融安金柑’。针对果皮的转录组分析表明,‘融安金柑’‘滑皮金柑’及‘脆蜜金柑’果皮在苯丙烷生物合成途径上存在显著差异,‘滑皮金柑’与‘脆蜜金柑’差异较小,‘融安金柑’与二者差异均较大。基因表达分析显示,‘滑皮金柑’及‘脆蜜金柑’9个木质素合成相关基因表达量均显著高于‘融安金柑’。【结论】3个金柑品种常温条件下可短期贮藏,采后一个月内销售完较为适宜。采后贮藏过程中‘滑皮金柑’因水分散失过快最早失去商品价值,‘脆蜜金柑’外观和内在品质最好。‘脆蜜金柑’果实硬度、剪切力、贮藏性较强与果皮木质素和纤维素含量较高、有色层和白皮层细胞排列紧密密切相关。苯丙烷生物合成代谢较弱引起木质素含量差异与‘融安金柑’果皮韧性差密切相关。

关键词: 金柑, 贮藏, 转录组, 木质素

Abstract:

【Objective】As a citrus fruit with edible peel, the fruit peel of kumquat affects not only the chewing texture but also fruit storage performance. With identical genetic background, Rong’an kumquat, Huapi kumquat and Cuimi kumquat exhibit significant differences in fruit peel. This study aimed to provide new insights and methods for kumquat fruit quality regulation and postharvest storage, through comparisons of three kumquats in fruit quality, storability, peel transcriptome analysis and effects of peel on postharvest characteristics. 【Method】Fruits of Rong’an, Huapi and Cuimi were harvested at commercial maturity stage and stored for 99 days at room temperature. During storage, fruit changes of water loss rate, soluble solid, acid, hardness and shear force were determined. Further, peel transcriptome analysis was performed for three kumquats. 【Result】The results showed that Huapi had the highest water loss rate and happened peel shrinking earliest among three cultivars. Water loss rate of Huapi was up to 38.6 % at 99 days after storage, significantly higher than 5.8% of Rong’an and 14.3% of Cuimi. Fruit soluble solid and acid in all three kumquats increased overall during storage. During storage, Cuimi exposed the highest soluble solid content always, while Huapi showed the lowest acid content since 22 days after storage. Cuimi and Huapi were with better inner quality during storage than Rong’an. Fruit structure of Rong’an changed tremendously during storage, and the fruit cells were damaged obviously at 44 days of storage. Fruit hardness and shear force of Huapi and Cuimi were significantly higher than those of Rong’an. Lignins (A₂₈₀·g^-1) in peels of Huapi and Cuimi were 1.41 and 1.31, respectively, which were all higher than 1.12 of Rong’an. Both Huapi and Cuimi showed more peel cellulose as well than Rong'an. Peel transcriptome analysis suggested that phenylpropaneiod biosynthesis pathway was up-regulated significantly in Huapi and Cuimi relative to Rong’an, while it changed scarcely between Huapi and Cuimi. Gene expression analysis showed that nine genes in lignin biosynthesis pathway expressed higher in Huapi and Cuimi. 【Conclusion】Three kumquats could be stored in a short time at room temperature, and being sold out in one month after harvest could be a good option for planter. In storage, Huapi kumquat lost commodity value quickly because of its fast water loss, while Cuimi kumquat performed well in both external and internal quality. Stronger fruit firmness and shear force as well as better storage performance of Cuimi were associated with the higher lignin and cellulose contents in fruit peel and closer cell arrangement in fruit. Lower peel lignin content in Rong'an kumquat caused by a weak phenylpropane biosynthesis was related closely to its poor peel toughness.

Key words: kumquat, storage, transcriptome, lignin

刘恋,唐志鹏,李菲菲,熊江,吕壁纹,马小川,唐超兰,李泽航,周铁,盛玲,卢晓鹏. ‘融安金柑’‘滑皮金柑’及‘脆蜜金柑’贮藏期品质、贮藏特性及果皮转录组分析[J]. 中国农业科学, 2021, 54(20): 4421-4433.

LIU Lian,TANG ZhiPeng,LI FeiFei,XIONG Jiang,LÜ BiWen,MA XiaoChuan,TANG ChaoLan,LI ZeHang,ZHOU Tie,SHENG Ling,LU XiaoPeng. Fruit Quality in Storage, Storability and Peel Transcriptome Analysis of Rong’an Kumquat, Huapi Kumquat and Cuimi Kumquat[J]. Scientia Agricultura Sinica, 2021, 54(20): 4421-4433.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2021.20.015

https://www.chinaagrisci.com/CN/Y2021/V54/I20/4421

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表3

3个金柑品种间差异表达基因Pathway富集分析"

	通路 Pathway	通路注释到的差异基因（330） DEGs with pathway annotation (330)	通路注释到的全部基因（5917） All genes with pathway annotation (5917)	Q值 Q value
RA vs HP	苯丙烷的生物合成 Phenylpropanoid biosynthesis	27	93	2.925557e-11
	次生代谢产物的生物合成Biosynthesis of secondary metabolites	90	806	4.711536e-10
	二苯乙烯类、二芳基庚烷类和姜辣素的生物合成 Stilbenoid, diarylheptanoid and gingerol biosynthesis	10	31	9.676913e-05
	苯丙氨酸代谢 Phenylalanine metabolism	13	54	9.676913e-05
	类黄酮的生物合成 Flavonoid biosynthesis	11	39	9.676913e-05
	代谢通路 Metabolic pathways	124	1603	1.750089e-04
	二萜生物合成 Diterpenoid biosynthesis	5	12	3.678667e-03
	光合作用 Photosynthesis	14	89	3.865546e-03
	淀粉和蔗糖代谢 Starch and sucrose metabolism	16	126	1.514148e-02
	半胱氨酸和蛋氨酸代谢 Cysteine and methionine metabolism	11	75	2.328198e-02
RA vs CM	次生代谢产物的生物合成Biosynthesis of secondary metabolites	162	806	9.336325e-09
	代谢通路 Metabolic pathways	260	1603	2.509351e-05
	光合作用 Photosynthesis	29	89	2.509351e-05
	类胡萝卜素的生物合成 Carotenoid biosynthesis	15	31	3.399227e-05
	植物和病原菌互作 Plant-pathogen interaction	45	178	5.517173e-05
	苯丙烷的生物合成 Phenylpropanoid biosynthesis	28	93	1.121020e-04
	泛醌及其他萜类醌的生物合成 Ubiquinone and other terpenoid-quinone biosynthesis	16	46	1.266753e-03
	植物激素信号转导 Plant hormone signal transduction	39	168	1.266753e-03
	半胱氨酸和蛋氨酸代谢 Cysteine and methionine metabolism	21	75	3.300664e-03
	甘氨酸、丝氨酸和苏氨酸的代谢 Glycine, serine and threonine metabolism	18	61	3.953406e-03
HP vs CM	植物激素信号转导 Plant-pathogen interaction	33	178	6.513308e-08
	光合作用 Photosynthesis	22	89	9.991586e-08
	代谢通路 Metabolic pathways	127	1603	1.466413e-04
	光合作用-触角蛋白 Photosynthesis-antenna proteins	9	30	5.974961e-04
	次生代谢产物的生物合成 Biosynthesis of secondary metabolites	71	806	9.572057e-04
	苯丙烷的生物合成 Phenylpropanoid biosynthesis	15	93	2.930200e-03
	亚麻酸代谢 Alpha-linolenic acid metabolism	8	32	3.966276e-03
	植物激素信号转导 Plant hormone signal transduction	21	168	5.177878e-03
	类胡萝卜素的生物合成 Carotenoid biosynthesis	7	31	1.419480e-02
	亚油酸代谢 Linoleic acid metabolism	4	10	1.468044e-02

表3

图6

图7

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基因号 Gene ID	引物名称 Primer name	序列（5'-3'） Sequence (5' to 3')
--	β-Actin-F	CCGACCGTATGAGCAAGGAAA
--	β-Actin-R	TTCCTGTGGACAATGGATGGA
Unigene0006358	Q-PAL-F	ACATATCTTGGATGGTAG
Unigene0006358	Q-PAL-R	GATTATCATTCACAGAGTTA
Unigene0032500	Q-C4H-F	AATGACTTCCGTTACCTT
Unigene0032500	Q-C4H-R	CCAATAGTGATACCAAGAATT
Unigene0003313	Q-4CL-F	ACTTGTCGTCTATTAGGATAT
Unigene0003313	Q-4CL-R	TTGATTCTCACAGCATCT
Unigene0010487	Q-HCT-F	AGTTGTGTTCTTGAGGATT
Unigene0010487	Q-HCT-R	GCCACCAGTAATGGATAA
Unigene0001236	Q-C3H-F	CAGTGGCATTCAACAACAT
Unigene0001236	Q-C3H-R	GCTCGTCCATCACATCTT
Unigene0010359	Q-CCoAOMT-F	CCTCTACCAGTATATTCTTG
Unigene0010359	Q-CCoAOMT-R	CGTTGTCATAATGTTCCA
Unigene0030233	Q-COMT-F	TGTTCGTCAGTATTCCAA
Unigene0030233	Q-COMT-R	CTTCGTAGCAATTCTTCAA
Unigene0010788	Q-F5H-F	GGAGCAATAGACACTTCAC
Unigene0010788	Q-F5H-R	TTCTTCATCACCGTAGGA
Unigene0004476	Q-CAD-F	GCTGATATTGAGGTCATA
Unigene0004476	Q-CAD-R	ATATCTAACATCGGCTTTA

	RA vs HP	RA vs CM	CM vs HP
差异表达基因数 Number of DEGs	1771	4648	1694
上调基因数 Number of up-regulated genes	757 (42.7%)	3134 (67.4%)	1417 (83.6%)
下调基因数 Number of down-regulated genes	1014 (57.3%)	1514 (32.6%)	277 (16.4%)

‘融安金柑’‘滑皮金柑’及‘脆蜜金柑’贮藏期品质、贮藏特性及果皮转录组分析

Fruit Quality in Storage, Storability and Peel Transcriptome Analysis of Rong’an Kumquat, Huapi Kumquat and Cuimi Kumquat

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