Integrative analysis of transcriptome reveals the possible mechanism of delayed leaf senescence in pak choi(Brassica rapa subsp.chinensis)following melatonin treatment
作者机构：Institute of Agricultural Facilities and EquipmentJiangsu Academy of Agricultural SciencesNanjingChina Key Laboratory of Cold Chain Logistics Technology for Agro-ProductsMinistry of Agriculture and Rural AffairsChina Department of Food ScienceShenyang Agricultural UniversityShenyangChina School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina Jiangsu Key Laboratory for Horticultural Crop Genetic ImprovementNanjingChina
出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)
年 卷 期：2023年第7卷第1期
页 面：87-99页
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学]
基 金：the National Natural Science Foundation of China(No.32001451) the Key and General Programs of Modern Agriculture in Jiangsu Province(No.BE2022368),China.
主 题：Pak choi melatonin transcriptome postharvest senescence
摘 要：Melatonin(MT)is a low molecular weight compound with a wide variety of biological functions in plants.It is known to delay senescence in various fruits and vegetables.This study demonstrates that MT(100μmol/L)delayed the senescence of pak choi stored at 20°C.A total of 1121 differentially expressed genes(DEGs)were identified in an MT-treated group in comparison to untreated pak choi.Analysis of DEGs revealed that MT-induced delay in senescence involved reduction in the expression of chlorophyll metabolism genes and regulation of the expression of hormone-related genes and leaf senescence-related transcription factors.MT decreased the activity of chlorophyll metabolism-related enzymes Mg-dechelatase,pheophytinase,and pheide a oxygenase,decreased the concentrations of abscisic acid and jasmonic acid,and increased auxin concentration.MT delayed the impact of senescence-related transcription factors BcNAC41 and BcNAC87 on tobacco leaf senescence.This study provides an insight into the molecular mechanisms of MT-induced delay of postharvest senescence in pak choi and confirms its potential as a preservation technique.
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