- Wang L, Wang W, Wang Q, Tang T, Liu W, Wang Z, Zhang J. (2023) Identification of the miRNAs and their target genes involved in fresh-cut potato browning inhibition by nitrogen. International Journal of Food Science & Technology n/a(n/a),
Browning decreases the quality and shortens the shelf life of fresh-cut potatoes, causing enormous economic losses. This study indicated that nitrogen treatment could inhibit this browning process. However, whether microRNAs (miRNAs) are involved in inhibiting the fresh-cut potato browning by nitrogen remains unclear. Therefore, nine small RNA libraries were constructed and performed high-throughput sequencing using fresh-cut potatoes from control and nitrogen-treated for 1 h groups at 25 ℃ to identify the miRNAs and their target genes involved in fresh-cut potato browning inhibition by nitrogen. The results revealed that four common differentially expressed miRNAs (DEmiRNAs) were identified as associated with browning. The correlation analysis indicated that fresh-cut potato browning was closely related to the expression of DEmiRNAs and their potential target genes. The miR172d targeting AP2/ERF and PLD, miR482e targeting ATPase GET3-like, and PC-3p-17015_391 targeting stachyose synthase are vital in the nitrogen inhibited fresh-cut potato browning by regulating the ethylene signaling pathway, membrane lipid metabolic process, ATPase activity, and carbohydrate metabolic process. This study provides new insights into fresh-cut potato browning inhibition and helps to improve the quality of fresh-cut potatoes using nitrogen.