Genome-wide identification of heat shock transcription factors and potential role in regulation of antioxidant response under hot water and glycine betaine treatments in cold-stored peaches.

Abstract

Heat shock transcription factors (Hsfs) play pivotal roles in plant responses to stress. Although glycine betaine (GB) and hot water (HW) treatments are effective in reducing chilling injury (CI), little is known about the characterization of the Hsfs gene family and its potential roles in alleviating CI by regulating antioxidant systems in peach fruit. In this study, 17 PpHsfs were identified in the peach genome and were investigated using bioinformatics, including chromosomal locations, phylogenetic relationships, gene structure, motifs, and promoter analyses. The expression patterns of PpHsfs under GB and HW treatments were also investigated. The PpHsfs showed different expression patterns in GB- and HW-treated fruit, and most of them were significantly up-regulated by both treatments, especially PpHsfA1a/b, PpHsfA2a, PpHsfA9a, and PpHsfB2a/b. Meanwhile, GB and HW treatments induced higher levels of gene expression and antioxidant enzyme activity of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) compared to the control, contributing to the inhibition of hydrogen peroxide (H2 O2 ) accumulation and superoxide anion (O2 .- ) production. Moreover, the correlation analysis between PpHsfs and antioxidant-related genes showed that three PpAPXs were significantly correlated with ten PpHsfs, whereas PpCAT and PpSOD had no significant correlations with PpHsfs, which indicated that PpAPX might be regulated by PpHsfs. The results indicated that GB and HW treatments induced different PpHsfs transcript levels to regulate the antioxidant gene expressions, which might be beneficial in inhibiting the accumulation of reactive oxygen species and protecting the integrity of cell structure, thus alleviating the development of CI in peach fruit during cold storage. © 2021 Society of Chemical Industry.