Metabolic engineering of aroma components in fruits

Aragüez, Irene; Valpuesta, Victoriano

doi:10.1002/biot.201300113

Cited by 45 publications

(38 citation statements)

References 112 publications

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“…S5). The first step in the biosynthesis of these compounds is catalyzed by L-phenylalanine ammonia lyase (PAL), which converts phenylalanine to Ecinnamic acid (Arag€ uez and Valpuesta, 2013) and the reduction in PAL3 transcripts in RIN-deficient fruits is consistent with the reduced products from this pathway (Fig. 4b).…”

Section: Effect Of Manipulation Of Rin On Tomato Fruit Volatilesmentioning

confidence: 85%

Roles of RIN and ethylene in tomato fruit ripening and ripening‐associated traits

Zhu

Pirrello³

et al. 2019

New Phytologist

130

137

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Summary RIPENING INHIBITOR (RIN)‐deficient fruits generated by CRISPR/Cas9 initiated partial ripening at a similar time to wild‐type (WT) fruits but only 10% WT concentrations of carotenoids and ethylene (ET) were synthesized. RIN‐deficient fruit never ripened completely, even when supplied with exogenous ET. The low amount of endogenous ET that they did produce was sufficient to enable ripening initiation and this could be suppressed by the ET perception inhibitor 1‐MCP. The reduced ET production by RIN‐deficient tomatoes was due to an inability to induce autocatalytic system‐2 ET synthesis, a characteristic feature of climacteric ripening. Production of volatiles and transcripts of key volatile biosynthetic genes also were greatly reduced in the absence of RIN. By contrast, the initial extent and rates of softening in the absence of RIN were similar to WT fruits, although detailed analysis showed that the expression of some cell wall‐modifying enzymes was delayed and others increased in the absence of RIN. These results support a model where RIN and ET, via ERFs, are required for full expression of ripening genes. Ethylene initiates ripening of mature green fruit, upregulates RIN expression and other changes, including system‐2 ET production. RIN, ET and other factors are required for completion of the full fruit‐ripening programme.

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Section: Effect Of Manipulation Of Rin On Tomato Fruit Volatilesmentioning

confidence: 85%

Roles of RIN and ethylene in tomato fruit ripening and ripening‐associated traits

Zhu

Pirrello³

et al. 2019

New Phytologist

130

137

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“…Furanones correspond to a few natural volatile compounds derived from hexoses and pentoses without the breakdown of the carbon skeleton. 18 In the 1990s, as a result of investigation into the four DMHF forms, glucoside was considered as the probable precursor of free aglycone, whereas DMHF-glucoside was deemed to be the stable form of DMHF. 19 At that time, new in vitro methods were applied to study biosynthetic pathways, aiding speculation about the precursors and derivatives of DMHF.…”

Section: Strawberries Contain Very Low Amounts Of Volatile Furanonesmentioning

confidence: 99%

The aroma volatile repertoire in strawberry fruit: a review

et al. 2018

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Aroma significantly contributes to flavor, which directly affects the commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. In this review, we describe the current knowledge of the constituents and of the biosynthesis of strawberry volatile compounds, and the effect of postharvest treatments on aroma profiles. The characteristic strawberry volatile compounds consist of furanones, such as 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 4-methoxy-2,5-dimethyl-3(2H)-furanone; esters, including ethyl butanoate, ethyl hexanoate, methyl butanoate, and methyl hexanoate; sulfur compounds such as methanethiol, and terpenoids including linalool and nerolidol. As for postharvest treatment, the present review discusses the overview of aroma volatiles in response to temperature, atmosphere, and exogenous hormones, as well as other treatments including ozone, edible coating, and ultraviolet radiation. The future prospects for strawberry volatile biosynthesis and metabolism are also presented. © 2018 Society of Chemical Industry.

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“…More than 360 VOCs have been detected in strawberry, including esters, aldehydes, ketones, alcohols, terpenes, furanones, and sulfur compounds [2-6]. Lactones constitute a group of fatty acid-derived flavor molecules, which have γ-(4-) or δ-(5-)-lactone structures, and have been isolated from bacterial, plants and animal sources [7,8]. Fruits are considered as a particularly rich source of lactones, conferring peach-like aroma and flavor in order to attract feeders for seed dispersal [9,10].…”

Section: Introductionmentioning

confidence: 99%

Deciphering gamma-decalactone biosynthesis in strawberry fruit using a combination of genetic mapping, RNA-Seq and eQTL analyses

et al. 2014

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BackgroundUnderstanding the basis for volatile organic compound (VOC) biosynthesis and regulation is of great importance for the genetic improvement of fruit flavor. Lactones constitute an essential group of fatty acid-derived VOCs conferring peach-like aroma to a number of fruits including peach, plum, pineapple and strawberry. Early studies on lactone biosynthesis suggest that several enzymatic pathways could be responsible for the diversity of lactones, but detailed information on them remained elusive. In this study, we have integrated genetic mapping and genome-wide transcriptome analysis to investigate the molecular basis of natural variation in γ-decalactone content in strawberry fruit.ResultsAs a result, the fatty acid desaturase FaFAD1 was identified as the gene underlying the locus at LGIII-2 that controls γ-decalactone production in ripening fruit. The FaFAD1 gene is specifically expressed in ripe fruits and its expression fully correlates with the presence of γ-decalactone in all 95 individuals of the mapping population. In addition, we show that the level of expression of FaFAH1, with similarity to cytochrome p450 hydroxylases, significantly correlates with the content of γ-decalactone in the mapping population. The analysis of expression quantitative trait loci (eQTL) suggests that the product of this gene also has a regulatory role in the biosynthetic pathway of lactones.ConclusionsAltogether, this study provides mechanistic information of how the production of γ-decalactone is naturally controlled in strawberry, and proposes enzymatic activities necessary for the formation of this VOC in plants.

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Metabolic engineering of aroma components in fruits

Cited by 45 publications

References 112 publications

Roles of RIN and ethylene in tomato fruit ripening and ripening‐associated traits

Roles of RIN and ethylene in tomato fruit ripening and ripening‐associated traits

The aroma volatile repertoire in strawberry fruit: a review

Deciphering gamma-decalactone biosynthesis in strawberry fruit using a combination of genetic mapping, RNA-Seq and eQTL analyses

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