| With the improvement of people's life standards,the requirement for cucumber fruit quality are increasing.At present,the research on the fruit quality of cucumber mainly involves aromatic substances,sugar and organic acids,but the research on the firuit quality of cucumber astringent is rare.Astringent substances have been reported to be health-promoting components for people due to their anti-cancer,anti-allergy,liver protection and anti-thrombosis properties.However,astringency is also one of the most important factors affecting the taste of cucumber fruit and astringency will make people have unpleasant taste experience.Therefore,the analysis of the formation mechanism of cucumber astringency is of great importance for its application value in the future.In this study,RNA-Seq and qRT-PCR were used to identify and analyze the related genes of cucumber astringency formation.The main results were as follows:(1)Combing with the content of total catechins,115 DEGs in peel and 59 DEGs in flesh were identified with special expression pattern which were similar or opposite with the continuously decreasing astringency level.Among these genes,7 DEGs in phenylpropanoid biosynthesis pathway and 3 DEGs related to the hydrolysis and transformation of polysaccharides were selected to be candidate genes which may be responsible for astringency.(2)The total number of DEGs in peel was bigger than that in flesh in any comparisons of different development stage.In addition,there are more candidate DEGs in peel than in flesh.The peel is the main expression site of cucumber astringency related gene and the peel is the main astringent part of the cucumber fruit.(3)Csa2M277600.1(Glycoside hydrolases),Csa3M002800.1(Flavonoid 3-hydroxylase)and Csa3M002810.1(Chalcone isomerase)were positive regulated genes,Csa6M044530.1(Cytochrome P450)was negative regulated gene during the accumulation of astringency in cucumber. |
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