Recently, the genetic and breeding innovation team of southern characteristic fruits and vegetables of the Institute of Hemp Sciences of the Chinese Academy of Agricultural Sciences studied the characteristics of pulp maturation and softening of trilobite at different stages through tandem mass spectrometry, excavated the potential genes of the pulp softening traits of trifolium mutong, and provided new ideas for regulating its maturation and softening pathways. The results were published in Frontiers in Nutrition.
According to researcher Luan Mingbao, the softening of the pulp of the trifoliary wood is a key factor affecting the quality of the fruit after harvest. Excessive softening is very easy to cause fruit rot, reduce its marketability and disease resistance, shorten the storage period and shelf life of the fruit, and cause major economic losses.
In this study, tandem mass spectrometry was used to compare and analyze the pulp proteomes of three different developmental stages of Trifolium. A total of 2839 proteins were identified, of which 302 were differential abundance proteins. Most of the differential proteins obtained were found to be associated with pathways such as oxidoractase activity and specific binding of protein domains. The researchers further verified 23 proteins related to cell wall metabolism, plant hormones, and stress and defense response pathways using the fluorescence quantitative PCR method, and found that compared with non-softened fruits, pectinase, pectinase and β-galactosidase and other proteins involved in cell wall degradation, gibberellin regulatory proteins, cysteine proteases, sweetener proteins and heat kinins and other related proteins involved in plant hormones, stress and defense reactions showed a significant upward trend in the expression of genes and proteins in softened fruits. It is speculated that they may play a key role in the softening of the fruit of the trefolia. This study provides a theoretical basis for regulating pulp softening, and also provides a reference for the study of the molecular mechanism of other fruit pulp softening.
The research was funded by projects such as the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences. (Correspondent Liao Yongfeng )
![Every bite is chewed to the real flesh! Rivals Haagen-Dazs's homemade cherry black and semi-frozen ice cream[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)