Metabolome and proteome of ethylene-treated papayas reveal different pathways to volatile compounds biosynthesis

Autor(es)

Der Agopian, Roberta Ghedini ^[1] ; Fabi, Joao Paulo ^{[2, 1]} ; Cordenunsi-Lysenko, Beatriz Rosana ^{[2, 1]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Food Sci & Expt Nutr, Sao Paulo, SP - Brazil

^[2] Food Res Ctr FoRC, Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 131, MAY 2020.
• Citações Web of Science: 0

Resumo

Papayas undergo fast postharvest changes triggered by the plant hormone ethylene. Some important pathways have been analyzed in limited studies (transcriptomics and targeted metabolomics); however, broad use of proteomics or untargeted metabolomics have not yet been used in papayas. In this study, two groups of green papayas (150 days after anthesis-physiological maturity for papayas) were treated with ethylene at different times (6 and 12 h) and their metabolic changes in fruit pulp were evaluated with untargeted metabolomics (general metabolites and volatile compounds) and proteomics. Polar metabolites exhibited distinct patterns, especially with regard to some amino and fatty acids during stimulated ripening. In particular, glutamate increased through a possible gamma aminobutyric acid (GABA) shunt and/or proteases activity. Moreover, the stimulated ripening altered the volatile compounds and the protein profiles. The results suggest that changes in membrane breakdown and the resulting oxidative processes could be responsible for volatile compound production, altering some sensorial qualities of papayas, such as pulp softening and the specific papaya linalool volatile compound increment. Thus, GABA levels could also be a strong biological marker for papaya development and ripening stages. This study applied two ``omic{''} techniques that provided insight into how the plant hormone ethylene could influence papaya postharvest quality. (AU)

• Processo FAPESP: 15/15661-8 - Efeito do tratamento de células de câncer com pectinas de diferentes tipos de vegetais
• Beneficiário: Gabrielle Fernandez Ferreira
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 12/23970-2 - Alterações biológicas das pectinas de mamão com possíveis benefícios à saúde humana
• Beneficiário: Joao Paulo Fabi
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores