Multi-omics analysis unravels chemical roadmap and genetic basis for peach fruit aroma improvement
文献类型： 外文期刊
作者： Cao, Xiangmei 1 ; Su, Yike 1 ; Zhao, Ting 2 ; Zhang, Yuanyuan 3 ; Cheng, Bo 1 ; Xie, Kaili 1 ; Yu, Mingliang 3 ; Allan, Andrew 4 ; Klee, Harry 1 ; Chen, Kunsong 1 ; Guan, Xueying 2 ; Zhang, Yuyan 3 ; Zhang, Bo 1 ;
作者机构： 1.Zhejiang Univ, Lab Fruit Qual Biol, Zhejiang Key Lab Hort Crop Qual Improvement, Zijingang Campus, Hangzhou 310058, Peoples R China
2.Zhejiang Univ, Adv Seed Inst, Plant Precis Breeding Acad, Coll Agr & Biotechnol,Zhejiang Prov Key Lab Crop G, Hangzhou 300058, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Pomol, Jiangsu Key Lab Hort Crop Genet Improvement, Nanjing 210014, Jiangsu, Peoples R China
4.New Zealand Inst Plant & Food Res Ltd Plant & Food, Auckland Mail Ctr, Private Bag 92169, Auckland 1142, New Zealand
5.Zhejiang Univ, Hainan Inst, Sanya 572000, Hainan, Peoples R China
期刊名称：CELL REPORTS （ 影响因子：7.5； 五年影响因子：8.5 ）
ISSN： 2211-1247
年卷期： 2024 年 43 卷 8 期
页码：
收录情况： SCI
摘要： Selection of fruits with enhanced health benefits and superior flavor is an important aspect of peach breeding. Understanding the genetic interplay between appearance and flavor chemicals remains a major challenge. We identify the most important volatiles contributing to consumer preferences for peach, thus establishing priorities for improving flavor quality. We quantify volatiles of a peach population consisting of 184 accessions and demonstrate major reductions in the important flavor volatiles linalool and Z-3-hexenyl acetate in red-fleshed accessions. We identify 474 functional gene regulatory networks (GRNs), among which GRN05 plays a crucial role in controlling both red flesh and volatile content through the NAM/ATAF1/2/ CUC (NAC) transcription factor PpBL. Overexpressing PpBL results in reduced expression of PpNAC1, a positive regulator for Z-3-hexenyl acetate and linalool synthesis. Additionally, we identify haplotypes for three tandem PpAATs that are significantly correlated with reduced gene expression and ester content. We develop genetic resources for improvement of fruit quality.
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