Characterization of odor-contributing volatile in Capsicum chinense 'JT-1'fruits during development and transcriptome analysis of key fruit-aroma formation periods

文献类型： 外文期刊

第一作者： Heng, Zhou

作者： Heng, Zhou;Xu, Xiaowan;Xu, Xiaomei;Wang, Hengming;Li, Zhenxing;Li, Zhiliang;You, Qian;Sun, Baojuan;Gong, Chao;Yin, Yan;Li, Ying;Li, Tao;Liu, Lei;Li, Ying;Li, Tao

作者机构：

关键词： Chili pepper; GC-O-MS; Volatile organic compounds; Transcriptome

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：4.3； 五年影响因子：4.5 ）

ISSN： 0304-4238

年卷期： 2023 年 309 卷

页码：

收录情况： SCI

摘要： Chili pepper (Capsicum spp.) is one of the world's most popular vegetables and spices. C. chinense is a widely consumed domesticated pepper species. Most varieties of this species have distinctive fruity aromas, a trait with high commercial value. Studies have shown that branched-chain esters are the main contributors to the fruity aroma; however, the mechanisms of their accumulation and regulation remain elusive. In this work, we con-ducted gas chromatography-olfactometry-mass spectrometry analysis of C. chinense pepper 'JT-1' fruits har-vested from 1 to 7 weeks after flowering (WAF). The main odor-contributing volatile of fruity aroma in 'JT-1' fruits was 4-methylpentyl 3-methylbutanoate, the concentration of which dramatically increased at 4 WAF. A shift in the dominant volatile organic compound (VOC) profile from aldehydes and alcohols to esters occurred from 3 to 4 WAF. Transcriptome analysis of fruits at these two stages and qPCR results revealed that the up-regulating of CcBcat4 may play an essential role in accumulating of 4-methylpentyl 3-methylbutanoate in chili pepper. Our findings shed light on the molecular mechanism of aroma biosynthesis in pepper and provide a theoretical basis for the molecular breeding of high-quality pepper fruits.

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