Identification of the miRNAs and their target genes involved in fresh‐cut potato browning inhibition by nitrogen.

Summary: Browning decreases the quality and shortens the shelf life of fresh‐cut potato, 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 °C 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 APETALA2/ethylene response factor and phospholipase D, 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 signalling 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 potato using nitrogen. [ABSTRACT FROM AUTHOR]