ArticleScientific reports2021
Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.).
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 25 citations in OpenAlex.
- Beyond a simple oxidation reaction: the complex molecular network regulating fruit and vegetable browning.Horticulture research · 2026Article
- Integrative physiological, metabolomic, and transcriptomic analyses provide new insights into potato drought stress response.BMC plant biology · 2026Article
- Combined Vacuum and Ascorbic Acid Treatment Enhances Texture and Antioxidant Capacity in Fresh-Cut Potatoes: Transcriptomic Elucidation of Glutathione Metabolism Mechanisms.Foods (Basel, Switzerland) · 2025Article
- Comparative enzymatic browning transcriptome analysis of three apple cultivars unravels a conserved regulatory network related to stress responses.BMC plant biology · 2025Article
- Transcriptomics in solanaceous crop improvement: advances and opportunities.Frontiers in plant science · 2025Review
- Comparative Transcriptome Analysis Reveals Mechanisms of Differential Salinity Tolerance BetweenGenes · 2024Article
- Unraveling crop enzymatic browning through integrated omics.Frontiers in plant science · 2024Review
- Transcriptomics and metabolomics provide insight into the anti-browning mechanism of selenium in freshly cut apples.Frontiers in plant science · 2023Article
- ThePlants (Basel, Switzerland) · 2022Article
- Transcriptomic changes induced by applications of a commercial extract of Ascophyllum nodosum on tomato plants.Scientific reports · 2022Article
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition. We used RNA-sequencing to analyze the transcriptomic changes occurring during the browning of fresh-cut eggplant fruit samples from both browning-sensitive and browning-resistant cultivars to investigate the molecular mechanisms involved in browning. A total of 8347 differentially expressed genes were identified, of which 62 genes were from six gene families (i.e., PPO, PAL, POD, CAT, APX, and GST) potentially associated with enzymatic browning. Furthermore, using qRT-PCR, we verified 231 differentially regulated transcription factors in fresh-cut eggplant fruits. The enzyme activities of PPO, POD, PAL, and CAT in '36' were significantly higher than those of 'F' fresh-cut for 15 min. Both PPO and POD play a major role in the browning of eggplant pulp and might therefore act synergistically in the browning process. Meanwhile, qPCR results of 18 browning related genes randomly screened in 15 eggplant materials with different browning tolerance showed variant-specific expression of genes. Lastly, gene regulatory networks were constructed to identify the browning-related genes. This work provides a basis for future molecular studies of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.
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