ArticleFrontiers in plant science2025
Insights into the molecular mechanisms of browning tolerance in luffa: a transcriptome and metabolome analysis.
Article in Frontiers in plant science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Introduction: Enzymatic browning significantly affects the edible, nutritional, and commercial value of luffa. Investigating the expression and regulation of key enzyme genes involved in the browning process is crucial for understanding the molecular mechanisms underlying luffa browning. Methods: Fruit samples were collected at 15 (S1), 20 (S2), and 45 days (S3) after flowering from two contrasting luffa varieties: the browning-sensitive Long-quan-yi (LQY) and the browning-tolerant Jiang-du (JD). RNA-sequencing technology, combined with ultra-performance liquid chromatography electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS), was used to obtain transcriptome and metabolome data, which were subsequently analyzed using a series of bioinformatics approaches. Quantitative polymerase chain reaction (q-PCR) was used to validate gene expression. Results: Compared with JD, the ROS levels and PPO activity were elevated in LQY. In the polyphenol metabolic pathway, 24 key enzyme genes including Discussion: This study integrated transcriptomic and metabolomics data to identify key genes, transcription factors and metabolic pathways associated with luffa browning. q-PCR analysis was performed to validate the expression of
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