Potential Metabolic Pathways and Related Processes Involved in Pericarp Browning for Postharvest Pomegranate Fruits
Xiaoxiao Qi,
Jianrong Zhao,
Zhenyu Jia,
Zhen Cao,
Chunyan Liu,
Jiyu Li,
Ying Su,
Yongbao Pan,
Cong He,
Yiliu Xu,
Gaihua Qin
Affiliations
Xiaoxiao Qi
Key Laboratory of Germplasm Innovation and Utilization of Horticultural Crop, Ministry of Agriculture and Rural Affairs, Anhui Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crop, Institute of Horticultural Research, Anhui Academy of Agricultural Sciences, Hefei 230031, China
Jianrong Zhao
Key Laboratory of Germplasm Innovation and Utilization of Horticultural Crop, Ministry of Agriculture and Rural Affairs, Anhui Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crop, Institute of Horticultural Research, Anhui Academy of Agricultural Sciences, Hefei 230031, China
Zhenyu Jia
Department of Botany and Plant Sciences, University of California, Riverside, CA 92521, USA
Zhen Cao
Key Laboratory of Germplasm Innovation and Utilization of Horticultural Crop, Ministry of Agriculture and Rural Affairs, Anhui Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crop, Institute of Horticultural Research, Anhui Academy of Agricultural Sciences, Hefei 230031, China
Chunyan Liu
Key Laboratory of Germplasm Innovation and Utilization of Horticultural Crop, Ministry of Agriculture and Rural Affairs, Anhui Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crop, Institute of Horticultural Research, Anhui Academy of Agricultural Sciences, Hefei 230031, China
Jiyu Li
Key Laboratory of Germplasm Innovation and Utilization of Horticultural Crop, Ministry of Agriculture and Rural Affairs, Anhui Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crop, Institute of Horticultural Research, Anhui Academy of Agricultural Sciences, Hefei 230031, China
Ying Su
Key Laboratory of Germplasm Innovation and Utilization of Horticultural Crop, Ministry of Agriculture and Rural Affairs, Anhui Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crop, Institute of Horticultural Research, Anhui Academy of Agricultural Sciences, Hefei 230031, China
Yongbao Pan
Sugarcane Research Unit, Agricultural Research Service (USDA), United States, Houma, LA 70360, USA
Cong He
Key Laboratory of Germplasm Innovation and Utilization of Horticultural Crop, Ministry of Agriculture and Rural Affairs, Anhui Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crop, Institute of Horticultural Research, Anhui Academy of Agricultural Sciences, Hefei 230031, China
Yiliu Xu
Key Laboratory of Germplasm Innovation and Utilization of Horticultural Crop, Ministry of Agriculture and Rural Affairs, Anhui Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crop, Institute of Horticultural Research, Anhui Academy of Agricultural Sciences, Hefei 230031, China
Gaihua Qin
Key Laboratory of Germplasm Innovation and Utilization of Horticultural Crop, Ministry of Agriculture and Rural Affairs, Anhui Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crop, Institute of Horticultural Research, Anhui Academy of Agricultural Sciences, Hefei 230031, China
Pericarp browning occurs widely in postharvest pomegranate fruit, but little is known about its mechanism. In this study, ‘Baiyushizi’, a browning-sensitive cultivar, was used to investigate the physiological and genetic changes during pericarp browning. The pericarp browning index (BI) increased greatly after 3 d storage at room temperature, and, consequently, the fruit appearance became unattractive after 6 d. The increasing concentration of malondialdehyde (MDA) and electrolyte leakage were detected in browning pericarp. Polyphenol oxidase (PPO) activity increased significantly after 3 d, while ascorbate peroxidase (APX) and catalase (CAT) activity decreased steadily during storage. Total phenolics content decreased gradually during storage, while ascorbic acid (AsA) and glutathione (GSH) contents increased firstly, then declined. Differentially expressed genes (DEGs) of pericarp under different browning degrees were identified in the metabolic processes of phenolic compounds, lipids, ascorbic acid, glutathione, sugar, starch, energy-related, ethylene biosynthesis and signal transduction pathways. Accordingly, the potential metabolic pathways and related processes involved in pericarp browning were described. The results not only provided insights on the genetic mechanism of pericarp browning in pomegranate but also guidance on controlling postharvest fruit browning in general.
