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
作者： Qiu, Yinhui 1 ; Li, Yongqing 1 ; Wu, Lidong 1 ; Wei, Hang 3 ; Fu, Jianwei 4 ; Chen, Weiting 1 ; Lin, Shuting 1 ; Yang, Sheng 4 ; Zhang, Rui 1 ; Shang, Wei 1 ; Liao, Chengshu 1 ; Zeng, Shaogui 1 ; Luo, Ying 1 ; Cai, Weiwei 1 ;
作者机构： 1.Sanming Acad Agr Sci, Sanming 365509, Peoples R China
2.Fujian Key Lab Crop Genet Improvement & Innovat Ut, Sanming 365509, Peoples R China
3.Fujian Acad Agr Sci, Inst Agr Qual Stand & Testing Technol, Fuzhou 350002, Peoples R China
4.Fujian Agr & Forestry Univ, Key Lab Appl Genet Univ Fujian Prov, Fuzhou 350002, Peoples R China
5.Zhejiang Agr & Forestry Univ, Coll Hort Sci, Hangzhou 350002, Peoples R China
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
页码：
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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