Comparative Transcriptome and Metabolome Profiling Revealed Molecular Cascade Events During the Enzymatic Browning of Potato Tubers After Cutting

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成果类型：

期刊论文

作者：

Jitao Liu;Li Wang;Chengchen Li;Jianwei Shan;Kang An;...

通讯作者：

Xiaobo Li<&wdkj&>Xingyao Xiong

作者机构：

[Jitao Liu; Li Wang; Chengchen Li; Jianwei Shan; Kang An; Kun Yang] Research Institute of Crops, Provincial Key Laboratory of Crops Genetic Improvement, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China

Authors to whom correspondence should be addressed.

College of Horticulture, Hunan Agricultural University, Changsha 410128, China

[Xiaobo Li] Authors to whom correspondence should be addressed.<&wdkj&>Research Institute of Crops, Provincial Key Laboratory of Crops Genetic Improvement, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China

[Xingyao Xiong] Authors to whom correspondence should be addressed.<&wdkj&>College of Horticulture, Hunan Agricultural University, Changsha 410128, China

通讯机构：

[Xiaobo Li; Xingyao Xiong] A

Authors to whom correspondence should be addressed.<&wdkj&>Research Institute of Crops, Provincial Key Laboratory of Crops Genetic Improvement, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>College of Horticulture, Hunan Agricultural University, Changsha 410128, China

语种：

英文

关键词：

transcriptome;metabolome;potato tubers;cut-wounding;enzymatic browning

期刊：

Plants-Basel

ISSN：

2223-7747

年：

2025

卷：

期：

页码：

1817-

DOI：

10.3390/plants14121817

基金类别：

This work was supported by National Key Research and Development Program of China (Grant No. 2023YFD1201505); Guangdong Provincial Science and Technology Plan Project (Grant No. 2022B0202160014); Special Fund Project of Guangdong Academy of Agricultural Sciences for Talent Introduction in Science and Technology (Grant No. R2020YJ-YB3004); Guangdong Major Project of Basic and Applied Basic Research (Grant No. 2021B0301030004).

机构署名：

本校为通讯机构

院系归属：

园艺园林学院

摘要：

Enzymatic browning is a major issue in potato processing, causing a decline in both nutritional value and quality. Although there are numerous studies on the mechanism of enzymatic browning of potato tubers, few relevant reports are available on the changes at the transcriptome level during enzymatic browning as well as on the differences in the browning process of potato tubers with differing degrees of enzymatic browning potential. To gain insights into the molecular mechanism of enzymatic browning after cutting, this study presents the transcriptional characterization of temporal molecular ...

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Comparative Transcriptome and Metabolome Profiling Revealed Molecular Cascade Events During the Enzymatic Browning of Potato Tubers After Cutting

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