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Plant Physiol Biochem

Title:		Integrated metabolome and transcriptome analysis of the regulatory network of volatile ester formation during fruit ripening in pear
Author(s):		Li X; Qi L; Zang N; Zhao L; Sun Y; Huang X; Wang H; Yin Z; Wang A;
Address:		"Key Laboratory of Fruit Postharvest Biology, Shenyang, 110866, China; Key Laboratory of Protected Horticulture, National & Local Joint Engineering Research Center of Northern Horticultural Facilities Design & Application Technology, Shenyang, 110866, China; College of Horticulture, Shenyang Agricultural University, Shenyang, 110866, China. Key Laboratory of Fruit Postharvest Biology, Shenyang, 110866, China; Key Laboratory of Protected Horticulture, National & Local Joint Engineering Research Center of Northern Horticultural Facilities Design & Application Technology, Shenyang, 110866, China; College of Horticulture, Shenyang Agricultural University, Shenyang, 110866, China. Electronic address: yinzp@syau.edu.cn. Key Laboratory of Fruit Postharvest Biology, Shenyang, 110866, China; Key Laboratory of Protected Horticulture, National & Local Joint Engineering Research Center of Northern Horticultural Facilities Design & Application Technology, Shenyang, 110866, China; College of Horticulture, Shenyang Agricultural University, Shenyang, 110866, China. Electronic address: awang@syau.edu.cn"
Journal Title:		Plant Physiol Biochem
Year:		2022
Volume:		20220514
Issue:
Page Number:		80 - 90
DOI:		10.1016/j.plaphy.2022.04.030
ISSN/ISBN:		1873-2690 (Electronic) 0981-9428 (Linking)
Abstract:		"'Nanguo' pear (Pyrus ussuriensis Maxim.) is a typical climacteric fruit with an attractive aroma after postharvest ripening. Esters are the key volatile compounds determining the typical aroma formation. However, the mechanism of aroma-related ester formation remains largely unknown. In this study, we performed transcriptome and metabolome analyses to reveal the changes of aroma-related compounds during pear ripening in the optimal taste period (OTP). During the pear ripening process, typical fatty acid-derived volatile organic compounds (VOCs) are transformed from aldehydes, alcohols, and ketones to esters, where ethyl hexanoate, hexyl acetate, and ethyl butanoate are the dominant esters in the OTP. Rich aroma-related esters in the OTP are associated with the accumulation of important precursors of aroma volatiles, including linoleic acid, alpha-linolenic acid, gamma-linolenic acid, and oleic acid. Genes encoding key biosynthetic enzymes are associated with the altered levels of aroma-related esters. The candidate genes associated with the high levels of aroma-related esters in 'Nanguo' pears are PuFAD2, PuLOX2, PuLOX5, and PuAAT. Additionally, transcription factor (TF) genes such as PuWRKY24, PuIAA29, and PuTINY may play crucial roles in aroma formation during fruit ripening. Hence, we summarized the TFs that regulate VOC metabolism in different fruit species. The results provided a foundation for further research on aroma-related esters in 'Nanguo' pears and could help to elucidate the mechanisms regulating fruit quality improvement"
Keywords:		"Esters Food Storage/methods Fruit/metabolism Gene Expression Profiling Gene Expression Regulation, Plant Metabolome Odorants/analysis *Pyrus/metabolism *Volatile Organic Compounds/metabolism Aroma-related esters Nanguo' pear Transcription factor Transcrip;"
Notes:		"MedlineLi, Xiaojing Qi, Liyong Zang, Nannan Zhao, Lihong Sun, Yiqing Huang, Xuanting Wang, Hongyu Yin, Zepeng Wang, Aide eng France 2022/06/07 Plant Physiol Biochem. 2022 Aug 15; 185:80-90. doi: 10.1016/j.plaphy.2022.04.030. Epub 2022 May 14"