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<p>Aroma plays an important role in fruit quality. Among cultivated pears, Occidental pear fruits are distinguished by their strong aroma, whereas the majority of Oriental pear fruits lack this trait. Exploring the molecular mechanisms underlying key differential volatile aroma compounds between the two varietal groups will provide a theoretical foundation for enhancing the aroma-related quality properties of Oriental pear cultivars. However, research on this subject has been scarce. In the present study, we integrated metabolite and transcriptome analyses and molecular biology approaches to investigate the mechanisms underlying such differences. A total of 65 volatile aroma compounds and 44 transcription factors (TFs) were found to be associated with aroma profiles, exhibiting significant differences between the ‘Radana’ Occidental and the ‘Sucui No.1’ Oriental pear fruits. Notably, one bHLH TF, <i>PcSPT</i>, was more highly expressed in Occidental pear cultivars compared to Oriental pear cultivars and displayed expression characteristics consistent with the accumulation of volatile aroma compounds. Overexpression of the <i>PcSPT</i> gene in tomatoes resulted in significant changes in the levels of volatile compounds such as esters, terpenoids, ketones, alcohols, and aldehydes. Dual luciferase assays revealed that <i>Pc</i>SPT activated the transcription of the aroma-related gene <i>pycom13g09630</i>. Furthermore, <i>Pc</i>SPT interacted with <i>Pc</i>MYB44 to enhance the transcriptional activity of <i>pycom13g09630</i>. These findings provide insights into the formation mechanism of differential volatile aroma compounds between Occidental and Oriental pear fruits.</p>

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Identification of a bHLH transcription factor (PcSPT) associated with the accumulation of differential volatile aroma compounds between occidental (Pyrus communis) and oriental (Pyrus pyrifolia) pear cultivars

  • 期刊论文

  • 发表日期：

    2026年1月3日

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  • Jiao Wang,
  • Xian-Ping Guo,
  • Dong-Sheng Wang,
  • Zhong-Ying Wu,
  • Peng Guo,
  • Hui Jiang,
  • Zhen-Zhen Lü,
  • Yong-Ping Han

摘要

Aroma plays an important role in fruit quality. Among cultivated pears, Occidental pear fruits are distinguished by their strong aroma, whereas the majority of Oriental pear fruits lack this trait. Exploring the molecular mechanisms underlying key differential volatile aroma compounds between the two varietal groups will provide a theoretical foundation for enhancing the aroma-related quality properties of Oriental pear cultivars. However, research on this subject has been scarce. In the present study, we integrated metabolite and transcriptome analyses and molecular biology approaches to investigate the mechanisms underlying such differences. A total of 65 volatile aroma compounds and 44 transcription factors (TFs) were found to be associated with aroma profiles, exhibiting significant differences between the ‘Radana’ Occidental and the ‘Sucui No.1’ Oriental pear fruits. Notably, one bHLH TF, PcSPT, was more highly expressed in Occidental pear cultivars compared to Oriental pear cultivars and displayed expression characteristics consistent with the accumulation of volatile aroma compounds. Overexpression of the PcSPT gene in tomatoes resulted in significant changes in the levels of volatile compounds such as esters, terpenoids, ketones, alcohols, and aldehydes. Dual luciferase assays revealed that PcSPT activated the transcription of the aroma-related gene pycom13g09630. Furthermore, PcSPT interacted with PcMYB44 to enhance the transcriptional activity of pycom13g09630. These findings provide insights into the formation mechanism of differential volatile aroma compounds between Occidental and Oriental pear fruits.