Dataset Information

Transcriptome dataset of ethylene-treated Klutuk Wulung banana.

ABSTRACT: Klutuk Wulung banana (Musa balbisiana Colla, BB Group) is a climacteric fruit whose ripening is influenced by ethylene production. This banana fruit has a relatively slow ripening process time and long shelf-life compared with A genome banana (Musa acuminata, AA). Bananas are usually harvested at a pre-climacteric stage and ripened artificially by exogenous ethylene. Hence, the application of exogenous ethylene at the pre-climacteric stage can accelerate the Klutuk Wulung banana ripening. However, there is no report regarding the effect of exogenous ethylene treatment on Klutuk Wulung banana global gene expression. The knowledge of global gene expression of ethylene treated Klutuk Wulung banana will help to understand this fruit ripening process. In this study, global gene expression data of untreated and ethylene treated Klutuk Wulung banana fruit during ripening were available. Total RNA was extracted from fruit pulp for differential expressed gene analysis using RNA-Seq. The RNA-Seq results obtained were ranged from 34,565,252 to 44,752,129 total reads, with 80.5% to 86.7% of reads were mapped against Klutuk Wulung banana genome reference derived from The Banana Genome Hub. In total, 29,968,128 to 37,776,907 transcripts were detected. The transcriptome data discussed in this article were deposited into NCBI's Gene Expression Omnibus (GEO) Series with an accession number GSE162077. These data can be used as information to identify gene candidates involved in fruit ripening for the application in banana postharvest program.

SUBMITTER: Dwivany FM

PROVIDER: S-EPMC8455975 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:Banana (Musa AAA group) is one of the most consumed fruits in the world due to its flavor and nutritional value. As a typical climacteric fruit, banana responds to ethylene treatment, which induces rapid changes of color, flavor (aroma and taste), sweetness and nutritional composition. It has also been reported that ripening bananas at temperatures above 24 °C inhibits chlorophyll breakdown and color formation but increases the rate of senescence. To gain fundamental knowledge about the effects of high temperature and ethylene on banana ripening, a quantitative proteomic study employing multiplex peptide stable isotope dimethyl labeling was conducted. In this study, green (immature) untreated banana fruit were subjected to treatment with 10 μL L(-1) of ethylene for 24 h. After ethylene treatment, treated and untreated fruit were stored at 20 or 30 °C for 24 h. Fruit peel tissues were then sampled after 0 and 1 day of storage, and peel color and chlorophyll fluorescence were evaluated. Quantitative proteomic analysis was conducted on the fruit peels after 1 day of storage. In total, 413 common proteins were identified and quantified from two biological replicates. Among these proteins, 91 changed significantly in response to ethylene and high-temperature treatments. Cluster analysis on these 91 proteins identified 7 groups of changed proteins. Ethylene treatment and storage at 20 °C induced 40 proteins that are correlated with pathogen resistance, cell wall metabolism, ethylene biosynthesis, allergens and ribosomal proteins, and it repressed 36 proteins that are associated with fatty acid and lipid metabolism, redox-oxidative responses, and protein biosynthesis and modification. Ethylene treatment and storage at 30 °C induced 32 proteins, which were mainly similar to those in group 1 but also included 8 proteins in group 3 (identified as chitinase, cinnamyl alcohol dehydrogenase 1, cysteine synthase, villin-2, leucine-transfer RNA ligase, CP47 protein and calmodulin) and repressed 43 proteins in 4 groups (groups 4-7), of which 6 were associated with photosynthesis II oxygen-evolving protein, the photosynthesis I reaction center, sugar metabolism, the redox-oxidative system and fatty acid metabolism. Differences in the response to ethylene and holding temperature at 30 °C were also revealed and have been discussed. The identities and quantities of the proteins found were linked with quality changes. This study demonstrates that ethylene and high temperature influence banana fruit ripening and senescence at the proteomic level and reveals the mechanisms by which high temperature accelerates banana fruit ripening.

Dataset Information

Transcriptome dataset of ethylene-treated Klutuk Wulung banana.

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