数字农科院2.0

Metabolomic and transcriptomic analyses of VOCs functions in different ripening periods tomato resistance responses to Botrytis cinerea infection

文献类型： 外文期刊

作者： Hongdou Gao;Chengxin Wu;Zhen Jia;Jinnian Li;Qi Jia;Yang Xu;Youliang Jin;Haoping Lin;Shuang Liu;Miaohong Ruan;Ying Lin;Jie Pang;Yansu Li;Fenglin Zhong

作者机构：

关键词： Botrytis cinerea;Ripening periods;Tomato;Volatile organic compounds

期刊名称： Scientia Horticulturae

ISSN： 0304-4238

年卷期： 2025 年 350 卷

页码：

收录情况： SCIE（2025版）

摘要： The species and quantity of volatile organic compounds (VOCs) and the disease resistance are different in red and green ripening periods of tomato. In this study, treatments against Botrytis cinerea infections occurred during the red (RB.) and green (GB.) ripening periods were investigated. GB. decreased disease incidence rate and enhanced the defense capacity by altering the key defense-related enzymes [NADPH-cytochrome c reductase (NCR), aminopyrine-n-demethylase (AND), aniline-4-hydroxylase (AH) and erythromycin N-demethylase (ERND)] activities. Gray mold development in tomatoes is associated with defense mechanisms and cell degradation. PUFAs are involved in maintaining cell integrity. PUFA-related enzymes, such as lipoxygenase (LOX) and alcohol dehydrogenase (ADH), showed lower activity levels during GB. Additionally, GB. enhanced the energy level by increasing NAD+, NADH, and ATP amounts. At the metabolic level, the VOCs composition was altered by the GB., leading to a reduction in key precursors of PUFA synthesis, including aldehydes/alcohols (VAAs). Among them, the concentrations of key disease resistance-associated substances - hexanal, 2-hexanal, and citral - significantly declined during the GB. Transcriptomic analysis revealed that GB. modulated gene expression changes corresponded to metabolomic changes, with 37 PUFAs-related genes down-regulated and 79 up-regulated compared to RB. These findings indicate that GB. enhances disease-resistance capability and maintains cellular integrity. Thereby, fewer genes and VOCs need to be mobilized to increase resistance in postharvest tomatoes.

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