An integrated metabolome and transcriptome approach reveals the fruit flavor and regulatory network during jujube fruit development
文献类型： 外文期刊
作者： Lu, Dongye 1 ; Zhang, Lei 2 ; Wu, Yang 1 ; Pan, Qinghua 1 ; Zhang, Yuping 1 ; Liu, Ping 3 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Forestry & Pomol, Beijing, Peoples R China
2.Chinese Acad Forestry, Res Inst Forestry, State Key Lab Tree Genet & Breeding, Key Lab Tree Breeding & Cultivat Natl Forestry, Beijing, Peoples R China
3.Hebei Agr Univ, Res Ctr Chinese Jujube, Baoding, Peoples R China
关键词： Ziziphus jujuba; metabolome; transcriptome; fruit quality; regulatory network
期刊名称：FRONTIERS IN PLANT SCIENCE （ 影响因子：6.627； 五年影响因子：7.255 ）
ISSN： 1664-462X
年卷期： 2022 年 13 卷
页码：
收录情况： SCI
摘要： The fruit flavor is a key economic value attribute of jujube. Here we compared metabolomes and transcriptomes of "Mazao" (ST) and "Ping'anhuluzao" (HK) with unique flavors during fruit development. We identified 437 differential metabolites, mainly sugars, acids, and lipids. Fructose, glucose, mannose and citric acid, and malic acid are the determinants of sugar and acid taste of jujube fruit. Based on the transcriptome, 16,245 differentially expressed genes (DEGs) were identified, which were involved in "glucosyltransferase activity," "lipid binding," and "anion transmembrane transporter activity" processes. Both transcriptome and metabolome showed that developmental stages 2 and 3 were important transition periods for jujube maturation. Based on WGCNA and gene-metabolite correlation analysis, modules, and transcription factors (ZjHAP3, ZjTCP14, and ZjMYB78) highly related to sugar and acid were identified. Our results provide new insights into the mechanism of sugar and acid accumulation in jujube fruit and provide clues for the development of jujube with a unique flavor.
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