Transcriptional profiles underlying the effects of salicylic acid on fruit ripening and senescence in pear (Pyrus pyrifolia Nakai)

• 作者: SHI Hai-yan CAO Li-wen XU Yue YANG Xiong LIU Shui-lin LIANG Zhong-shuo LI Guo-ce YANG Yu-peng ZHANG Yu-xing CHEN Liang
• 来源期刊: 农业科学学报（英文版）
• 年，卷（期）: 2021,（9）
• 所属期刊栏目: Horticulture
• 页码范围: 2424-2437
• 页数: 14页
• 语种: 英文
• DOI: 10.1016/S2095-3119(20)63568-7

摘要

Salicylic acid (SA) plays a pivotal role in delaying fruit ripening and senescence. However, little is known about its underlying mechanism of action. In this study, RNA sequencing was conducted to analyze and compare the transcriptome profiles of SA-treated and control pear fruits. We found a total of 159 and 419 genes differentially expressed between the SA-treated and control pear fruits after 12 and 24 h of treatment, respectively. Among these differentially expressed genes (DEGs), 125 genes were continuously differentially expressed at both treatment times, and they were identified as candidate genes that might be associated with SA-regulated fruit ripening and senescence. Bioinformatics analysis results showed that 125 DEGs were mainly associated with plant hormone biosynthesis and metabolism, cell wall metabolism and modification, antioxidant systems, and senescence-associated transcription factors. Additionally, the expression of several candidate DEGs in ripening and senescent pear fruits after SA treatments were further validated by quantitative real-time PCR (qRT-PCR). This study provides valuable information and enhances the understanding of the comprehensive mechanisms of SA-meditated pear fruit ripening and senescence.