Gas Chromatography-Mass Spectrometry Metabolite Analysis Combined with Transcriptomic and Proteomic Provide New Insights into Revealing Cuticle Formation during Pepper Development

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Ge, Shuai;Qin, Keying;Ding, Shenghua;Yang, Jianfeng;Jiang, Liwen;...

通讯作者：

Shenghua Ding<&wdkj&>Rongrong Wang

作者机构：

[Wang, Rongrong; Ge, Shuai; Jiang, Liwen; Qin, Keying] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.

[Ding, Shenghua; Ge, Shuai] Hunan Univ, Coll Biol, Longping Branch, Changsha 410125, Peoples R China.

[Yang, Jianfeng] Liuyang Hongxiu Agr Technol Co Ltd, Liuyang 410300, Peoples R China.

[Qin, Yeyou] Hunan Tantanxiang Food Biotechnol Co Ltd, Changsha 410128, Peoples R China.

[Ding, Shenghua] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China.

通讯机构：

[Shenghua Ding] L

[Rongrong Wang] C

Longping Branch, College of Biology, Hunan University, Changsha 410125, China<&wdkj&>Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China

语种：

英文

关键词：

pepper;development;cuticle;transcriptomic;proteomic

期刊：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ISSN：

0021-8561

年：

2022

卷：

期：

页码：

12383-12397

DOI：

10.1021/acs.jafc.2c04522

基金类别：

National Natural Science Foundation of China [31601525, 32272257]; Key Research Project of Hunan Province, China [2020NK2027]; Agricultural Science and Technology Innovation Project of Hunan Province [2021CX05, 2022CX44]; Funds for Distinguished Young Scientists of Changsha [KQ1905025]

机构署名：

本校为第一机构

院系归属：

食品科学技术学院

摘要：

The cuticle plays an important role for the quality of pepper fruit. However, the molecular mechanism of cuticle formation in pepper fruit remains unclear. Our results showed that the wax was continuously accumulated during pepper development, while the cutin monomer first increased and then decreased. Hexadecanoic acid and 10,16-hydroxyhexadecanoic acid were the main components of wax and cutin, respectively. Combined with transcriptome and proteome, the formation patterns of wax and cutin polyester network for pepper cuticle was proposed. The 18 pairs of consistent expression genes and prote...

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Gas Chromatography-Mass Spectrometry Metabolite Analysis Combined with Transcriptomic and Proteomic Provide New Insights into Revealing Cuticle Formation during Pepper Development

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