J Integr Plant Biol ›› 2022, Vol. 64 ›› Issue (3): 621-624.DOI: 10.1111/jipb.13219

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  • 收稿日期:2021-10-20 接受日期:2021-12-29 出版日期:2022-03-01 发布日期:2022-03-17

Lysozyme inhibits postharvest physiological deterioration of cassava

Xiaoyun Wu1,2†, Jia Xu1†, Qiuxiang Ma1, Sulaiman Ahmed1, Xinlu Lu1, Erjun Ling3* and Peng Zhang1,2*   

  1. 1 National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, The Chinese Academy of Science, Shanghai 200032, China
    2 University of Chinese Academy of Sciences, Beijing 100049, China
    3 CAS Key Laboratory of Insect Developmental and Evolutionary Biology, CAS Center for Excellence in Molecular Plant Sciences, The Chinese Academy of Science, Shanghai 200032, China

    † These authors contributed equally to this work.
    * Correspondences: Peng Zhang (zhangpeng@cemps.ac.cn; Dr. Zhang is fully responsible for the distributions of all materials associated with this article); Erjun Ling (erjunling@cemps.ac.cn)
  • Received:2021-10-20 Accepted:2021-12-29 Online:2022-03-01 Published:2022-03-17

Abstract:

After harvest, cassava (Manihot esculenta Crantz) storage roots undergo rapid postharvest physiological deterioration, producing blue-brown discoloration in the vasculature due to the production of polyphenolics (mainly quinones and coumarins) by enzymes such as polyphenol oxidase (PPO). Here, we report the application of hen egg-white lysozyme (HEWL), a natural PPO inhibitor, in transgenic cassava to repress the symptoms of postharvest physiological deterioration. The HEWL-expressing transgenic plants had lower levels of the two main cassava coumarins tested, scopoletin and scopolin, compared with wild type. HEWL-expressing cassava also showed increased tolerance of oxidative stress. Overall, the lysozyme-PPO system proved to be functional in plants for repressing PPO-mediated commercial product browning.

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