Fruit Quality in Storage, Storability and Peel Transcriptome Analysis of Rong’an Kumquat, Huapi Kumquat and Cuimi Kumquat
LIU Lian,1,2, TANG ZhiPeng3, LI FeiFei4, XIONG Jiang1,2, LÜ BiWen1,2, MA XiaoChuan1,2, TANG ChaoLan1,2, LI ZeHang1,2, ZHOU Tie1,2, SHENG Ling1,2, LU XiaoPeng,1,21College of Horticulture, Hunan Agricultural University, Changsha 430128 2National Center for Citrus Improvement (Changsha), Changsha 410128 3College of Agricultural, Guangxi University, Nanning 530005 4Institute of Horticulture, Hunan Academy of Agricultural Science, Changsha 410125
Abstract 【Objective】As a citrus fruit with edible peel, the fruit peel of kumquat affects not only the chewing texture but also fruit storage performance. With identical genetic background, Rong’an kumquat, Huapi kumquat and Cuimi kumquat exhibit significant differences in fruit peel. This study aimed to provide new insights and methods for kumquat fruit quality regulation and postharvest storage, through comparisons of three kumquats in fruit quality, storability, peel transcriptome analysis and effects of peel on postharvest characteristics. 【Method】Fruits of Rong’an, Huapi and Cuimi were harvested at commercial maturity stage and stored for 99 days at room temperature. During storage, fruit changes of water loss rate, soluble solid, acid, hardness and shear force were determined. Further, peel transcriptome analysis was performed for three kumquats. 【Result】The results showed that Huapi had the highest water loss rate and happened peel shrinking earliest among three cultivars. Water loss rate of Huapi was up to 38.6 % at 99 days after storage, significantly higher than 5.8% of Rong’an and 14.3% of Cuimi. Fruit soluble solid and acid in all three kumquats increased overall during storage. During storage, Cuimi exposed the highest soluble solid content always, while Huapi showed the lowest acid content since 22 days after storage. Cuimi and Huapi were with better inner quality during storage than Rong’an. Fruit structure of Rong’an changed tremendously during storage, and the fruit cells were damaged obviously at 44 days of storage. Fruit hardness and shear force of Huapi and Cuimi were significantly higher than those of Rong’an. Lignins (A280·g-1) in peels of Huapi and Cuimi were 1.41 and 1.31, respectively, which were all higher than 1.12 of Rong’an. Both Huapi and Cuimi showed more peel cellulose as well than Rong'an. Peel transcriptome analysis suggested that phenylpropaneiod biosynthesis pathway was up-regulated significantly in Huapi and Cuimi relative to Rong’an, while it changed scarcely between Huapi and Cuimi. Gene expression analysis showed that nine genes in lignin biosynthesis pathway expressed higher in Huapi and Cuimi. 【Conclusion】Three kumquats could be stored in a short time at room temperature, and being sold out in one month after harvest could be a good option for planter. In storage, Huapi kumquat lost commodity value quickly because of its fast water loss, while Cuimi kumquat performed well in both external and internal quality. Stronger fruit firmness and shear force as well as better storage performance of Cuimi were associated with the higher lignin and cellulose contents in fruit peel and closer cell arrangement in fruit. Lower peel lignin content in Rong'an kumquat caused by a weak phenylpropane biosynthesis was related closely to its poor peel toughness. Keywords:kumquat;storage;transcriptome;lignin
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