Figure Legends
Figure 1. Firmness and ethylene production in peach fruit after
harvest during shelf life. (a) Flesh firmness. (b) Ethylene production
rate. Peach fruits were primarily held at 5 °C for 2 days and then
stored at 25 °C or 35 °C for 7d.
P-values indicated the significance
of difference between HT and CT which were calculated by Wilcoxon signed
rank test. HT, high temperature (35
°C); CT, common temperature (25 °C).
Figure 2. Overview of gene expression differences between HT
and CT. (a) Number of genes expressed during shelf life. (b) Number of
DEGs identified between HT and CT at each time point (adjusted-P
< 0.05). (c) The number of DEGs in TF family. Up,
up-regulated; Down, down-regulated; HT, high temperature; CT, common
temperature; DEGs, differentially expressed genes.
Figure 3. GO enrichment of differentially expressed genes. (a)
GO enrichment of up-regulated DEGs. (b) GO enrichment of down-regulated
DEGs. HT, high temperature; CT, common temperature; DEGs, differentially
expressed genes.
Figure 4. Expression profiles of CALMs (a) and MAPKs (b) genes.
P-values indicated the significance of difference between HT and CT
which were calculated by Wilcoxon signed rank test. HT, high
temperature; CT, common temperature; FPKM, fragments per kilobase of
exon per million reads mapped; CALM, calmodulin; MAPK, mitogen-activated
protein kinase.
Figure 5. Expression profiles of genes related to auxin
biosynthesis, transport and signaling. P-values indicated the
significance of difference between HT and CT which were calculated by
Wilcoxon signed rank test. HT, high temperature; CT, common temperature;
FPKM, fragments per kilobase of exon per million reads mapped; TRPA,
tryptophan synthase alpha chain; TRPB, tryptophan synthase beta chain;
IGPS, indole-3-glycerol phosphate synthase; YUCCA, indole-3-pyruvate
monooxygenase; AMI, amidase; ALDH, aldehyde dehydrogenase (NAD+); AUX1,
auxin influx carrier; TIR, transport inhibitor response.
Figure 6. Aux/IAA clustering in HT and CI fruits. (a)
Clustering of expression profiles of Aux/IAA genes. The color from green
to red means the expression level from low to high. (b) The average
expression level of genes in each clustering group during HT and CT
storage. HT, high temperature; CT, common temperature; FPKM, fragments
per kilobase of exon per million reads mapped.
Figure 7. Enzymatic activity changes in peach fruit during
different temperature shelf life. (a) ACO,
1-aminocyclopropane-1-carboxylic acid oxidase. (b) ACS,
1-aminocyclopropane-1-carboxylic acid synthase. P-values indicated the
significance of difference between HT and CT which were calculated by
Wilcoxon signed rank test. HT, high temperature; CT, common temperature.
Figure 8. Expression profiles of genes related to (a) ethylene
biosynthesis and (b) signaling pathway. P-values indicated the
significance of difference between HT and CT which were calculated by
Wilcoxon signed rank test. HT, high temperature; CT, common temperature;
FPKM, fragments per kilobase of exon per million reads mapped; SAMS,
S-adenosylmethionine synthetase; ACO, 1-aminocyclopropane-1-carboxylic
acid oxidase; ACS, 1-aminocyclopropane-1-carboxylic acid synthase; ETR,
ethylene receptor; ERS, ethylene response sensor; EIN, ethylene
insensitive; CTR, constitutive triple response; SIMKK, mitogen-activated
protein kinase kinase; EBF, EIN3-binding F-box protein.
Figure 9. Relationship between modules and physiological
traits. The correlation coefficient R and the corresponding P-value (in
parenthesis) are shown in each grid. The color in heatmap from blue to
red means the correlation coefficient from negative (-1) to positive
(1).
Figure 10. A proposed model for postharvest peach fruit
response to high temperature. Red color indicates positive effect and
green color indicates the opposite.