Agronomy,
Journal Year:
2024,
Volume and Issue:
14(12), P. 2965 - 2965
Published: Dec. 12, 2024
To
understand
ester
compound
biosynthesis
in
kiwifruit,
two
Actinidia
species
with
distinct
characteristics
were
compared.
The
firmness
of
Donghong
(Actinidia
chinensis)
and
Ganlv-1
eriantha)
fruits
gradually
decreased
as
the
fruit
ripened
after
harvest,
whereas
total
soluble
solids
increased
continuously,
reaching
a
peak
on
8th
day.
content
was
significantly
lower
than
at
optimal
eating
stage,
alcohol
acyltransferase
(AAT)
activity
fruits.
gene
expression
levels
AAT1
AAT17
higher
fruits,
particularly
remarkable
difference
observed
for
AAT1,
which
exhibited
36-fold
when
compared
fully
A
transient
overexpression
kiwifruit
led
to
significant
increase
content.
Interestingly,
natural
variation
promoter
sequence
between
cultivars.
Furthermore,
separate
analyses
respective
activities
revealed
In
conclusion,
is
primarily
responsible
disparity
resulting
divergent
accumulation
aroma
compounds
during
postharvest
ripening
stages.
Foods,
Journal Year:
2024,
Volume and Issue:
13(12), P. 1870 - 1870
Published: June 14, 2024
Aroma,
an
important
quality
characteristic
of
plant
fruits,
is
produced
by
volatile
organic
compounds
(VOCs),
mainly
terpenes,
aldehydes,
alcohols,
esters,
ketones,
and
other
secondary
metabolites,
in
cells.
There
are
significant
differences
the
VOC
profile
various
fruits.
The
main
pathways
involved
synthesis
VOCs
terpenoid,
phenylalanine,
fatty
acid
biosynthesis
pathways,
which
involve
several
key
enzyme-encoding
genes,
transcription
factors
(TFs),
epigenetic
factors.
This
paper
reviews
synthetic
components
fruit,
summarizes
studies
on
regulation
aroma
formation
genes
TFs,
affecting
fruit
formation,
describes
relevant
improvement
flavor
quality,
finally
proposes
potential
challenges
prospects
for
future
research
directions.
study
provides
a
theoretical
basis
further
precise
control
variety
improvement.
PLANT PHYSIOLOGY,
Journal Year:
2024,
Volume and Issue:
195(2), P. 958 - 969
Published: March 6, 2024
Abstract
The
fruit
neck
is
an
important
agronomic
trait
of
cucumber
(Cucumis
sativus).
However,
the
underlying
genes
and
regulatory
mechanisms
involved
in
development
are
poorly
understood.
We
previously
identified
a
yellow-green
peel
(ygp)
mutant,
whose
causal
gene
MYB
DOMAIN
PROTEIN
36
(CsMYB36).
This
study
showed
that
ygp
mutant
exhibited
shortened
repressed
cell
expansion
neck.
Further
functional
analysis
CsMYB36
was
also
target
gene,
its
expression
enriched
Overexpression
rescued
necks.
Furthermore,
transcriptome
reverse
transcription
quantitative
PCR
(RT-qPCR)
assays
revealed
positively
regulates
expansin-like
A3
(CsEXLA3)
neck,
which
essential
for
expansion.
Yeast
1-hybrid
dual-luciferase
elongation
by
directly
binding
to
promoter
CsEXLA3.
Collectively,
these
findings
demonstrate
regulation
length
plants.
Horticulturae,
Journal Year:
2024,
Volume and Issue:
10(4), P. 329 - 329
Published: March 28, 2024
Volatile
organic
compounds
(VOCs)
have
been
known
to
confer
the
flavor
of
fruits,
characterizing
quality
fruits.
Nanguo
pear
(Pyrus
ussuriensis
Maxim.)
is
widely
popular
among
consumers
due
its
excellent
‘fruity’
aroma
derived
from
ester
substances.
Jasmonate
(JAs)
plays
an
indispensable
role
in
formation
many
qualities
fruit.
Therefore,
present
study
aimed
explore
effect
jasmonate
on
VOCs
fruit
during
storage.
During
storage,
fruits
were
treated
with
various
concentrations
methyl
(MeJA)
and
sodium
diethyldithiocarbamate
(DIECA,
a
JAs
inhibitor),
inhibitors
biosynthesis.
Subsequently,
composition
levels
determined
using
GC-MS.
The
results
showed
that
100
uM
MeJA
treatment
could
promote
accumulation
while
mM
DIECA
had
opposite
effect.
Meantime,
significantly
promoted
peel
degreening,
soluble
solids
content
(SSC),
softening,
ethylene
formation.
RT-qPCR
stimulated
expression
PuAAT1
repressed
PuCXEs,
leading
increased
compounds.
Overall,
these
provide
reference
for
further
research
aroma.
Horticulturae,
Journal Year:
2025,
Volume and Issue:
11(3), P. 310 - 310
Published: March 12, 2025
Aroma
is
an
important
characteristic
of
apples,
contributing
significantly
to
fruit
flavor
and
consumer
acceptance.
The
aroma
profile
in
apple
fruits
results
from
the
interaction
multiple
volatiles,
including
esters,
alcohols,
aldehydes,
terpenoids,
others,
which
are
mainly
derived
fatty
acid,
amino
terpenoid,
phenylpropanoid
metabolic
pathways.
With
progress
omics
technologies,
it
practical
significance
uncover
biosynthetic
pathway
regulatory
mechanism
underlying
formation
not
only
for
elucidating
molecular
mechanisms
key
genetic
pathways
advancing
development
novel
varieties
with
optimized
fragrance
profiles
through
precision
breeding
techniques.
In
this
review,
composition
biosynthesis
volatile
summarized.
Furthermore,
strategies
techniques
regulation
measures
about
application
engineering
on
also
discussed.
This
review
provides
valuable
insights
improvement
quality
future.
