基于转录组学分析香茅精油及其复配精油微胶囊提高红香酥梨保鲜效果的机理

The Mechanism in Improving the Preservation Effect of Red Fragrant Crisp Pear by Citronella Essential Oil and Its Compound Essential Oil Microcapsules Based on Transcriptomics Analysis

红香酥梨采后贮藏期或货架期易出现果皮黑斑病、果心褐变,甚至果肉腐烂现象。前期试验证明使用香茅、香茅-月桂精油微胶囊可以延长红香酥梨的贮藏期和货架期,为深入揭示香茅精油及其复配精油微胶囊在提升红香酥梨保鲜效果中的分子机制,采用转录组测序技术,系统分析了中草药精油微胶囊影响红香酥梨保鲜效果的分子基础。通过RNA-seq分析发现香茅、香茅-月桂精油微胶囊处理后红香酥梨中差异表达基因GO功能富集不同亚类;KEGG富集分析结果显示,香茅、香茅-月桂精油微胶囊处理后红香酥梨中差异表达基因富集到红香酥梨抗氧化和抗病相关通路。综上所述,中草药精油微胶囊可有效调节红香酥梨的代谢通路,提高果实抗病能力,延缓果实的成熟衰老进程,进而延长红香酥梨果实的贮藏期及货架期。

Red fragrant crisp pear is easy to appear black spot,browning of fruit corn,and even fruit flesh rot phenomenon during the storage period or shelf life after postharvest.The previous experiments proved that the use of citronella,and citronella-laurel essential oil microcapsules can extend the storage period and shelf-life of red fragrant crisp pears.To further explore the molecular mechanism of citronella essential oil and its compound essential oil microcapsules in enhancing the preservation efficiency of red fragrant crisp pears,this study used transcriptome sequencing technology to systematically analyze the molecular basis of the effect of Chinese herbal essential oil microcapsules on the preservation of red fragrant crisp pears.According to RNA-seq analysis,which showed the GO function of differentially expressed genes in citronella,citronella-laurel microcapsules treated red crispy pear were enriched in different subclasses.KEGG enrichment analysis showed that the differentially epressed genes in citronella,citronella-laurel microcapsules treated red crispy pear were enriched in the pathways related to antioxidant and anti-disease of red crispy pear.In summary,Chinese herbal essential oil microcapsules can effectively regulate the metabolic pathway of red fragrant crispy pear,improve the disease resistance of the fruit,delay the maturation of the fruit aging process,and then extend the storage period and shelf life of red fragrant crispy pear fruit.