Metabolome and transcriptome analyses provide insight into the effect of 1-MCP and SO2 preservatives on the synthesis and regulation of phenols in ‘Shine Muscat’ storage grapes
Jin Zhang, Linjun Xie, Haijun Wang, Sihong Zhou, Zhiqiang Zhu, Taili Xie, Yongmei Zhou, Wei Li, Liting Pang, Jian Sun, Guo Cheng
Abstract
1-methylcyclopropene (1-MCP) and sulfur dioxide (SO2), two chemical preservatives for table grapes, can delay senescence and prevent gray mold infection via different mechanisms. This research utilized a combination of metabolome and transcriptome analyses to investigate the impact of two preservatives on the metabolic and regulatory effects of various compounds, particularly phenols, throughout the storage period of ‘Shine Muscat’ grapes. In comparison to the control, the syntheses of phenolic acids, stilbenes, and certain flavonoids were hindered by 1-MCP and SO2 through the downregulation of structural genes in the phenylpropane pathway. Compared with SO2 treatment, 1-MCP treatment significantly reduced the contents of stilbenes, quercetins and kaempferols at the later stage of storage. Furthermore,1-MCP reduced flavan-3-ol accumulation during each stage of storage, owing to its inhibition of leucoanthocyanidin reductase expression. In addition, 1-MCP was more effective than SO2 in inhibiting berry drop, decay, some genes of ethylene/abscisic acid synthesis and signal transduction pathway. This study offers new perspectives on the impact of two chemical preservatives on phenol metabolism in grapes throughout the storage period.