Scholarlink

<p>Volatile compounds are important components for determining consumer preference for fruits and their market value, as well as fruit quality. Generally, volatile esters and lactones contribute to characteristic fruity aroma attributes, and their biosynthesis is catalyzed by alcohol acyltransferase (AAT) in various fruits. In this study, we investigated the transcriptomes of the fruit of <i>Prunus mume</i> cultivars to identify the key genes associated with differences in volatile ester and γ-decalactone contents. Based on the results of co-expression network analysis, <i>AAT1</i> was classified into the module showing highly positive correlations with the content of volatile compounds. Among the <i>AAT1</i> homologs, only <i>AAT1</i> expression was correlated with the volatile content in <i>P. mume</i> cultivars and was remarkably higher in mature fruit. These results indicated that <i>AAT1</i> plays a central role in the production of volatile esters and γ-decalactone in <i>P. mume</i> fruit. Our phylogenetic and transcriptome analyses also showed evidence of gene duplications of the <i>AAT1</i> homologs in the ancestral rosaceous genome and of transcription factors that may be involved in volatile compound production. The identification of key genes for aroma development in <i>P. mume</i> fruit provides a basis for breeding programs focusing on flavor improvement.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

A Comparative Transcriptome Analysis Reveals the Genes Associated with Differential Volatile Compound Contents in the Fruit of Prunus mume Cultivars

  • 期刊论文

  • 发表日期：

    2025年11月17日

查看全文
  • Takuya Morimoto,
  • Hiromi Namikawa,
  • Shota Moriuchi,
  • Haruki Imai,
  • Rio Yamauchi,
  • Chihiro Kohsaka,
  • Tomoaki Kashiwamoto,
  • Hikaru Tajima,
  • Takaaki Oe,
  • Ryohei Nakano,
  • Atsushi Fukushima,
  • Koji Numaguchi,
  • Yuto Kitamura,
  • Akihiro Itai

摘要

Volatile compounds are important components for determining consumer preference for fruits and their market value, as well as fruit quality. Generally, volatile esters and lactones contribute to characteristic fruity aroma attributes, and their biosynthesis is catalyzed by alcohol acyltransferase (AAT) in various fruits. In this study, we investigated the transcriptomes of the fruit of Prunus mume cultivars to identify the key genes associated with differences in volatile ester and γ-decalactone contents. Based on the results of co-expression network analysis, AAT1 was classified into the module showing highly positive correlations with the content of volatile compounds. Among the AAT1 homologs, only AAT1 expression was correlated with the volatile content in P. mume cultivars and was remarkably higher in mature fruit. These results indicated that AAT1 plays a central role in the production of volatile esters and γ-decalactone in P. mume fruit. Our phylogenetic and transcriptome analyses also showed evidence of gene duplications of the AAT1 homologs in the ancestral rosaceous genome and of transcription factors that may be involved in volatile compound production. The identification of key genes for aroma development in P. mume fruit provides a basis for breeding programs focusing on flavor improvement.