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RNA-Seq Reveals the Effect of Ethylene on the Volatile Organic Components (VOCs) of Cavendish Banana at Different Post-harvesting Stages

文献类型： 外文期刊

作者： Dou, Tongxin 1 ; Hu, Chunhua 1 ; Zhao, Shujing 1 ; Gao, Huijun 1 ; He, Weidi 1 ; Deng, Guiming 1 ; Sheng, Ou 1 ; Bi, Fang 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Inst Fruit Tree Res, 80 Dafeng 2nd St, Guangzhou 510640, Peoples R China

2.Key Lab South Subtrop Fruit Biol & Genet Resource, Minist Agr, Guangzhou 510640, Peoples R China

3.Key Lab Trop & Subtrop Fruit Tree Res, Guangzhou 510640, Guangdong, Peoples R China

关键词： Banana; Candidate genes; Fruit ripening; Transcriptome; Volatile aroma components

期刊名称：JOURNAL OF PLANT GROWTH REGULATION （ 影响因子：4.169； 五年影响因子：4.038 ）

ISSN： 0721-7595

年卷期：

页码：

收录情况： SCI

摘要： Aroma serves as one of the decisive factors influencing the value of banana commodities. Most of characteristic volatile organic components (VOCs) are formed during post-harvesting. However, the changing of VOCs of banana at different post-harvesting stages remain ambiguous. In this study, the VOCs of Cavendish banana for the four typical post-harvesting stages (green stage/half of yellow stage/yellow ripening stage/over ripening stage) are clarified using headspace solid phase micro-extraction (HS-SPME), combined with gas chromatography-mass spectrometry (GC-MS). The results inferred that the relative content of branched-chain esters such as acetate and butyrate, which form the main contributors of aroma in bananas, is higher in the T2 and T3 stages. Further, RNA-Seq technology was employed to clarify the formation mechanism of banana aroma in the post-harvesting stage. The MaTGL4 gene of the linoleic acid metabolism pathway and the MaBCAT3 and MaBCAT5 genes of the valine, leucine and isoleucine degradation pathway in banana suggest the expression is active late in the ripening stage, and the upregulated expression of these genes is analogous to the formation of aroma components such as branched-chain esters and hexenal. The above results not only provide baseline data on the differences in physical and chemical properties of VOCs in various post-harvesting stages of banana production, but also provide theoretical guidance facilitating the subsequent improvement of the commercial value of bananas through genetic improvement.

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