数字农科院2.0

Identification of the miRNAs and their target genes involved in fresh-cut potato browning inhibition by nitrogen

文献类型： 外文期刊

作者： Wang, Lihua;Wang, Wenjun;Wang, Qingjun;Tang, Tiantian;Liu, Wenrui;Wang, Zhidong;Zhang, Jie

作者机构：

关键词： Browning;fresh-cut potato;miRNA;nitrogen

期刊名称： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN： 0950-5423

年卷期： 2022 年

页码：

收录情况： SCIE（2022版） ; EI（2022版）

摘要： Browning decreases the quality and shortens the shelf life of fresh-cut potato, causing enormous economic losses. This study indicated that nitrogen treatment could inhibit this browning process. However, whether microRNAs (miRNAs) are involved in inhibiting the fresh-cut potato browning by nitrogen remains unclear. Therefore, nine small RNA libraries were constructed and performed high-throughput sequencing using fresh-cut potatoes from control and nitrogen-treated for 1 h groups at 25 degrees C to identify the miRNAs and their target genes involved in fresh-cut potato browning inhibition by nitrogen. The results revealed that four common differentially expressed miRNAs (DEmiRNAs) were identified as associated with browning. The correlation analysis indicated that fresh-cut potato browning was closely related to the expression of DEmiRNAs and their potential target genes. The miR172d targeting APETALA2/ethylene response factor and phospholipase D, miR482e targeting ATPase GET3-like, and PC-3p-17015_391 targeting stachyose synthase are vital in the nitrogen inhibited fresh-cut potato browning by regulating the ethylene signalling pathway, membrane lipid metabolic process, ATPase activity, and carbohydrate metabolic process. This study provides new insights into fresh-cut potato browning inhibition and helps to improve the quality of fresh-cut potato using nitrogen.

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