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.