Transcriptome analysis reveals the gene expression changes in postharvest goji berry (Lycium barbarum L.) in response to hydrogen sulfide treatment

• Published in: Ciência e tecnologia de alimentos 2023, Vol.43
• Main Authors: WANG, Wei, NI, Zhi-Jing, AN, Ya-Jing, SONG, Chang-Bing, MA, Wen-Ping, MA, Jia-Hui, WEI, Zhao-Jun
• Format: Article
• Language: English
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.115322

Abstract Hydrogen sulfide (H2S) is recognized for its beneficial role in postharvest fruit and vegetable preservation. Postharvest goji berries are easy to mildew and rot which reduce the nutritional value, flavor, and shelf life. Hydrogen sulfide treatment could improve the quality attributes of postharvest goji berry (Lycium barbarum L.); however, it is not clear that the effects of H2S at the transcriptional level in postharvest goji berries. Our data revealed that the differentially expressed genes (DEGs) of fresh goji fruits after H2S treatment were different with different storage time. There were 523 DEGs in the three comparison groups after H2S treatment on the 2nd, 4th and 6th day of storage. In the pathway of KEGG metabolic function, most of the DEGs were conserved in carbohydrate metabolism, secondary metabolites biosynthesis, amino acid metabolism, lipid metabolism, energy metabolism, the metabolic pathways of terpenoids and polyketones. The genes in the phenylpropanoid biosynthesis, flavonoid biosynthesis, starch, and sucrose metabolism pathway were selected and validated by quantitative real-time PCR (qRT-PCR). Our results provide insights into the effect of H2S on postharvest goji berries at the transcriptional level and provide the basis for application of H2S as gas regulator for preservation of goji berry.