Metabolome and transcriptome profiling revealed the enhanced synthesis of volatile esters in Korla pear

文献类型： 外文期刊

第一作者： Liu, Yuan

作者： Liu, Yuan;Wen, Huan;Zhang, Hongyan;Chen, Jiajing;Xu, Juan;Liu, Yuan;Wen, Huan;Zhang, Hongyan;Chen, Jiajing;Xu, Juan;Yang, Xiaoping;Wu, Cuiyun;Wang, Jiangbo;Wu, Cuiyun;Wang, Jiangbo;Ming, Jiaqi

作者机构：

关键词： 'Korla pear' (Pyrus sinkiangensis); Flavor; Primary metabolites; Volatiles; Esters biosynthetic genes; OPLS-DA

期刊名称：BMC PLANT BIOLOGY （ 影响因子：5.3； 五年影响因子：5.9 ）

ISSN： 1471-2229

年卷期： 2023 年 23 卷 1 期

页码：

收录情况： SCI

摘要： BackgroundFlavor contributes to the sensory quality of fruits, including taste and aroma aspects. The quality of foods is related to their flavor-associated compounds. Pear fruits have a fruity sense of smell, and esters are the main contributor of the aroma. Korla pear are well known due to its unique aroma, but the mechanism and genes related to volatile synthesis have not been fully investigated.ResultsFlavor-associated compounds, including 18 primary metabolites and 144 volatiles, were characterized in maturity fruits of ten pear cultivars from five species, respectively. Based on the varied metabolites profiles, the cultivars could be grouped into species, respectively, by using orthogonal partial least squares discrimination analysis (OPLS-DA). Simultaneously, 14 volatiles were selected as biomarkers to discriminate Korla pear (Pyrus sinkiangensis) from others. Correlation network analysis further revealed the biosynthetic pathways of the compounds in pear cultivars. Furthermore, the volatile profile in Korla pear throughout fruit development was investigated. Aldehydes were the most abundant volatiles, while numerous esters consistently accumulated especially at the maturity stages. Combined with transcriptomic and metabolic analysis, Ps5LOXL, PsADHL, and PsAATL were screened out as the key genes in ester synthesis.ConclusionPear species can be distinguished by their metabolic profiles. The most diversified volatiles as well as esters was found in Korla pear, in which the enhancement of lipoxygenase pathway may lead to the high level of volatile esters at maturity stages. The study will benefit the fully usage of pear germplasm resources to serve fruit flavor breeding goals.

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