Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit

Pear (<i>Pyrus</i> spp.) is one of the most commonly consumed temperate fruits, having considerable economic and health importance. Fresh-cut or processed pear fruits are prone to browning because of the abundant phenolic compounds; however, little is known about the molecular mechanisms...

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Autores principales:	Jing Fan, Wei Du, Qi-Liang Chen, Jing-Guo Zhang, Xiao-Ping Yang, Syed Bilal Hussain, Hong-Ju Hu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fresh-cut sand pear enzymatic browning molecular breeding lncRNA PPO activity Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/6db131d51ed94a27812fb8d57f033494
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spelling	oai:doaj.org-article:6db131d51ed94a27812fb8d57f0334942021-11-25T17:47:41ZComparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit10.3390/horticulturae71105022311-7524https://doaj.org/article/6db131d51ed94a27812fb8d57f0334942021-11-01T00:00:00Zhttps://www.mdpi.com/2311-7524/7/11/502https://doaj.org/toc/2311-7524Pear (<i>Pyrus</i> spp.) is one of the most commonly consumed temperate fruits, having considerable economic and health importance. Fresh-cut or processed pear fruits are prone to browning because of the abundant phenolic compounds; however, little is known about the molecular mechanisms underlying enzymatic browning of fresh-cut sand pear fruit. In this study, fruits of two sand pear genotypes (low browning cultivar ‘Eli No.2′ and high browning cultivar ‘Weiningdahuangli’) were used to analyze the molecular mechanism of enzymatic browning by SMRT-seq and RNA-seq. The results generated 69,122 consensus isoforms, 21,336 new transcripts, 7105 alternative splicing events, and 254 long non-coding RNAs (lncRNAs). Furthermore, five genes related to enzymatic browning were predicted to be targets of six lncRNAs, and 9930 differentially expressed genes (DEGs) were identified between two different flesh browning cultivars. Meanwhile, most DEGs (e.g., <i>PAL</i>, <i>4CL</i>, <i>CAD</i>, <i>CCR</i>, <i>CHS</i>, and <i>LAR</i>) involved in the phenylpropanoid biosynthesis pathway were up-regulated, and the expression of <i>PPO</i> and <i>POD</i> were highly expressed in the high-browning cultivar. Interestingly, the transcript level of <i>PbrPPO4</i> (Pbr000321.4) was significantly higher than other PPO and POD genes, and a high level of total polyphenol and PPO activity were observed in the high browning cultivar. We found that the expression of lncRNA PB.156.1 was significantly positively correlated with the target gene <i>PbrPPO4</i> (Pbr000321.4). The results suggest that <i>PbrPPO4</i> might act as a major contributor and a key enzyme encoding gene in regulating fresh-cut sand pear fruit enzymatic browning; the expression of <i>PbrPPO4</i> was probably regulated by lncRNA PB.156.1. Altogether, the transcriptomic and physiological analyses expand the knowledge of sand pear flesh enzymatic browning at the molecular level and provide a foundation for germplasm resources for molecular breeding of high polyphenol and low browning cultivars in sand pears.Jing FanWei DuQi-Liang ChenJing-Guo ZhangXiao-Ping YangSyed Bilal HussainHong-Ju HuMDPI AGarticlefresh-cut sand pearenzymatic browningmolecular breedinglncRNAPPO activityPlant cultureSB1-1110ENHorticulturae, Vol 7, Iss 502, p 502 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fresh-cut sand pear enzymatic browning molecular breeding lncRNA PPO activity Plant culture SB1-1110
spellingShingle	fresh-cut sand pear enzymatic browning molecular breeding lncRNA PPO activity Plant culture SB1-1110 Jing Fan Wei Du Qi-Liang Chen Jing-Guo Zhang Xiao-Ping Yang Syed Bilal Hussain Hong-Ju Hu Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit
description	Pear (<i>Pyrus</i> spp.) is one of the most commonly consumed temperate fruits, having considerable economic and health importance. Fresh-cut or processed pear fruits are prone to browning because of the abundant phenolic compounds; however, little is known about the molecular mechanisms underlying enzymatic browning of fresh-cut sand pear fruit. In this study, fruits of two sand pear genotypes (low browning cultivar ‘Eli No.2′ and high browning cultivar ‘Weiningdahuangli’) were used to analyze the molecular mechanism of enzymatic browning by SMRT-seq and RNA-seq. The results generated 69,122 consensus isoforms, 21,336 new transcripts, 7105 alternative splicing events, and 254 long non-coding RNAs (lncRNAs). Furthermore, five genes related to enzymatic browning were predicted to be targets of six lncRNAs, and 9930 differentially expressed genes (DEGs) were identified between two different flesh browning cultivars. Meanwhile, most DEGs (e.g., <i>PAL</i>, <i>4CL</i>, <i>CAD</i>, <i>CCR</i>, <i>CHS</i>, and <i>LAR</i>) involved in the phenylpropanoid biosynthesis pathway were up-regulated, and the expression of <i>PPO</i> and <i>POD</i> were highly expressed in the high-browning cultivar. Interestingly, the transcript level of <i>PbrPPO4</i> (Pbr000321.4) was significantly higher than other PPO and POD genes, and a high level of total polyphenol and PPO activity were observed in the high browning cultivar. We found that the expression of lncRNA PB.156.1 was significantly positively correlated with the target gene <i>PbrPPO4</i> (Pbr000321.4). The results suggest that <i>PbrPPO4</i> might act as a major contributor and a key enzyme encoding gene in regulating fresh-cut sand pear fruit enzymatic browning; the expression of <i>PbrPPO4</i> was probably regulated by lncRNA PB.156.1. Altogether, the transcriptomic and physiological analyses expand the knowledge of sand pear flesh enzymatic browning at the molecular level and provide a foundation for germplasm resources for molecular breeding of high polyphenol and low browning cultivars in sand pears.
format	article
author	Jing Fan Wei Du Qi-Liang Chen Jing-Guo Zhang Xiao-Ping Yang Syed Bilal Hussain Hong-Ju Hu
author_facet	Jing Fan Wei Du Qi-Liang Chen Jing-Guo Zhang Xiao-Ping Yang Syed Bilal Hussain Hong-Ju Hu
author_sort	Jing Fan
title	Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit
title_short	Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit
title_full	Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit
title_fullStr	Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit
title_full_unstemmed	Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit
title_sort	comparative transcriptomic analyses provide insights into the enzymatic browning mechanism of fresh-cut sand pear fruit
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6db131d51ed94a27812fb8d57f033494
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Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit

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