Evidence map›Paper›PMID 42342703›Full record

ArticleNPJ science of food2026

DNA methylation, transcriptomic, and metabolomic analyses provide new mechanistic insights into cold shock-induced chilling tolerance in cucumber.

Yiting Ren, Jianlou Mu, Yunxiang Wang, Chunmei Bai, Lili Ma, Jiejie Tao, Xinyi Feng, Tianyu Li, Jinhua Zuo, Xinhuan Yan and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors.

Yiting Ren *Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, China.
Jianlou Mu *College of Food Science and Technology, Hebei Agricultural University, Hebei, Baoding, China.
Yunxiang WangInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, China.
Chunmei BaiInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, China.
Lili MaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, China.
Jiejie TaoInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, China.
Xinyi FengInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, China.
Tianyu LiInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, China.
Jinhua ZuoInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, China. zuojinhua@126.com.
Xinhuan YanJinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-Operatives, Jinan, China. yanjuan1206@126.com.
Yanyan ZhengInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, China. jxzhengyanyan@163.com.

Funding

BAAFS Foundation for Excellent Young Scientists Grant No.YKPY202614Special Innovation Ability Construction Fund of Beijing Academy of Agricultural and Forestry Sciences KJCX2026the Construction of cucurbits Collaboration and Innovation Center XTCX202301the Fund of the Beijing Rural Revitalization Agricultural Science and Technology Project NY2602550226
6 · The paper itself

Abstract

Cucumber is cold-sensitive; improper storage induces chilling injury. To investigate how 3 h 0 °C cold shock (CS) alleviates chilling injury in 'Baijinyu' cucumbers at 4 °C, we performed integrated DNA methylation, transcriptomic, and metabolomic analyses. CS alleviated chilling injury, delayed quality decline (soluble solids, firmness, color), and altered accumulation of lipids, keto acids/esters, amino acids, and organic acids. CS increased methylation of peroxidase, caffeic acid 3‑O‑methyltransferase, and cinnamyl‑alcohol dehydrogenase, upregulating peroxidase but downregulating the latter two, accompanied by accumulation of (E)-ferulic acid, L‑tyrosine, and trans‑5‑O‑(p‑coumaroyl)shikimate. CS induced hypomethylation of CG‑type distal intergenic region of NCED and CHH‑type promoter region of abscisic acid receptor PYL, leading to downregulation of NCED and upregulation of PYL, thereby suppressing ABA biosynthesis and modulating ABA signaling. Moreover, CS maintained membrane lipid stability. Overall, CS enhances chilling tolerance by DNA methylation-mediated regulation of transcriptional and metabolic networks, supporting its potential as a green postharvest treatment.

Identifiers

PMID42342703
PMCPMC13655157

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.