Comparative Study of Volatile Compounds and Expression of Related Genes in Fruit from Two Apple Cultivars during Different Developmental Stages

Feng, Shuyi; ChengTai, Yan; Zhang, Tianhao; Ji, Miaomiao; Tao, Ran; Gao, Hua

doi:10.3390/molecules26061553

Cited by 9 publications

(9 citation statements)

References 45 publications

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“… 21 , 22 The aroma derivatives formed through the LOX pathway are primarily synchronized by fatty acid desaturase (FAD), LOX, hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), and alcohol acyltransferase (AAT) coding genes. 23 , 24 In recent years, many candidate genes involved in this pathway have been identified in apple, 25 mango, 26 grapes, 27 pear, 28 peach, 29 tomato, 30 strawberry, 31 and kiwifruit. 32 β-oxidation, as well as amino acids such as alanine, valine, leucine, isoleucine, and phenylalanine, is a potential precursor of acyl-CoAs.…”

Section: Introductionmentioning

confidence: 99%

“…Research evidence showed that fatty acids and amino acids are the major precursors of aroma biosynthesis in most fruit species . Specifically, fatty-acid-regulated lipoxygenase (LOX) and β-oxidation processes are the major determinants for the biosynthesis of aldehydes, alcohols, and straight-chain esters. , The aroma derivatives formed through the LOX pathway are primarily synchronized by fatty acid desaturase (FAD), LOX, hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), and alcohol acyltransferase (AAT) coding genes. , In recent years, many candidate genes involved in this pathway have been identified in apple, mango, grapes, pear, peach, tomato, strawberry, and kiwifruit . β-oxidation, as well as amino acids such as alanine, valine, leucine, isoleucine, and phenylalanine, is a potential precursor of acyl-CoAs. , Later on, acyl-CoAs leads to the biosynthesis of aroma volatiles through the functional mechanism of acyltransferase, decarboxylation, oxidation, and reduction-related enzymes .…”

Section: Introductionmentioning

confidence: 99%

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Transcriptome and Metabolome Analyses Provide Insights Into the Composition and Biosynthesis of Grassy Aroma Volatiles in White-Fleshed Pitaya

Liang

et al. 2022

ACS Omega

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Aroma is one of the major inherent quality characteristics in fruits. Understanding the composition of aroma volatiles and their biosynthesis mechanism is crucial to improving fruit quality. However, the biosynthesis mechanism of aroma volatiles has not been characterized yet in white-fleshed pitaya ( Hylocereus undatus ). This study was performed to investigate aroma volatiles and related gene expression patterns in the pulp of “mild grassy” and “strong grassy” aroma cultivars. Analysis of volatile composition and concentration showed that aldehydes, alcohols, esters, and alkenes were predominant in both cultivars. However, comparative analysis revealed a significant difference in the concentration of several metabolites, particularly hexanal and 1-hexanol. The results of the comparative transcriptome identified a large number of aroma-related differentially expressed genes. The majority of these genes were enriched in fatty acid and isoleucine degradation pathways. According to integrative analyses, changes in the expression of lipoxygenase pathway genes, specifically FAD, LOXs, HPLs , and ADHs , probably lead to the difference in strength of “grassy” aroma between both cultivars. The qRT-PCR of 18 aroma-related genes was performed to validate the transcriptome analysis. Our results identified key genes and pathways connected with the biosynthesis of aroma volatiles in white-fleshed pitaya. These results will be useful to dissect the genetic mechanism of fruit aroma in white-fleshed pitaya.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Transcriptome and Metabolome Analyses Provide Insights Into the Composition and Biosynthesis of Grassy Aroma Volatiles in White-Fleshed Pitaya

Liang

et al. 2022

ACS Omega

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“…Our observations of volatile compounds are in accordance with the reported data on enzyme regulation in Golden Delicious and Jonagold apples, particularly for the activities of the lipoxygenase (LOX) [ 40 ] and alcohol dehydrogenase (ADH) [ 41 ]. Additionally, the amino transferase activity is also reported to increase during fruit development in Fuji apples, and thus the increase of branched alcohols [ 42 ].…”

Section: Resultsmentioning

confidence: 99%

“…However, advanced ripeness of the fruits leads to an increased bioavailability of precursors leading to high ester concentrations and thus to high fruitiness of the ripe products [ 44 ]. On the other hand, many enzymes involved in the bio-formation of esters, such as ADH and LOX, demonstrate higher activity in mature fruits compared to unripe Fuji and Ruixue samples [ 42 ]. With respect to the current harvest recommendation, the given correlations in Figure 2 show very clearly that for the formation of fruitiness, Crimson Crisp apples require longer on-tree ripening than approx.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Attributes, Volatile Profile and Sensory Quality of Organic Crimson Crisp Apples during On-Tree Maturation

Pontesegger

Rühmer²,

Siegmund

2023

Foods

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When new apple cultivars are planted, knowledge of their maturation and ripening behavior and, as a consequence, the best time for their harvest is of utmost importance for providing fruits of the highest quality to consumers. In this study, we followed the on-tree maturation and ripening behavior of organic Crimson Crisp apples over a period of almost 3 months. With the weekly analyses of basic fruit quality attributes (weight, fruit firmness, total soluble solids, titratable acids, starch degradation) in combination with the fruit volatilome (primary and secondary volatiles) and sensory analysis, we obtained a holistic picture of the maturation and ripening properties of this new variety. We could show that at the recommended harvest window, which is based on the degree of starch degradation alone, the fruit development is not finished. Synthesis of aroma volatiles—which is strongly related to the expression of pronounced fruity, apple-like flavor—requires two additional weeks of on-tree ripening. Results indicate an upregulation of 13-LOX at very early maturation stages, while upregulation of 9-LOX and enzyme systems involved in the β-oxidation pathway requires a prolonged on-tree maturation period. The results of this study demonstrate that the analysis of basic fruit quality attributes is not sufficient for understanding the properties of apples. However, we demonstrate that the analysis of the fruit volatilome is a valuable and necessary tool for optimizing the quality of new apple varieties.

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“…Transcriptome and metabolome analyses showed that LOXs could lead to differences in the strength of the “grassy” aroma between two white-fleshed pitaya cultivars [ 47 ]. Studies showed that the LOX enzyme activity in apple [ 48 , 49 , 50 , 51 ], strawberry [ 52 , 53 ], peach [ 28 , 54 ], pear [ 55 ], and grapes [ 56 ] was directly related to fruit ripening and fruit aroma formation. TomLOXC was confirmed to be involved in the production of fatty-acid-derived C5 and C6 flavor compounds [ 57 , 58 ].…”

Section: Discussionmentioning

confidence: 99%

Genome-Wide Association and Expression Analysis of the Lipoxygenase Gene Family in Passiflora edulis Revealing PeLOX4 Might Be Involved in Fruit Ripeness and Ester Formation

Huang

Ma²,

Wu³

et al. 2022

IJMS

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Aroma is an important factor in fruit quality. Passiflora edulis (passion fruit) is popular among consumers because of its rich flavor and nutritional value. Esters are the main components of the volatile aroma of passion fruit. Lipoxygenase (LOX), as the first key enzyme upstream of esters, may play an important role in the formation of passion fruit aroma. In this study, a total of 12 passion fruit LOX (PeLOX) members were screened out based on the Passiflora edulis genome database, which were distributed unevenly on 6 chromosomes, all containing the highly conserved lipoxygenase domain and some containing the PLAT domain. The gene structure, evolutionary analysis and cis-acting elements of the family members were predicted in this study. Transcriptome analysis showed that 12 PeLOX genes had different degrees of response to different abiotic stresses (drought stress, salt stress, cold stress, and high temperature). PeLOX1, PeLOX2, PeLOX7, PeLOX11, and PeLOX12 responded significantly to various abiotic stresses, while PeLOX8 and PeLOX9 had little change in expression in all stresses. Quantitative real-time PCR (qRT-PCR) in six tissues revealed that the 12 PeLOX genes exhibited tissue expression specificity, and the relative expression of most genes were particularly high in the roots, stems, and fruits. Focusing on passion fruit ripening and ester synthesis, the transcriptomic analysis showed that with the increase in fruit development and fruit maturity, the expression levels of PeLOX1, PeLOX9, PeLOX11, and PeLOX12 showed downregulated expression, while PeLOX2 and PeLOX4 showed upregulated expression. In particular, the upregulation trend of PeLOX4 was the most obvious, and the qRT-PCR results were consistent with the transcriptome result. Pearson correlation analysis showed that with the development and ripening of fruit, the expression level of PeLOX4, LOX enzyme activity and total ester content all showed an increasing trend, in particular during the period when the peel was red and shrank (from T2 to T3 stage), the esters’ contents increased by 37.4 times; the highest expression levels were all in the T3 period. The results indicated that PeLOX4 may be a candidate gene involved in fruit ripeness and the formation of volatile aroma compounds, with the increase in fruit ripening, the expression level of PeLOX4 increased and the LOX enzyme activity increased accordingly, thereby promoting the synthesis of volatile esters in fruit pulp. Our discovery lays the foundation for the functional study of LOX in passion fruit.

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Comparative Study of Volatile Compounds and Expression of Related Genes in Fruit from Two Apple Cultivars during Different Developmental Stages

Cited by 9 publications

References 45 publications

Transcriptome and Metabolome Analyses Provide Insights Into the Composition and Biosynthesis of Grassy Aroma Volatiles in White-Fleshed Pitaya

Transcriptome and Metabolome Analyses Provide Insights Into the Composition and Biosynthesis of Grassy Aroma Volatiles in White-Fleshed Pitaya

Physicochemical Attributes, Volatile Profile and Sensory Quality of Organic Crimson Crisp Apples during On-Tree Maturation

Genome-Wide Association and Expression Analysis of the Lipoxygenase Gene Family in Passiflora edulis Revealing PeLOX4 Might Be Involved in Fruit Ripeness and Ester Formation

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