Identification of laccase gene family members in peach and its relationship with chilling induced browning.

Kang Wang; Minjie Yang; Siyi WU; Qingli Liu; Shifeng Cao; Wei Chen; Liyu Shi

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Identification of laccase gene family members in peach and its relationship with chilling induced browning.

Author: Kang WANG ¹ ; Minjie YANG ¹ ; Siyi WU ¹ ; Qingli LIU ¹ ; Shifeng CAO ¹ ; Wei CHEN ¹ ; Liyu SHI ¹
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1. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, Zhejiang, China.
Publication Type:Journal Article
Keywords: bioinformatic analysis; browning; chilling injury; laccase family; peach
MeSH: Food Storage; Fruit/genetics*; Laccase/genetics*; Prunus persica/genetics*
From: Chinese Journal of Biotechnology 2022;38(1):264-274
CountryChina
Language:Chinese
Abstract: The laccase (PpLAC) gene family members in peach fruit were identified and the relationship between their expression pattern and chilling induced browning were investigated. The study was performed using two varieties of peaches with different chilling tolerance, treated with or without exogenous γ-aminobutyric acid (GABA) during cold storage. Twenty-six genes were screened from the peach fruit genome. These genes were distributed on 6 chromosomes and each contained 5-7 exons. The PpLAC gene family members shared relatively similar gene structure and conserved motifs, and they were classified into 7 subgroups based on the cluster analysis. Transcriptome sequencing revealed that the expression levels of PpLAC7 and PpLAC9 exhibited an increasing pattern under low temperature storage, and displayed a similar trend with the browning index of peach fruit. Notably, GABA treatment reduced the degree of browning and inhibited the expression of PpLAC7 and PpLAC9. These results suggested that PpLAC7 and PpLAC9 might be involved in the browning of peach fruit during cold storage.