Comparative Cell Wall Polysaccharide Analyses and Transcriptome Profiling during Fruit Ripening Reveal the Molecular Basis of Mealiness in Peach

Author:

Wang Hongmei123ORCID,Li Ang13,Zeng Wenfang13ORCID,Yao Zhenyu13,Badrunnesa Akhi13,Meng Junren123,Miao Yule13,Niu Liang1,Pan Lei1,Cui Guochao1,Duan Wenyi13,Sun Shihang13,Li Guohuai2,Wang Zhiqiang13

Affiliation:

1. Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China

2. College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China

3. Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China

Abstract

Mealy peaches are dry and flavorless, which reduces their consumer acceptance. A deeper understanding of the mechanism underlying mealiness is crucial to enhancing peach fruit quality. In this study, comparative profiling was conducted on CP13, CP14, CM, and RM peaches. Sensory evaluation indicated that CP13 and CM are non-mealy clingstone and freestone peaches, respectively, and CP14 and RM are mealy freestone peaches. Both CP13 and CP14, identified as stony hard (SH) peaches, exhibited minimal ethylene release, whereas CM and RM, identified as melting flesh (MF) peaches, released high amounts of ethylene during the ripening process. Scanning electron microscopy (SEM) microstructure observation indicated that cells in the flesh tissue of mealy peaches, CP14 (SH) and RM (MF), were intact and separated, with large intercellular spaces and irregular arrangements. The main factor that promotes mealiness is differences in pectin metabolism, which impact cell wall composition. The fluctuations in polygalacturonase (PG) and pectin methylesterase (PME) activity between mealy and non-mealy peaches were the main factor contributing to mealiness. However, the changes in cell wall metabolism that caused these fluctuations did not have a clear direction. Using transcriptome analysis and weighted gene co-expression network analysis (WGCNA), we were able to identify forty differentially expressed genes (DEGs) that are associated with mealy patterns. Among these DEGs, genes encoding PG were significantly upregulated in mealy peaches (CP14 and RM) compared to non-mealy peaches (CP13 and CM). PpPG1 was the main effector gene for mealiness, while PpPG2, PpEGase2, PpEXP1, PpEXP3, PpAGP2, PpIAA4, and PpABA2 were identified as candidate genes regulating peach mealiness. These findings provide a solid experimental basis for understanding the textual distinctions between mealy and non-mealy peaches.

Funder

Excellent Youth Foundation of Henan Scientific Committee of China

Agricultural Science and Technology Innovation Program

National Natural Science Foundation of China

Central Public-Interest Scientific Institution Basal Research Fund

Publisher

MDPI AG

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