Analysis of Important Volatile Organic Compounds and Genes Produced by Aroma of Pepper Fruit by HS-SPME-GC/MS and RNA Sequencing

文献类型： 外文期刊

第一作者： Qiu, Yinhui

作者： Qiu, Yinhui;Li, Yongqing;Wu, Lidong;Chen, Weiting;Lin, Shuting;Zhang, Rui;Shang, Wei;Liao, Chengshu;Zeng, Shaogui;Luo, Ying;Cai, Weiwei;Qiu, Yinhui;Li, Yongqing;Wu, Lidong;Chen, Weiting;Lin, Shuting;Zhang, Rui;Shang, Wei;Liao, Chengshu;Zeng, Shaogui;Luo, Ying;Cai, Weiwei;Wei, Hang;Fu, Jianwei;Yang, Sheng;Cai, Weiwei

作者机构：

关键词： Capsicum annuum; aroma; volatile organic compounds; fatty acid biosynthesis; terpene synthesis

期刊名称：PLANTS-BASEL （ 影响因子：4.5； 五年影响因子：4.8 ）

ISSN：

年卷期： 2023 年 12 卷 12 期

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收录情况： SCI

摘要： 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.

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