Comparative Transcriptomic Analysis of the Effects of Storage Temperature on Peel De-greening of Postharvest Thai Green Pomelo

doi:10.16420/j.issn.0513-353x.2025-0194

Acta Horticulturae Sinica ›› 2026, Vol. 53 ›› Issue (5): 1253-1273.doi: 10.16420/j.issn.0513-353x.2025-0194

• Genetic & Breeding · Germplasm Resources · Molecular Biology • Previous Articles Next Articles

Comparative Transcriptomic Analysis of the Effects of Storage Temperature on Peel De-greening of Postharvest Thai Green Pomelo

WANG Bin¹^,², CAO Qiuyan¹^,^*(), YUAN Xiao¹^,³, ZHU Yunna¹^,², HUANG Changjian¹, LIU Tangmao¹^,^*()

¹ Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region， College of Biology and Agriculture，Shaoguan University，Shaoguan， Guangdong 512005， China
² Guangdong Provincial Engineering and Technology Research Center of Special Fruit and Vegetables in Northern Region， Engineering and Technology Research Center of Shaoguan Horticulture in Shaoguan University，Shaoguan， Guangdong 512005， China
³ Guangdong Province Key Laboratory of Postharvest Science of Fruits and Vegetables， College of Horticulture，South China Agricultural University， Guangzhou 510642， China

Received:2025-12-04 Revised:2026-02-13 Online:2026-05-25 Published:2026-05-26
Contact: CAO Qiuyan, LIU Tangmao

Abstract

Abstract:

The peel color is a critical indicator influencing the commercial value of Thai green pomelo（Citrus maxima）fruit. However，the effects of storage temperature on peel color alterations remain unclear. In this study，fruit at 80% maturity were stored at 5，15，and 25 ℃ for 15 d to investigate temperature-dependent peel color changes through comparative transcriptomic analyses integrated with phenotypic and physiological data. The results showed that storage temperature significantly affected the peel color of Thai green pomelos. Storage at 5 ℃ delayed the de-greening，whereas rapid changes in de-greening were occurred under 15 and 25 ℃ conditions. After 15 d of storage，the total chlorophyll contents respectively decreased by 21.93%，64.53% and 86.74% at 5，15 and 25 ℃，while total flavonoid contents increased by 8.56%，27.03% and 35.46%，respectively. Compared to pre-storage（0 d），the differentially expressed genes（DEGs）identified after 5 d of storage at 5 and 15 ℃ were significantly enriched in several pathways，plant hormone signal transduction，while DEGs from storage at 25 ℃ were significantly enriched in pathways carbon metabolism. After 5 d of storage，DEGs generated at 15 or 25 ℃ compared to those at 5 ℃ were significantly enriched in pigment biosynthesis or metabolism-related pathways，such as porphyrin and chlorophyll metabolism，photosynthetic antenna proteins，the phenylpropanoid biosynthesis，and flavonoid biosynthesis. DEGs that were upregulated were also significantly enriched in the phenylpropanoid biosynthesis and porphyrin and chlorophyll metabolism pathways，weighted gene co-expression network analysis revealed that genes in the magenta and yellow modules were negatively correlated with total chlorophyll content，while that in the brown module showed a significant positive correlation with total chlorophyll content. Furthermore，119 transcription factor genes that closely related to the process of peel de-greening were identified，with the highest numbers belonging to the MYB，ERF，and bHLH families. Additionally，strong correlations were observed between the expression of MYB，ERF，and bHLH transcription factor genes and genes related to chlorophyll degradation. qRT-PCR analysis indicated that storage at 15 and 25 ℃ significantly upregulated the expression of genes related to chlorophyll metabolism and flavonoid biosynthesis during the early storage period. In conclusion，storage temperature significantly affects the de-greening of Thai green pomelo peels. Storage at 5 ℃ effectively delays the de-greening，while storage at 15 and 25 ℃ accelerates that progress. 15 and 25 ℃ storage facilitated the de-greening by influencing the expression of genes associated with chlorophyll metabolism and flavonoid biosynthesis，possibly involving MYB，ERF，and bHLH transcription factors induced by these temperatures in Thai green pomelos.

Key words: pomelo, postharvest, storage temperature, peel de-greening, transcriptomic analysis

WANG Bin, CAO Qiuyan, YUAN Xiao, ZHU Yunna, HUANG Changjian, LIU Tangmao. Comparative Transcriptomic Analysis of the Effects of Storage Temperature on Peel De-greening of Postharvest Thai Green Pomelo[J]. Acta Horticulturae Sinica, 2026, 53(5): 1253-1273.

Figures/Tables 16

Table 1 Primer information for qRT-PCR analysis

基因ID或NCBI登录号 Gene ID or NCBI accession No.	正向序列（5′-3′） Forward sequence	反向序列（5′-3′） Reverse sequence
GQ389668.1	TTCTCACTGAGGCTCCCCTT	AGAGAGAAAGCACAGCCTGG
Cg4g006180	AAGTGCGTTTGCGATTTGCT	AGCTGACCTTGGTACCGTTG
Cg5g014530	GATGGAAGACCCACCCCAAG	TCACCATTCCTGGCGACAAA
Cg7g023650	CCACCTCGCCTTCTGTTTCT	CAACACGGTCCTCTTCCCTC
Cg1g006040	AAGCCAGGTTCTGAGAGCAC	TCACTGCTGATGTGTCGGTC
Cg4g023550	GCTCAAGAAACCCCCAGACA	GGGTAATTTGGCCGTCGGTA
Cg6g013340	ACGTATGAGGCAAGGTGTGG	TCGTGGGCAGAAACCTCTTC
Cg1g011620	CAGTGGAGGTGGTGGTCAAG	AATGACTGGCCTCCATTGGC
Cg7g010980	TGGAATCCTTGTGTCTCGGC	TGATCCAGGGGGAAGGGAAT
Cg9g001040	CTCCTCTCGCCCTCCATCTA	CAGGAACGAAAACGGAACGG
Cg6g016490	TGGTGATGAAGTTGGGTCCG	TCCAGCATAGCCCTCGAAAC
Cg8g002960	ATGACTCCACAAGAGGCTGC	TCTGCTACATCTGCCTCCCT
Cg9g000740	CCGAGTTCAAAAGCACGCAA	GCCGAGGCTTTATTGGCTTG
Cg1g019920	ATGGCATCTCTCCAAGCGAC	GCTTTTTCCGGCGAATGGTT
Cg5g037790	CAACTCACCCTTCGCTGCTA	TGGTGTTCATCGGAGAACGG
Cg7g011250	GCATCCCGTCCGGTTTCTAT	ATAACTCATGCTGCTGCGGT

Fig. 1 Changes in peel color and pigment contents of Thai green pomelo fruit under different storage temperatures Different lowercase letters in the same time indicate significant differences among different treatments at 0.05 level. The same below. Picture was captured at 15 d of storage

Fig. 2 Analysis of gene expression in RNA-Seq samples A：Principal component analysis（PCA）；B：FPKM density distribution；C：Box plot

Table 2 Overview of sequencing data

样品编号 Sample No.	过滤后读数 Clean reads	过滤后碱基 Clean bases	GC含量/% GC content	Q30/%	与参考基因组比对率/% Mapping rate with reference genome
0 d-1	20 564 027	6 146 144 541	43.49	94.96	94.17
0 d-2	27 004 938	8 079 620 406	43.41	95.30	94.63
0 d-3	23 629 673	7 067 692 753	43.44	95.21	94.37
5 ℃-5 d-1	24 140 969	7 220 605 293	43.27	95.12	94.20
5 ℃-5 d-2	24 681 155	7 378 754 202	43.35	95.37	94.21
5 ℃-5 d-3	21 490 523	6 425 191 037	43.31	95.26	93.69
15 ℃-5 d-1	22 867 564	6 831 377 959	43.78	95.51	95.51
15 ℃-5 d-2	25 270 981	7 554 985 484	43.59	95.57	95.49
15 ℃-5 d-3	26 875 686	8 030 082 353	43.70	95.58	95.35
25 ℃-5 d-1	24 902 945	7 450 669 476	43.52	95.20	92.84
25 ℃-5 d-2	19 951 247	5 967 907 384	43.55	94.24	92.64
25 ℃-5 d-3	25 254 884	7 551 251 030	43.53	95.11	92.62

Fig. 3 KEGG enrichment analysis of differentially expressed genes obtained from comparisons before and after storage of Thai green pomelo under different storage temperatures

Fig. 4 KEGG enrichment analysis of differentially expressed genes among Thai green pomelo stored at different temperatures for 5 d

Fig. 5 Gene modules closely related to peel color and gene enrichment analysis A：Dynamic cluster tree；B：The correlation between modules and traits；C-E：Gene functional enrichment in magenta，brown and yellow module，respectively

Fig. 6 Functional enrichment analysis of DEGs upregulated by storage at 15 ℃ and 25 ℃ A：Functional enrichment of upregulated DEGs from 5 ℃-5 d vs. 15 ℃-5 d comparison group；B：Functional enrichment of upregulated DEGs from 5 ℃-5 d vs. 25 ℃-5 d comparison group；C：Functional enrichment of overlapping DEGs in two comparison groups

Fig. 7 Identification of transcription factors closely related to fruit peel de-greening A：A set of differentially expressed genes positively correlated with fruit peel de-greening；B：KEGG enrichment analysis of gene set；C：The number of transcription factors in different families

Fig. 8 The expression patterns of representative bHLH，MYB and ERF transcription factors gene closely related to fruit peel de-greening A-C：The expression patterns of three representative bHLH genes；D-F：The expression patterns of three representative MYB genes；G-I：Expression patterns of three representative ERF genes

Fig. 9 Expression heat-map of DEGs in the chlorophyll degradation pathway

Fig. 10 Expression patterns of 3 representative chlorophyll degradation related genes

Fig. 11 Network between MYB（A），bHLH（B），ERF（C）and chlorophyll degradation related genes

Fig. 12 Expression heat-map of DEGs in the flavonoid biosynthesis pathway

Fig. 13 Expression patterns of 3 representative flavonoid biosynthesis related genes

Fig. 14 Heatmap of DEGs in the carotenoid biosynthesis pathway

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Comparative Transcriptomic Analysis of the Effects of Storage Temperature on Peel De-greening of Postharvest Thai Green Pomelo

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