鲜切西瓜水渍化损伤转录组测序分析

Water Soaking of Fresh-cut Watermelon Based on Transcriptome Sequencing

水渍化损伤使鲜切西瓜果肉颜色加深、硬度降低、呈现水渍状,降低了鲜切西瓜的商品性,阻碍了鲜切西瓜的产业推广。以京欣3号西瓜为材料,利用转录组测序技术对水渍化损伤/未水渍化损伤果肉样品的差异基因进行分析。结果表明,与未水渍化损伤的样品相比,水渍化损伤的样品有491个基因差异表达。差异基因中主要注释在碳水化合物代谢、能量代谢、脂质代谢、信号转导、氨基酸代谢。挖掘到可能与水渍化损伤相关的16个基因。系统分析了京欣3号西瓜水渍化和未水渍化损伤果肉中差异基因,为解析水渍化损伤的分子机制和维持鲜切西瓜品质提供参考依据。

Water-soaking damage induced the dark color of fresh-cut watermelon,and reduces the merchandise and promotion of fresh-cut watermelon.In this study,transcriptome sequencing technique was used to analyze the differentially expressed genes between water-soaking and non water-soaking samples during shelf life with Jingxin No.3 variety watermelon as materi-al.The results showed that a total of 491 genes was differentially expressed in the water-soaking samples compared with the non water-soaking samples.The differentially expressed genes are mainly annotated in carbohydrate metabolism,energy metabolism,lipid metabolism,signal transduction and amino acid metabolism.Sixteen genes that may be related to wa-ter-soaking damage were found.The study systematically analyzed the differentially expressed genes in the pulp of fresh-cut Jingxin 3 watermelon,which provided a reference basis for analyzing the molecular mechanism of water-soaking injury.