A Genome-Wide View of the Transcriptome Dynamics of Fresh-Cut Potato Tubers

Li Wang; Wanxing Wang; Jianwei Shan; Chengchen Li; Haicui Suo; Jitao Liu; Kang An; Xiaobo Li; Xingyao Xiong

doi:10.3390/genes14010181

A Genome-Wide View of the Transcriptome Dynamics of Fresh-Cut Potato Tubers

Genes (Basel). 2023 Jan 10;14(1):181. doi: 10.3390/genes14010181.

Authors

Li Wang¹, Wanxing Wang², Jianwei Shan¹, Chengchen Li¹, Haicui Suo¹, Jitao Liu¹, Kang An¹, Xiaobo Li¹, Xingyao Xiong³

Affiliations

¹ Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
² Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
³ Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.

Abstract

Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food. To reveal the physiological changes in fresh-cut potato tubers at the molecular level, a transcriptome analysis of potato tubers after cutting was carried out. A total of 10,872, 10,449, and 11,880 differentially expressed genes (DEGs) were identified at 4 h, 12 h and 24 h after cutting, respectively. More than 87.5% of these DEGs were classified into the categories of biological process (BP) and molecular function (MF) based on Gene Ontology (GO) analysis. There was a difference in the response to cutting at different stages after the cutting of potato tubers. The genes related to the phenol and fatty biosynthesis pathways, which are responsible for enzymatic browning and wound healing in potato tubers, were significantly enriched at 0-24 h after cutting. Most genes related to the enzymatic browning of potato tubers were up-regulated in response to cut-wounding. Plant hormone biosynthesis, signal molecular biosynthesis and transduction-related genes, such as gibberelin (GA), cytokinin (CK), ethylene (ET), auxin (IAA), jasmonic acid (JA), salicylic (SA), and Respiratory burst oxidase (Rboh) significantly changed at the early stage after cutting. In addition, the transcription factors involved in the wound response were the most abundant at the early stage after cutting. The transcription factor with the greatest response to injury was MYB, followed by AP2-EREBP, C3H and WRKY. This study revealed the physiological changes at the molecular level of fresh-cut potato tubers after cutting. This information is needed for developing a better approach to enhancing the postharvest shelf life of fresh processed potato and the breeding of potato plants that are resistant to enzymatic browning.

Keywords: enzymatic browning; fresh-cut; potato tubers; transcriptome.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Gene Expression Profiling
Plant Breeding
Plant Growth Regulators / metabolism
Solanum tuberosum* / genetics
Solanum tuberosum* / metabolism
Transcriptome*

Substances

Plant Growth Regulators

Grants and funding

This work was financially supported by Special Fund Project of Introducing scientific and technological Talents of the Guangdong Academy of Agricultural Sciences (grant number: R2020YJ-YB3004), the Foundation for Basic and Applied Basic Research of Guangdong Province (grant number: 2022A1515012287), and the Guangdong Province sweet potato and potato industry technology system innovation team project (grant number: 2021KJ111).