- You are here:
-
-
All publications
- Application of integrated Omics: Towards understanding the incidence of husk scald of pomegranate fruit during postharvest handling
All publications from your selection
Application of integrated Omics: Towards understanding the incidence of husk scald of pomegranate fruit during postharvest handling
Authors: Zinash Belay, Oluwafemi James Caleb, Alvera Vorster, Carel Van Heerden, Lucky Mokwena, Umezuruike Linus Opara
Identifier: CSBE21614
Download file: https://library.csbe-scgab.ca/docs/meetings/2021/CSBE21614.pdf
Published in: CSBE-SCGAB Technical Conferences » 5th CIGR and AGM Quebec City 2021 » Regular Sessions
Download RAW file:
DOI:
Description: Pomegranate fruit loses quality during long term storage due to continued metabolic responses and physiological disorders, which usually coincides with commercial shipping period. Physiological disorder such as husk scald affects the fruit appearance and limits marketability. However, the molecular mechanism underpinning husk scald incidence on pomegranate fruit peel remain unclear. Therefore, the aim of this study was to identify the molecular responses of pomegranate fruit peel to husk scald incidence using RNA-seq (Ion Torrent? Proton? Next Generation Sequencing) and gas chromatograph mass spectroscopy (GC-MS). The RNA-seq analysis generated 98,441,278 raw reads and genes were annotated using UniPort Consortium. Approximately 652 differentially expressed genes (DEGs) with a fold change of > |2|, a p value ? 0.05 and a false discovery rate (FDR) of < 0.05 were identified between healthy and husk scald fruit peels. Various enzyme classes and pathways which are linked to structural metabolism of pectin, amino acid biosynthesis and protein modification as well as transferase and hydrolase activities were identified. Metabolites analysis also indicated higher concentration of amino acids, sugars and organic volatile compounds in the scald fruit. Higher concentration of Lysine_1 (8,17 to 10,13 ppm/mgL), Threonine_1 (8,38 to 10,40 ppm/mgL), ?-Bergamotene (0,331 g/L) and ?-Terpinene (0,224 g/L) were observed in scald fruit. The data obtained will provide valuable information for unravelling the molecular mechanism of scald incidence and lay a foundation for future studies towards understanding and eliminating husk scald development in pomegranate fruit.
Keywords:
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2021-06-11
Technical field:
Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 5 - Processing & Quality
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage: South Africa
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: Pomegranate fruit loses quality during long term storage due to continued metabolic responses and physiological disorders, which usually coincides with commercial shipping period. Physiological disorder such as husk scald affects the fruit appearance and limits marketability. However, the molecular mechanism underpinning husk scald incidence on pomegranate fruit peel remain unclear. Therefore, the aim of this study was to identify the molecular responses of pomegranate fruit peel to husk scald incidence using RNA-seq (Ion Torrent? Proton? Next Generation Sequencing) and gas chromatograph mass spectroscopy (GC-MS). The RNA-seq analysis generated 98,441,278 raw reads and genes were annotated using UniPort Consortium. Approximately 652 differentially expressed genes (DEGs) with a fold change of > |2|, a p value ? 0.05 and a false discovery rate (FDR) of < 0.05 were identified between healthy and husk scald fruit peels. Various enzyme classes and pathways which are linked to structural metabolism of pectin, amino acid biosynthesis and protein modification as well as transferase and hydrolase activities were identified. Metabolites analysis also indicated higher concentration of amino acids, sugars and organic volatile compounds in the scald fruit. Higher concentration of Lysine_1 (8,17 to 10,13 ppm/mgL), Threonine_1 (8,38 to 10,40 ppm/mgL), ?-Bergamotene (0,331 g/L) and ?-Terpinene (0,224 g/L) were observed in scald fruit. The data obtained will provide valuable information for unravelling the molecular mechanism of scald incidence and lay a foundation for future studies towards understanding and eliminating husk scald development in pomegranate fruit.
Keywords:
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2021-06-11
Technical field:
Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 5 - Processing & Quality
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage: South Africa
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
©
2024
CSBE-SCGAB