文献类型：期刊文献

英文题名：Analysis of heaping-induced decline in olive quality: insights from integrated analysis between phenotypic traits and gene expression profiles

作者：Wang, Chenhe[1,2] Cui, Qizhen[1,2] Liu, Qingqing[1,2] Fan, Yutong[1,2] Li, Qiaohua[3] Zhao, Min[3] Zhao, Liangmei[3] Zhang, Jianguo[1,2,4] Rao, Guodong[1,2,4]

第一作者：Wang, Chenhe

通信作者：Rao, GD[1]

机构：[1]Chinese Acad Forestry, Res Inst Forestry, State Key Lab Tree Genet & Breeding, Xiangshan Rd, Beijing 100091, Peoples R China;[2]Nanjing Forestry Univ, Collaborat Innovat Ctr Sustainable Forestry Southe, Longpan Rd, Nanjing 210037, Peoples R China;[3]Longnan Xiangyu Olive Dev Co Ltd, Hanwang Rd, Longnan 746000, Gansu, Peoples R China;[4]Chinese Acad Forestry, Res Inst Forestry, Key Lab Tree Breeding & Cultivat, Natl Forestry & Grassland Adm, Xiangshan Rd, Beijing 100091, Peoples R China

年份：2024

卷号：44

期号：7

外文期刊名：TREE PHYSIOLOGY

收录：;Scopus(收录号：2-s2.0-85198681330);WOS:【SCI-EXPANDED(收录号:WOS:001270040900001)】；

基金：This work was supported by Fundamental Research Funds of CAF (CAFYBB2023PA005-2, CAFYBB2021QC001) and National Natural Science Foundation of China (32371837).

语种：英文

外文关键词：metabolite variation; oil quality; Olea europaea; postharvest stacking; RNA-seq

摘要：Heaping is an unavoidable process before olive milling, and its duration significantly affects the olive quality. However, there is limited research on the quality changes of olive fruits on a short-time scale. To gain a better understanding of the molecular mechanisms underlying postharvest deterioration of olives, this study piled olives at room temperature and extracted oil at 0, 8, 24, 48 and 72 h to analyze oil quality parameters. Gas/Liquid Chromatography-Mass Spectrometry (GC/LC-MS) techniques were employed to investigate variations in metabolite contents. Concurrently, the transcriptional profiles of olives during heaping were examined. As piling time progressed, quality indicators declined, and stored fruit were categorized into three groups based on their quality characters: '0 h' belongs to the first category, '8 h' and '24 h' to the second category, and '48 h' and '72 h' to the third category. Metabolite changes were consistent with the expression patterns of genes related to their synthesis pathways. Additionally, ethylene was identified as a crucial factor influencing fruit senescence. These findings establish a foundation for further research on olive deterioration after harvesting and offer insights for optimizing olive oil production.