Transcriptomic and metabolomic profiling reveal the mechanism underlying the inhibition of wound healing by ascorbic acid in fresh-cut potato.

Ascorbic acid (AsA) inhibits wound healing in fresh-cut potatoes (FCP); however, the comprehensive regulatory mechanisms of the chemical during wound healing remain unclear. Here, physiobiochemical, transcriptomic, and metabolomic analyses were performed. In total, 685 differentially expressed genes (DEGs) and 1921 differentially accumulated metabolites (DAMs) were identified between control and AsA-treated samples. The level of the majority of DEGs expression and DAMs abundance in AsA-treated samples were similar to data of newly cut samples. The collective data indicated that the AsA treatment inhibited wound healing in FCPs by regulating glutathione metabolism, enhancing starch metabolism, and inhibiting phenylalanine metabolism, sucrose degradation, and fatty acid synthesis. Major genes and metabolites affected by AsA treatment included StGST, StPAL, StPHO1 and StLOX5, and starch, sucrose, and linoleic acid. AsA treatment increased starch content and amylase and lipoxygenase activity and decreased free fatty acid level. Our research provides fundamental insights into wound healing mechanisms in FCP.

1-Methylcyclopropene treatment delays the softening of Actinidia arguta fruit by reducing cell wall degradation and modulating carbohydrate metabolism.

The rapid softening of hardy kiwifruit (Actinidia arguta) fruit significantly reduces its marketing potential. Therefore, the effect of 1-methylcyclopropene (1-MCP) on the softening of A. arguta fruit was investigated. Results indicated that A. arguta fruit treated with 1-MCP maintained a higher level of firmness, titratable acidity, ascorbic acid, total phenolics, and flavonoids content, relative to non-treated fruit. Fruit treated with 1-MCP and placed in long-term cold storage had higher sensory scores, as determined by a taste panel and supported by electronic nose and tongue data. Notably, 1-MCP delayed the degradation of cell wall components, including pectin, cellulose, and hemicellulose, by reducing the activity of cell-wall-modifying enzymes. In addition, 1-MCP reduced the activity of carbohydrate metabolism-related enzymes, resulting in fruit with higher levels of starch and sucrose and lower levels of glucose, fructose and sorbitol. Collectively, these results indicate that 1-MCP can be used to delay the softening of A. arguta fruit and extend its storage and shelf life.