Integrated transcriptomic and metabolomic analysis of chili pepper fruits provides new insight into the regulation of the branched chain esters and capsaicin biosynthesis
文献类型： 外文期刊
作者： Heng, Zhou 1 ; Xu, Xiaowan 1 ; Xu, Xiaomei 1 ; Li, Ying 1 ; Wang, Hengming 1 ; Huang, Wenjie 2 ; Yan, Shijuan 2 ; Li, Tao 1 ;
作者机构： 1.Vegetable Res Inst, Guangdong Acad Agr Sci, Guangdong Key Lab New Technol Res Vegetables, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Agrobiol Gene Res Ctr, Guangdong Key Lab Crop Germplasm Resources Preserv, Guangzhou 510640, Peoples R China
关键词： Chilli pepper; Gas chromatograph-mass spectrometry; Transcriptomics; Metabolomics; Aroma; Capsaicin
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2023 年 169 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. Aroma is an important quality indicator of pepper, but the nature of the related volatiles is still not clear. In this study, we investigated the fruit of two pepper varieties, one with strong fruity aroma 'CC' Capsicum chinense and one without 'TJ' Capsicum annuum at four different developmental stages using transcriptomic and metabolomic analysis. The results showed that the content of green leaf volatiles (GLVs) was higher in TJ than in CC and was higher in the young fruit stage in both varieties. GLVs content was positively correlated with the expression of 13-LOX1, 2, 5 and HPL. But the levels of branched-chain (BC) esters and capsaicin were higher in CC, and were positively correlated with the expression of IMPS4 and DADH1. 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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