Transcriptome and metabolome analysis of preharvest internal browning in Nane plum fruit caused by high temperature

The preharvest internal browning of Nane plum fruit,with no visible effects on the appearance of the fruit,has become a serious problem in recent years in its production area in Guangdong Province,China.This study investigated the effects of environmental factors,including temperature,on Nane plum internal browning.Plum orchards at different elevations with different incidences of internal browning were selected.Using fruits with different internal browning incidence levels,the internal browning mechanism was analyzed with transcriptome and metabolome analyses.The results revealed decreased internal browning at high altitudes.Shading treatment significantly reduced internal browning,whereas bagging and insect-proof net-covering treatments significantly increased internal browning.Because bagging and net coverings increase the local ambient temperature,the findings suggest that high temperature is an important factor influencing the internal browning of Nane plum.The metabolome experiments showed that with increased internal browning,the levels of phenolic hydroxyls such as catechol increased,with simultaneous increases in hydrogen peroxide content and oxidase activity.It can be speculated that the oxidation of phenolic hydroxyl substances is the main cause of the preharvest browning of Nane plum.Transcriptome analysis revealed the increased expression of calcium signaling-related and downstream effector genes and indicated an important role of calcium in internal browning,possibly due to its increased content in the fruit.Further,with increasingly serious internal browning,genes related to photosynthesis were down-regulated,while genes related to senescence were up-regulated,thus suggesting the up-regulation of the process of cell senescence during internal browning.In conclusion,heat stress should be eliminated to reduce preharvest internal browning in Nane plum.

Effect of Postharvest Heat Treatment on Pear Browning during Storage

The effect of postharvest heat treatment on browning of Huangguan pear was investigated. The results showed that heat treatment improved hardness and soluble solid content of stored pear fruit, postponed the improvement of MDA content and PPO activity in stored pear fruit and alleviated the reduction of SOD activity and the lowering of PG activity. To sum up, heat treatment reduces the occurrence of browning of stored pear fruit through the regulation of the changes in a series of physiological and biochemical indexes of fruit.

Biological and molecular characterization of tomato brown rugose fruit virus and development of quadruplex RT-PCR detection

Tomato brown rugose fruit virus(ToBRFV) is a novel tobamovirus firstly reported in 2015 and poses a severe threat to the tomato industry. So far, it has spread to 10 countries in America, Asia, and Europe. In 2019, ToBRFV was identified in Shandong Province(ToBRFV-SD), China. In this study, it was shown that ToBRFV-SD induced mild to severe mosaic and blistering on leaves, necrosis on sepals and pedicles, and deformation, yellow spots, and brown rugose necrotic lesions on fruits. ToBRFV-SD induced distinct symptoms on plants of tomato, Capsicum annumm, and Nicotiana benthamiana, and caused latent infection on plants of Solanum tuberosum, Solanum melongena, and N. tabacum cv. Zhongyan 102. All the 50 tomato cultivars tested were highly sensitive to ToBRFV-SD. The complete genomic sequence of ToBRFV-SD shared the highest nucleotide and amino acid identities with isolate IL from Israel. In the phylogenetic tree constructed with the complete genomic sequence, all the ToBRFV isolates were clustered together and formed a sister branch with tobacco mosaic virus(TMV). Furthermore, a quadruplex RT-PCR system was developed that could differentiate ToBRFV from other economically important viruses affecting tomatoes, such as TMV, tomato mosaic virus, and tomato spotted wilt virus. The findings of this study enhance our understanding of the biological and molecular characteristics of ToBRFV and provide an efficient and effective detection method for multiple infections, which is helpful in the management of ToBRFV.