Transcriptome and metabolome profiling unveil the mechanisms of Ziziphus jujuba Mill. peel coloration.

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ID: 80083
2019
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Abstract
Coloring is an important external quality of jujube fruit (Ziziphus jujuba Mill.), however during long-term storage, its commercial value degrades as the peel color and lustre significantly fade. Here, the gene expression and metabolite concentration were profiled in the fruit peel of jujube harvested at three ripening periods to elucidate the color formation mechanism. A strong accumulation of malvidin 3-O-glucoside and delphinidin 3-O-glucoside correlated with the reddening of jujube peel. At the onset of the fruit ripening, strong activities of the genes in the early steps of the flavonoid biosynthetic pathway were observed. During the last ripening periods, three UDP-glucose flavonoid 3-O-glucosyltransferase (UFGT) involved in the accumulation of anthocyanins were significantly increased and their proper manipulation could delay the peel reddening. This study sheds light on the metabolic pathways and candidate genes underlying the peel coloration in jujube and lays a foundation for the improvement of jujube fruit appeal during long-term storage.
Reference Key
zhang2019transcriptomefood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Zhang, Qiong;Wang, Lili;Liu, Zhiguo;Zhao, Zhihui;Zhao, Jin;Wang, Zhongtang;Zhou, Guangfang;Liu, Ping;Liu, Mengjun;
Journal Food chemistry
Year 2019
DOI
S0308-8146(19)32041-2
URL
Keywords
metabolites differentially expressed genes chinese jujube peel coloration postharvest storage

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