Identification of Key Genes Controlling Flavor Changes During Jujube Fruit Development by Integrating Transcriptome and Metabolome Analysis
文献类型： 外文期刊
作者： Zhang, Xin 1 ; Wen, Xurui 1 ; Xu, Wendi 1 ; Ren, Yufeng 1 ; Wei, Tianjun 2 ; Li, Hui 2 ; Zhou, Jun 1 ; Bei, Zhanlin 1 ;
作者机构： 1.North Minzu Univ, Sch Biol Sci & Engn, Yinchuan 750021, Peoples R China
2.Ningxia Acad Agr & Forestry Sci, Inst Hort, Yinchuan 750002, Peoples R China
关键词：
期刊名称：AGRONOMY-BASEL （ 影响因子：3.4； 五年影响因子：3.8 ）
ISSN：
年卷期： 2025 年 15 卷 6 期
页码：
收录情况： SCI
摘要： To elucidate the molecular mechanisms that underlie jujube (Ziziphus jujuba) flavor synthesis, we integrated transcriptomic and metabolomic analyses on the 'Lingwuchangzao' cultivar across seven developmental stages. Our multi-omics approach detected 750 metabolites, categorized into 11 primary and 35 secondary classes, with K-means clustering revealing significant stage-specific variations in sugars, alcohols, and organic acids. KEGG enrichment analysis identified differentially expressed genes (DEGs) in key metabolic pathways, including carbohydrate metabolism and plant hormone signal transduction, showing dynamic changes during development. Weighted gene co-expression network analysis (WGCNA) further pinpointed gene networks related to starch/sucrose and carbon metabolism, and eight novel genes linked to starch and fatty acid metabolism. Notably, the white ripening stage (BS) emerged as the critical phase for flavor compound accumulation, offering new molecular insights and targets for quality improvement.
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