A multiomics integrative analysis of color de-synchronization with softening of 'Hass' avocado fruit: A first insight into a complex physiological disorder

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dc.contributor.authorNunez-Lillo, Gerardo
dc.contributor.authorPonce, Excequel
dc.contributor.authorArancibia-Guerra, Camila
dc.contributor.authorCarpentier, Sebastien
dc.contributor.authorCarrasco-Pancorbo, Alegria
dc.contributor.authorOlmo-Garcia, Lucia
dc.contributor.authorChirinos, Rosana
dc.contributor.authorCampos, David
dc.contributor.authorCampos-Vargas, Reinaldo
dc.contributor.authorMeneses, Claudio
dc.contributor.authorPedreschi, Romina
dc.date.accessioned2025-01-20T20:10:04Z
dc.date.available2025-01-20T20:10:04Z
dc.date.issued2023
dc.description.abstractExocarp color de-synchronization with softening of 'Hass' avocado is a relevant recurrent problem for the avocado supply chain. This study aimed to unravel the mechanisms driving this de-synchronization integrating omics datasets from avocado exocarp of different storage conditions and color phenotypes. In addition, we propose potential biomarkers to predict color synchronized/de-synchronized fruit. Integration of transcriptomics, proteomics and metabolomics and network analysis revealed eight transcription factors associated with differentially regulated genes between regular air (RA) and controlled atmosphere (CA) and twelve transcription factors related to avocado fruit color de-synchronization control in ready-to-eat stage. CA was positively correlated to auxins, ethylene, cytokinins and brassinosteroids-related genes, while RA was characterized by enrichment of cell wall remodeling and abscisic acid content associated genes. At ready-to-eat higher contents of flavonoids, abscisic acid and brassinosteroids were associated with color-softening synchronized avocados. In contrast, de-synchronized fruit revealed increases of jasmonic acid, salicylic acid and auxin levels.
dc.description.funderAgencia Nacional de Investigacion y Desarrollo (ANID) through the Fondo Nacional de Desarrollo Cientifico y Tecnologico, Chile
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodchem.2022.135215
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.135215
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/92041
dc.identifier.wosidWOS:001012024900001
dc.language.isoen
dc.revistaFood chemistry
dc.rightsacceso restringido
dc.subjectTranscriptomics
dc.subjectProteomics
dc.subjectMetabolomics
dc.subjectMixOmics
dc.subjectAbscisic acid
dc.subjectAnthocyanins
dc.titleA multiomics integrative analysis of color de-synchronization with softening of 'Hass' avocado fruit: A first insight into a complex physiological disorder
dc.typeartículo
dc.volumen408
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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