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Metabolomic and transcriptomic integration reveals the mechanism of aroma formation as strawberries naturally turn colors while ripening

文献类型： 外文期刊

作者： Fang, Xianping 1 ; Shen, Jiansheng 2 ; Zhang, Liqing 1 ; Zou, Xiaohua 1 ; Jin, Liang 3 ;

作者机构： 1.Shanghai Acad Agr Sci, Inst Forestry & Pomol, Shanghai 201403, Peoples R China

2.Jinhua Acad Agr Sci, Jinhua 321017, Peoples R China

3.Zhejiang Acad Agr Sci, Zhejiang Inst Landscape Plants & Flowers, Hangzhou 311251, Peoples R China

关键词： Strawberry; Flavor; Precursor; Volatile; Ester

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 460 卷

页码：

收录情况： SCI

摘要： Aroma is an important indicator of fruit flavor, but mechanisms of aroma formation in strawberries ( Fragaria spp.) during natural ripening are still not clear. In this study, aroma compounds in strawberry cultivars were analyzed using gas chromatography-mass spectrometry (GC-MS). Richly creamy strawberry cultivars in particular expressed high levels of vanillin acetate and coumarin (up-regulated by 12.6- and 9.8-fold, respectively), while the aroma-free cultivars were dominated by differential changes in terpenes and alcohols. Further research using liquid chromatography-mass spectrometry (LC-MS) and RNA-Seq indicated that the activation of the phenylpropanoid biosynthesis and alpha-linolenic acid metabolic pathways constituted the key to formation of aroma compounds in creamy strawberry cultivars. The results of this study not only provide a well-defined database to detect aroma compounds in different strawberry cultivars but also explore the underlying mechanisms of creamy aroma formation in strawberries.

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