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Analysis of volatile compounds and their potential regulators in four high-quality peach (Prunus persica L.) cultivars with unique aromas

文献类型： 外文期刊

作者： Zhang, Yuanyuan 1 ; Liu, Wenjing 1 ; Zhang, Binbin 1 ; Zhang, Yuyan 1 ; Cai, Zhixiang 1 ; Song, Hongfeng 1 ; Ma, Ruijuan 1 ; Yu, Mingliang 1 ;

作者机构： 1.Jiangsu Key Lab Hort Crop Genet Improvement, Inst Pomol, Jiangsu Acad Agr Sci, Nanjing 210014, Peoples R China

2.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China

关键词： Peach; Aroma; Volatile compounds; Regulator; Biosynthetic pathways

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 160 卷

页码：

收录情况： SCI

摘要： The significant decline of flavor in modern commercial peach (Prunus persica L.) cultivars has become a serious problem for producers and consumers; therefore, understanding peach flavor is important for improving commercial cultivars. Here we analyzed the volatiles in the Four Nationwide Traditional Famous Peach of China, 'Bai Hua Shui Mi,' 'Feng Hua Yu Lu,' 'Fei Cheng Tao,' and 'Shen Zhou Mi Tao', which are well known for their flavors and long cultivation history. We determined the major volatile groups and volatiles unique to and common among each cultivar. Eight odors were dominant in the peach aromas. We measured the expression levels of the genes encoding biosynthetic enzymes and transcription factors associated with the important volatiles. This revealed differences among cultivars in three volatile compound biosynthetic pathways: the beta-oxidation pathway (epoxide hydrolase genes [Prupe.3G156700, Prupe.7G041200] and acyl-coA oxidase genes [Prupe.7G067100]); lipoxygenase pathway (lipoxygenase genes [Prupe.4G047800, Prupe.6G324100]); terpenoid pathway (phytoene synthase genes [Prupe.3G013200, Prupe.3G178500], terpene synthase genes [Prupe.4G030300, Prupe.4G030400], and zeta-carotene desaturase genes [Prupe.6G340000]). Expression of a bHLH transcription factor (Prupe.8G157500) was also associated with the important volatiles. These results provide a greater understanding of the aromas of these high-quality peach cultivars, which could contribute to efforts to improve peach fruit aroma.

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