| Title: | Analysis of Important Volatile Organic Compounds and Genes Produced by Aroma of Pepper Fruit by HS-SPME-GC/MS and RNA Sequencing |
| Author(s): | Qiu Y; Li Y; Wu L; Wei H; Fu J; Chen W; Lin S; Yang S; Zhang R; Shang W; Liao C; Zeng S; Luo Y; Cai W; |
| Address: | "Sanming Academy of Agricultural Sciences, Sanming 365509, China. Fujian Key Laboratory of Crop Genetic Improvement and Innovative Utilization for Mountain Area, Sanming 365509, China. Institute of Agricultural Quality Standards and Testing Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350002, China. Key Laboratory of Applied Genetics of Universities in Fujian Province, Fujian Agriculture and Forestry University, Fuzhou 350002, China. College of Horticultural Sciences, Zhejiang Agriculture and Forestry University, Hangzhou 350002, China" |
| ISSN/ISBN: | 2223-7747 (Print) 2223-7747 (Electronic) 2223-7747 (Linking) |
| Abstract: | "Pepper is an important condiment, and its aroma affects its commercial value. In this study, transcriptome sequencing and combined headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the differentially expressed genes and volatile organic compounds in spicy and non-spicy pepper fruits. Compared with non-spicy fruits, there were 27 up-regulated volatile organic compounds (VOCs) and 3353 up-regulated genes (Up-DEGs) in spicy fruits. The results of KEGG enrichment analysis of the Up-DEGs combined with differential VOCs analysis showed that fatty acid biosynthesis and terpenoid biosynthesis may be the main metabolic pathways for aroma differences between non-spicy and spicy pepper fruits. The expression levels of the fatty acid biosynthesis-related genes FAD, LOX1, LOX5, HPL, and ADH and the key terpene synthesis gene TPS in spicy pepper fruits were significantly higher than those in non-spicy pepper fruits. The differential expression of these genes may be the reason for the different aroma. The results can provide reference for the development and utilization of high-aroma pepper germplasm resources and the breeding of new varieties" |
| Keywords: | Capsicum annuum aroma fatty acid biosynthesis terpene synthesis volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINEQiu, Yinhui Li, Yongqing Wu, Lidong Wei, Hang Fu, Jianwei Chen, Weiting Lin, Shuting Yang, Sheng Zhang, Rui Shang, Wei Liao, Chengshu Zeng, Shaogui Luo, Ying Cai, Weiwei eng 2020N0047/grants from the Guiding project of Fujian Province of China/ Switzerland 2023/06/28 Plants (Basel). 2023 Jun 8; 12(12):2246. doi: 10.3390/plants12122246" |
