Transcriptome and metabolome analyses provide insights into the fruit softening disorder of papaya fruit under postharvest heat stress

Heat stress in summer causes softening disorder in papaya but the molecular mechanism is not clear. In this study, papaya fruit stored at 35 °C showed a softening disorder termed rubbery texture. Analysis of the transcriptome and metabolome identified numerous differentially expressed genes (DEGs) and differentially accumulated metabolites (DAMs) between the fruit stored at 25 °C and 35 °C. The DEGs and DAMs related to lignin biosynthesis were upregulated, while those related to ethylene biosynthesis, sucrose metabolism, and cell wall degradation were downregulated under heat stress. Co-expression network analysis highlighted the correlation between the DEGs and metabolites associated with lignin biosynthesis, ethylene biosynthesis, and cell wall degradation under heat stress. Finally, the correlation analysis identified the key factors regulating softening disorder under heat stress. The study's findings reveal that heat stress inhibited papaya cell wall degradation and ethylene production, delaying fruit ripening and softening and ultimately resulting in a rubbery texture. [Display omitted] •Heat stress inhibit the ethylene production and delayed the fruit ripening.•Heat stress reduced the enzymes activities related to cell wall (CW) degradation.•Heat stress induced large number of DEGs in cell wall degradation related pathways.•Heat stress induced lignification and inhibit CW degradation, leads to rubbery texture.•Heat stress inhibited the metabolites related to CW degradation.