Transcriptome analysis reveals ozone treatment maintains ascorbic acid content in fresh-cut kiwifruit by regulating phytohormone signalling pathways.
Food Res Int
; 191: 114699, 2024 Sep.
Article
in En
| MEDLINE
| ID: mdl-39059955
ABSTRACT
Ascorbic acid (AsA) is an indicator of the nutritional value of freshly cut kiwifruit during storage at 4â, and its degradation can be inhibited after ozone treatment (1 mg/L, 10 min). The aim of this study was to elucidate the regulatory mechanism affecting AsA metabolism in fresh-cut kiwifruit after ozone treatment. In this study, ozone treatment not only prevented the decrease in AsA/dehydroascorbic acid and delayed the accumulation of total soluble solids/titratable acidity, but also altered phytohormone levels differently. Transcriptomic profiling combined with cis-acting element and correlation analysis were performed to reveal that abscisic acid and salicylic acid synergistically delay AsA degradation under ozone-treatment conditions. Actinidia03760, encoding ascorbate peroxidase, could be specifically recognized by the bZIP transcription factor and is considered a key candidate gene for further research. Collectively, ozone treatment is a promising method for preserving AsA content and improving the nutrition of fresh-cut kiwifruit.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Ozone
/
Plant Growth Regulators
/
Ascorbic Acid
/
Signal Transduction
/
Gene Expression Profiling
/
Actinidia
/
Fruit
Language:
En
Journal:
Food Res Int
Year:
2024
Document type:
Article
Country of publication:
Canada