Study on the differences in aroma components and formation mechanisms of “Nasmi” melon from different production areas

Abstract

Aroma is an important factor that guides consumers in purchasing and is thus very important in melon research. To our knowledge, the number of studies with a focus on the aroma differences of the same melon variety in different production areas is largely limited. In this study, the differences in aroma components of “Nasmi” melons from two different production regions were analyzed using gas‐phase ion migration spectroscopy. Transcriptome sequencing was performed for analyzing fragrance‐related genes. Results showed that there were significant differences in the aroma components between products from the two regions. The total amount of aroma compounds from the Turpan region (TT) was 1.7 times higher than that from the Altay region (AT). Through the analysis of transcriptome data, the key genes encoding melon aroma components in different regions were identified as ethanol dehydrogenase, 3‐hydroxyl‐coenzyme A (CoA) dehydrogenase, acyl‐CoA oxidase, long‐chain acyl‐CoA synthetase, acetaldehyde dehydrogenase, and acetyl‐CoA acyltransferase. Real‐time quantitative polymerase chain reaction (RT‐qPCR) showed that the verified genes were similar to the transcriptome. In this study, the main aroma components of the same variety of melon that differed in different production areas and the key genes causing these differences were identified. In addition, the aroma metabolic pathway of melon in different regions was preliminarily elucidated. These results could provide a theoretical basis for further study of the formation mechanism of melon aroma and breeding.

Genetic regulation of volatile production in two melon introgression line collections with contrasting ripening behavior

“…The effects behind PS7.1 and PS7.1_C increase in acetate-containing volatiles might be related to primary metabolism. This suggestion is based on a recent study that links ester formation to changes in the expression of primary metabolism enzymes such as pyruvate and malate dehydrogenases or long-chain acetyl-CoA synthetases [ 29 ].…”

“…S3 ). The levels of expression of this enzyme were recently related to the ester abundance, as pyruvate can be transformed to acetyl-CoA, a precursor of acetates [ 29 ]. Another candidate in this region could be a MADS-box transcription factor (TF) ( MELO3C022316 ) ( Supplementary Fig.…”

The effects of different rootstocks on aroma components, activities and genes expression of aroma-related enzymes in oriental melon fruit

“…Although the effect of rootstock types on melon fruit flavor quality has been studied, the aroma components of the fruit are varying and complex due to varieties and environmental differences ( Shao et al, 2022 ; Xiao et al, 2021 ). The effect of different rootstocks on various volatile components and overall fruit quality of melon are still unclear.…”