Metabolome and Transcriptome Integration Reveals Insights Into Flavor Formation of ‘Crimson’ Watermelon Flesh During Fruit Development

Abstract

Metabolites have been reported as the main factor that influences the fruit flavor of watermelon. But the comprehensive study on the dynamics of metabolites during the development of watermelon fruit is not up-to-date. In this study, metabolome and transcriptome datasets of ‘Crimson’ watermelon fruit at four key developmental stages were generated. A total of 517 metabolites were detected by ultrahigh-performance liquid chromatography–electrospray ionization–tandem mass spectrometry and gas chromatography–solid-phase microextraction–mass spectrometry. Meanwhile, by K-means clustering analysis, the total differentially expressed genes were clustered in six classes. Integrating transcriptome and metabolome data revealed similar expression trends of sugars and genes involved in the glycolytic pathway, providing molecular insights into the formation of taste during fruit development. Furthermore, through coexpression analysis, we identified five differentially expressed ADH (alcohol dehydrogenase) genes (Cla97C01G013600, Cla97C05G089700, Cla97C01G001290, Cla97C05G095170, and Cla97C06G118330), which were found to be closely related to C9 alcohols/aldehydes, providing information for the formation of fruit aroma. Our findings establish a metabolic profile during watermelon fruit development and provide insights into flavor formation.

UPLC-MS/MS Profile Combined With RNA-Seq Reveals the Amino Acid Metabolism in Zanthoxylum bungeanum Leaves Under Drought Stress

“…Integrating metabolome and transcriptome is an effective tool to study metabolic mechanisms ( 47 ). Based on similar trends in the contents of indicator DAAs (input as the trait file) and the transcriptional metabolism levels of DEGs, a WGCNA was performed to explore the mechanism by which drought regulated amino acid accumulation.…”

Genetic Analysis of Fruit Quality Traits in Sweet Watermelon (Citrullus lanatus var. lanatus): A Review

“…Sensory evaluation revealed that flavor is a vital fruit quality attribute relating to the refreshing perception of watermelon, an attribute linked with VOCs ( Ramirez et al, 2020 ; Mandha et al, 2021 ). Comparative transcriptome analysis revealed ADHs genes: Cla97C01G013600, Cla97C05G089700, Cla97C01G001290 Cla97C05G095170 , and Cla97C06G118330 enhanced flavor and aroma formation of ripened watermelon fruit ( Gong et al, 2021 ). The reported genes condition the biosynthesis of VOCs 2,6-nonadienal, ( E,Z ); 2-non-enal, ( E )-; 3,6-nonadien-1-ol, ( E,Z )-; and 3-nonen-1-ol, ( Z )-, respectively ( Gong et al, 2021 ).…”

“…Comparative transcriptome analysis revealed ADHs genes: Cla97C01G013600, Cla97C05G089700, Cla97C01G001290 Cla97C05G095170 , and Cla97C06G118330 enhanced flavor and aroma formation of ripened watermelon fruit ( Gong et al, 2021 ). The reported genes condition the biosynthesis of VOCs 2,6-nonadienal, ( E,Z ); 2-non-enal, ( E )-; 3,6-nonadien-1-ol, ( E,Z )-; and 3-nonen-1-ol, ( Z )-, respectively ( Gong et al, 2021 ). Previous findings pinpointed that VOCs are main flavor-forming compounds in watermelon ( Liu et al, 2012 ; Dima et al, 2014 ).…”

“…Previous findings pinpointed that VOCs are main flavor-forming compounds in watermelon ( Liu et al, 2012 ; Dima et al, 2014 ). Other ADHs genes such as Cla97C09G172570 , Cla97C05G092340 , Cla97C01G001290 , and Cla97C08G152400 and lipoxygenase (LOX) gene ( Cla97C06G115570 ) are reportedly linked to aroma and flavor development of the ripened watermelon fruit ( Gong et al, 2021 ). Understanding the genes involved and its expressions in aroma and flavor development of watermelon fruit is useful in variety development.…”

Effect of Developmental Stages on Genes Involved in Middle and Downstream Pathway of Volatile Terpene Biosynthesis in Rose Petals

“…The oven temperature was programmed from 40 • C (3.5 min), increasing at 10 • C/min to 100 • C, at 7 • C/min to 180 • C, at 25 • C/min to 280 • C, and hold for 5 min. Other GC-MS analytical conditions used were as described by Gong et al [39]. Volatile compounds were identified by comparing the mass spectra with the data system library (MWGC or NIST) and retention index.…”