宽皮柑橘浮皮时脱落酸积累变化及其代谢基因表达特征

doi:10.7506/spkx1002-6630-20210324-301

食品科学 ›› 2021, Vol. 42 ›› Issue (17): 54-62.doi: 10.7506/spkx1002-6630-20210324-301

宽皮柑橘浮皮时脱落酸积累变化及其代谢基因表达特征

贺明阳，洪敏，王日葵，喻最新，朱莉，周炼，邓涂静

（1.西南大学/中国农业科学院柑桔研究所，重庆 400712；2.中国科学院华南植物园植物资源保护与可持续利用重点实验室，广东广州 510650；3.全国农业技术推广服务中心，北京 100125）

发布日期:2021-09-29
基金资助:
重庆市自然科学基金项目（cstc2018jcyjAX0256；cstc2019jcyj-msxmX0690）；中国博士后科学基金项目（2018M633178）；中央高校基本科研业务费专项资金项目（XDJK2020C027）

Changes in Abscisic Acid Accumulation and Gene Expression Involved in Abscisic Acid Metabolism in Mandarins (Citrus reticulata Blanco) after Peel Puffing

HE Mingyang, HONG Min, WANG Rikui, YU Zuixin, ZHU Li, ZHOU Lian, DENG Tujing

(1. Citrus Research Institute, Southwest University/Chinese Academy of Agricultural Sciences, Chongqing 400712, China; 2. Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; 3. National Agro-Tech Extension Service Center, Beijing 100125, China)

Published:2021-09-29

摘要/Abstract

摘要： 采后柑橘果皮大量积累脱落酸（abscisic acid，ABA），且ABA生物合成主要通过类胡萝卜素合成途径。为探究宽皮柑橘浮皮发生过程中ABA含量变化及其代谢基因表达特征，本研究以‘克里曼丁’和‘椪柑’为试材，利用高效液相色谱-串联质谱和实时荧光定量聚合酶链式反应技术分析18～20 ℃贮藏30 d后浮皮果实果皮和正常果皮中ABA含量、类胡萝卜素组分及ABA代谢基因表达水平。结果表明，‘克里曼丁’和‘椪柑’贮藏期间果实浮皮指数分别增加了177%和186%，果皮水分质量分数分别提高了5.9%和14.4%。与正常果皮相比，‘克里曼丁’和‘椪柑’浮皮果实果皮ABA含量显著降低（P＜0.05），分别从1 659.2、464.6 ng/g降低至795.1、230.5 ng/g。经Pearson相关性分析发现，‘克里曼丁’和‘椪柑’浮皮时果皮ABA含量与β-胡萝卜素含量及LCYB1、LCYE、AB1相对表达量呈显著相关（P＜0.05）。浮皮时，ABA合成基因LCYB1相对表达量显著降低、LCYE相对表达量显著增加（P＜0.05），致使β-胡萝卜素含量显著降低（P＜0.05），而β-胡萝卜素合成量的减少抑制了ABA合成。浮皮时，ABA分解基因AB1相对表达量显著增加（P＜0.05），从而抑制了ABA积累。综合分析认为，浮皮时ABA含量降低与β-胡萝卜素合成量下调及ABA分解加快有关，主要由LCYB1、LCYE、AB1共同调节。此外，本研究认为柑橘果实浮皮的发生可能是由果皮衰老相对延迟所致。

关键词: 宽皮柑橘；浮皮；脱落酸；类胡萝卜素；基因表达分析

Abstract: Abscisic acid (ABA) accumulates in citrus peel in quite high amounts after harvest. ABA biosynthesis is through the carotenoid metabolic pathway. In order to study the changes in ABA content and the expression levels of the genes involved in ABA metabolism in mandarins after peel puffing, puffed ‘Clementine’ and ‘ponkan’ fruits stored at 18–20 ℃ for 30 days and normal ones as a control group were used as research subjects in this study. High performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) and quantitative real-time polymerase chain reaction (qPCR) were used to analyze ABA contents, carotenoid composition and gene expression levels involved in ABA metabolism in the peel. The results showed that after storage, peel puffing indexes in ‘Clementine’ and ‘Ponkan’ were increased by 177% and 186% respectively, and peel water contents were increased by 5.9% and 14.4%, respectively. ABA contents in the puffed peel of ‘Clementine’ and ‘Ponkan’ were 795.1 and 230.5 ng/g, respectively, significantly lower than those (1 659.2 and 464.6 ng/g) in the normal peel (P < 0.05). Pearson’s correlation analysis showed that ABA contents in the peel of puffed ‘Clementine’ and ‘Ponkan’ were significantly correlated with the content of β-carotene and the expression levels of LCYB1, LCYE and AB1 (P < 0.05). After peel puffing, the expression levels of LCYB1 and LCYE, both involved in ABA synthesis, were decreased and increased, respectively, inhibiting the synthesis of β-carotene and consequently ABA; AB1 expression level, involved in ABA decomposition, was significantly increased (P < 0.05), inhibiting ABA accumulation. Taken together, the decrease in ABA content after peel puffing is related to the down-regulation of β-carotene synthesis and the acceleration of ABA decomposition, co-regulated by LCYB1, LCYE and AB1. In addition, the occurrence of peel puffing in mandarins may result from relatively delayed senescence of the peel.

Key words: mandarins; peel puffing; abscisic acid; carotenoid; gene expression analysis

中图分类号:

TS255.1

贺明阳，洪敏，王日葵，喻最新，朱莉，周炼，邓涂静. 宽皮柑橘浮皮时脱落酸积累变化及其代谢基因表达特征[J]. 食品科学, 2021, 42(17): 54-62.

HE Mingyang, HONG Min, WANG Rikui, YU Zuixin, ZHU Li, ZHOU Lian, DENG Tujing. Changes in Abscisic Acid Accumulation and Gene Expression Involved in Abscisic Acid Metabolism in Mandarins (Citrus reticulata Blanco) after Peel Puffing[J]. FOOD SCIENCE, 2021, 42(17): 54-62.

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宽皮柑橘浮皮时脱落酸积累变化及其代谢基因表达特征

Changes in Abscisic Acid Accumulation and Gene Expression Involved in Abscisic Acid Metabolism in Mandarins (Citrus reticulata Blanco) after Peel Puffing

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