ArticleFunctional & integrative genomics2019
Proteomic and transcriptomic analysis to unravel the influence of high temperature on banana fruit during postharvest storage.
Article in Functional & integrative genomics, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 32 citations in OpenAlex.
- Shaping the future of bananas: advancing genetic trait regulation and breeding in the postgenomics era.Horticulture research · 2025Article
- Proteasomal degradation of MaMYB60 mediated by the E3 ligase MaBAH1 causes high temperature-induced repression of chlorophyll catabolism and green ripening in banana.The Plant cell · 2023Article
- Role of integrated omics in unravelling fruit stress and defence responses during postharvest: A review.Food chemistry. Molecular sciences · 2022Review
- Comparative Transcriptome Profiling of Cassava Tuberous Roots in Response to Postharvest Physiological Deterioration.International journal of molecular sciences · 2022Article
- Unfolding molecular switches in plant heat stress resistance: A comprehensive review.Plant cell reports · 2022Review
- Postharvest Dehydration Temperature Modulates the Transcriptomic Programme and Flavonoid Profile of Grape Berries.Foods (Basel, Switzerland) · 2021Article
- The Ubiquitin E3 Ligase MaLUL2 Is Involved in High Temperature-Induced Green Ripening in Banana Fruit.International journal of molecular sciences · 2020Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
Abstract
Banana, an important food, incurs significant economic losses due to high storage temperature. Integrative analysis of proteome and transcriptome profiles of the banana peel stored at 20 °C (control) and 30 °C (HT) was used to investigate the molecular mechanism in response to high temperature stress. Critical proteins and genes relating to the response of banana fruit to HT stress were evaluated using partial least squares-discriminant analysis (PLS-DA) and orthogonal signal correction partial least squares-discriminant analysis (OPLS-DA). HT stress influenced proteins/genes related to chlorophyll metabolism, fruit firmness, signal transduction, energy metabolism, and stress response and defense. Together with scanning electron microscopy (SEM) and real time quantitative PCR (RT-qPCR) results, it can be concluded that HT stress resulted in stay-green ripening of banana fruit. Additionally, HT stress accelerated firmness loss and senescence of banana peel, might mainly through regulating hormone signaling pathway, stress protective ability, and energy metabolism in the banana peel. Our study provided a clearer understanding of regulatory mechanisms of HT treatment on banana fruit and potential genetic resources for the improvement of high temperature-tolerant characteristics in banana fruit.
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Registered trials
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