Physiological and Transcriptomic Analyses Unveil the Preservation Mechanism of Streptomyces albulus Ah11601 Fermentation Broth on ‘Shine Muscat’ Grapes DOI Open Access

Chao-Tian Lv,

Huan Li, Rimao Hua

et al.

Genes, Journal Year: 2025, Volume and Issue: 16(4), P. 468 - 468

Published: April 19, 2025

Background/Objectives: Grapes (Vitis vinifera), particularly ‘Shine Muscat’, are prone to postharvest quality loss mainly due poor storage tolerance. Actinomycetes microbial resources that produce secondary metabolites exhibit notable functional properties. Methods: This study explored the use of Streptomyces albulus Ah11601 fermentation broth (SFB) as a treatment preserve Muscat’ grape during 6 days room temperature using physiological, transcriptomic, and bioinformatics analyses elucidate underlying regulatory mechanism. Results: The results demonstrated that, compared control group stored at (25 °C) for (6D), SFB-treated (T6D) presented significant delay in decrease fruit hardness vitamin C content. Further investigations revealed 6D significantly elevated lipoxygenase activity, MDA content, O2− generation rate, H2O2 levels. In addition, both T6D treatments increased activities SOD APX. Functional enrichment analysis upregulated DEGs were predominantly enriched pathways such phenylpropanoid biosynthesis; flavonoid phenylalanine metabolism; stilbenoid, diarylheptanoid, gingerol biosynthesis. downregulated primarily endoplasmic reticulum protein processing pathway. group, zeatin biosynthesis alterations expression genes associated with ethylene abscisic acid signaling detected. Conclusions: conclusion, SFB effectively mitigated deterioration grapes by preserving cellular redox balance, regulating cytokinin biosynthesis, optimizing regulation signaling.

Language: Английский

Physiological and Transcriptomic Analyses Unveil the Preservation Mechanism of Streptomyces albulus Ah11601 Fermentation Broth on ‘Shine Muscat’ Grapes DOI Open Access

Chao-Tian Lv,

Huan Li, Rimao Hua

et al.

Genes, Journal Year: 2025, Volume and Issue: 16(4), P. 468 - 468

Published: April 19, 2025

Background/Objectives: Grapes (Vitis vinifera), particularly ‘Shine Muscat’, are prone to postharvest quality loss mainly due poor storage tolerance. Actinomycetes microbial resources that produce secondary metabolites exhibit notable functional properties. Methods: This study explored the use of Streptomyces albulus Ah11601 fermentation broth (SFB) as a treatment preserve Muscat’ grape during 6 days room temperature using physiological, transcriptomic, and bioinformatics analyses elucidate underlying regulatory mechanism. Results: The results demonstrated that, compared control group stored at (25 °C) for (6D), SFB-treated (T6D) presented significant delay in decrease fruit hardness vitamin C content. Further investigations revealed 6D significantly elevated lipoxygenase activity, MDA content, O2− generation rate, H2O2 levels. In addition, both T6D treatments increased activities SOD APX. Functional enrichment analysis upregulated DEGs were predominantly enriched pathways such phenylpropanoid biosynthesis; flavonoid phenylalanine metabolism; stilbenoid, diarylheptanoid, gingerol biosynthesis. downregulated primarily endoplasmic reticulum protein processing pathway. group, zeatin biosynthesis alterations expression genes associated with ethylene abscisic acid signaling detected. Conclusions: conclusion, SFB effectively mitigated deterioration grapes by preserving cellular redox balance, regulating cytokinin biosynthesis, optimizing regulation signaling.

Language: Английский

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