Cloning of Taro Lipoxygenase Gene LOX6 and Correlation of Its Expression with Browning of Fresh-Cut Taros

Yuan Xiao; Yang Pandi; Lin Chong; Zhu Yunna; Wang Guang; Wang Bin

doi:10.14083/j.issn.1001-4942.2023.12.003

Abstract：Membrane lipid peroxidation is a primary cause of browning in fresh-cut fruits and vegetables.Lipoxygenase(LOX)plays a pivotal role in membrane lipid peroxidation.This study aimed to investigate the correlation between the LOX gene LOX6 expression and the browning of fresh-cut taros.The complete cDNA sequence of the LOX6 gene was cloned using taro cDNA as a template,and its expression pattern during the browning process was analyzed.The coding sequence(CDS)of taro LOX6 was 2 751 bp,encoding 916 amino acid residues.The similarity of animo acid sequence between LOX6 proteins in different plants was not very high,and the closest genetic relationship was observed between taro LOX6 and ZaLOX6.As the browning of fresh-cut taro intensifying,the LOX6 expression gradually increased,and showed a significant positive correla-tion with the browning indicator△E(R2=0.72);treating with exogenous vanillic acid(VA)significantly in-hibited the fresh-cut taro browning and downregulated the LOX6 gene expression.It could be concluded that the expression of LOX6 had obvious correlation with browning of fresh-cut taros,so inhibiting its expression might inhibit the browning of fresh-cut taros.The LOX6 gene promoter contained many stress response-related cis elements,suggesting that the induced expression of LOX6 by fresh-cut treatment might be a crucial factor facilitating the browning of taros after cutting.The results of this study could offer important genetic resources for cultivating browning-resistant taro,and contribute to the optimization of browning prevention and control technology for fresh-cut taros.