As a famous fruit worldwide,citrus is susceptible to green mold caused by Penicillium digitatum,which causes large economic losses every year.e-Poly-L-lysine(e-PL)is a novel preservative with strong inhibitory effects...As a famous fruit worldwide,citrus is susceptible to green mold caused by Penicillium digitatum,which causes large economic losses every year.e-Poly-L-lysine(e-PL)is a novel preservative with strong inhibitory effects on fungi,and has the capacity to induce disease resistance in fruit,but the mechanism has been reported rarely,especially in citrus.In the present study,8ooμg/mL e-PL and P digitatum spores were inoculated in two different wounds on the citrus pericarp at an interval of 24 h.The results revealed that e-PL inhibited that the development of green mold without direct contact with P digitatum,indicating that the disease resistance of citrus was activated.Transcriptome analysis revealed that e-PL activated amino acid metabolism and phenylpropanoid biosynthesis.Besides,the accumulation of glutamic acid,proline,arginine,serine,lysine,phenylalanine,and tyrosine were changed during storage.In phenylpropanoid biosynthesis,-PL increased phenylalanine ammonia-lyase(PAL),cinnamate 4-hydroxylase(C4H),and 4-coumarate:coenzyme A ligase(4CL)activities and total phenolic and flavonoid contents.Importantly.among these phenolic compounds,e-PL promoted the accumulation of individual phenolic compounds including ferulic acid,chlorogenic acid,p-coumaric acid,caffeic acid,gallic acid,catechins,epicatechin,and narirutin.In conclusion,e-PL enhanced the resistance of citrus through amino acid metabolism and accumulation of phenolic compounds.These results improved the knowledge of the mechanism of-PL-induced disease resistance and provided a fresh theoretical basis for the use of e-PL in postharvest citrus preservation.展开更多
基金supported by the National Key Research and Development Program of China(No.2021YFD2100505)the Project of Chongqing Science and Technology Bureau,China(cstc2021jscx-cylhX0015)the Project of Sichuan Science and Technology Plan,China(No.2021YFQ0071).
文摘As a famous fruit worldwide,citrus is susceptible to green mold caused by Penicillium digitatum,which causes large economic losses every year.e-Poly-L-lysine(e-PL)is a novel preservative with strong inhibitory effects on fungi,and has the capacity to induce disease resistance in fruit,but the mechanism has been reported rarely,especially in citrus.In the present study,8ooμg/mL e-PL and P digitatum spores were inoculated in two different wounds on the citrus pericarp at an interval of 24 h.The results revealed that e-PL inhibited that the development of green mold without direct contact with P digitatum,indicating that the disease resistance of citrus was activated.Transcriptome analysis revealed that e-PL activated amino acid metabolism and phenylpropanoid biosynthesis.Besides,the accumulation of glutamic acid,proline,arginine,serine,lysine,phenylalanine,and tyrosine were changed during storage.In phenylpropanoid biosynthesis,-PL increased phenylalanine ammonia-lyase(PAL),cinnamate 4-hydroxylase(C4H),and 4-coumarate:coenzyme A ligase(4CL)activities and total phenolic and flavonoid contents.Importantly.among these phenolic compounds,e-PL promoted the accumulation of individual phenolic compounds including ferulic acid,chlorogenic acid,p-coumaric acid,caffeic acid,gallic acid,catechins,epicatechin,and narirutin.In conclusion,e-PL enhanced the resistance of citrus through amino acid metabolism and accumulation of phenolic compounds.These results improved the knowledge of the mechanism of-PL-induced disease resistance and provided a fresh theoretical basis for the use of e-PL in postharvest citrus preservation.
