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J Agric Food Chem

Title:		Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit ripening
Author(s):		Zhang B; Shen JY; Wei WW; Xi WP; Xu CJ; Ferguson I; Chen K;
Address:		"Laboratory of Fruit Quality Biology, Huajiachi Campus, Zhejiang University, Hangzhou 310029, China"
Journal Title:		J Agric Food Chem
Year:		2010
Volume:		58
Issue:		10
Page Number:		6157 - 6165
DOI:		10.1021/jf100172e
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Changes in characteristic aroma volatiles, levels of fatty acids as aroma precursors, and expression patterns of related genes, including lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), alcohol acyltransferase (AAT), and fatty acid desaturase (FAD), were studied in peach ( Prunus persica L. Batsch., cv. Yulu) fruit during postharvest ripening at 20 degrees C. Concentrations of n-hexanal, (E)-2-hexenal, (E)-2-hexenol, and (Z)-3-hexenol decreased, whereas the production of (Z)-3-hexenyl acetate, gamma-hexalactone, gamma-octalactone, gamma-decalactone, and delta-decalactone increased with fruit ripening. Lactones showed a clear pattern concomitant with the climacteric rise in ethylene production, with gamma-decalactone being the principal volatile compound at the late ripening stage. Of the LOX family genes, PpLOX2 and PpLOX3 had relatively high transcript levels initially followed by a decline with fruit ripening, while levels of PpLOX1 and PpLOX4 transcripts were upregulated by accumulated ethylene production. Expression of PpHPL1, PpADH1, PpADH2, and PpADH3 showed similar decreasing patterns during ripening. Expression levels of PpAAT1 showed a rapid increase during the first 2 days of postharvest ripening followed by a gradual decrease. Contents of polyunsaturated linoleic and linolenic acids increased, and saturated palmitic acid levels tended to decline as the fruit ripened. The increased levels of unsaturated fatty acids closely paralleled increasing expression of PpFAD1 and PpFAD2. The significance of gene expression changes in relation to aroma volatile production is discussed"
Keywords:		Acyltransferases/genetics Alcohol Dehydrogenase/genetics Aldehyde-Lyases/genetics Cytochrome P-450 Enzyme System/genetics Ethylenes/biosynthesis Fatty Acid Desaturases/genetics Fatty Acids/analysis/*metabolism Fruit/chemistry/*genetics/*growth & developme;
Notes:		"MedlineZhang, Bo Shen, Ji-Yuan Wei, Wen-Wen Xi, Wan-Peng Xu, Chang-Jie Ferguson, Ian Chen, Kunsong eng Research Support, Non-U.S. Gov't 2010/04/27 J Agric Food Chem. 2010 May 26; 58(10):6157-65. doi: 10.1021/jf100172e"