Affiliation:
1. State Key Laboratory of Plant Diversity and Specialty Crops & Guangdong Provincial Key Laboratory of Applied Botany South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
2. College of Advanced Agricultural Science University of Chinese Academy of Sciences Beijing China
3. Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region Shaoguan University Shaoguan China
4. Hainan Seed Industry Laboratory Haikou China
5. Department of Chemistry and Chemical Engineering Guangzhou University Guangdong China
Abstract
AbstractFresh‐cut pineapple is highly popular with consumers, but it is also susceptible to quality deterioration during storage or shelf life. This study aimed to explore the effects of caffeic acid on the quality of fresh‐cut pineapple, specifically in relation to epigenetic regulation. The application of caffeic acid efficiently maintained fruit quality of pineapple slices stored at 4°C. Interestingly, caffeic acid treatment resulted in the increased accumulation of flavonoids in fresh‐cut pineapple. Moreover, the expression of several flavonoids biosynthesis‐related genes (AcPAL, AcF3’H, AcCHI, AcCHS2, Ac4CL, and AcFLS) was upregulated by caffeic acid. Furthermore, caffeic acid increased the methylation levels of H3K4me3, a gene‐activated epigenetic marker, at the loci of AcF3’H, AcCHI, AcCHS2, Ac4CL, and AcFLS. Overall, these findings suggest that the treatment with caffeic acid leads to increased levels of H3K4me3 and activates the expression of flavonoids biosynthesis‐related genes, thereby promoting the accumulation of flavonoids and maintaining the quality of pineapple slices.
Funder
Natural Science Foundation of Guangxi Zhuang Autonomous Region
National Natural Science Foundation of China