Metabolome and transcriptome profiling revealed the enhanced synthesis of volatile esters in Korla pear.

ABSTRACT:

Background

Flavor contributes to the sensory quality of fruits, including taste and aroma aspects. The quality of foods is related to their flavor-associated compounds. Pear fruits have a fruity sense of smell, and esters are the main contributor of the aroma. Korla pear are well known due to its unique aroma, but the mechanism and genes related to volatile synthesis have not been fully investigated.

Results

Flavor-associated compounds, including 18 primary metabolites and 144 volatiles, were characterized in maturity fruits of ten pear cultivars from five species, respectively. Based on the varied metabolites profiles, the cultivars could be grouped into species, respectively, by using orthogonal partial least squares discrimination analysis (OPLS-DA). Simultaneously, 14 vo

SUBMITTER: Liu Y 

PROVIDER: S-EPMC10197450 | biostudies-literature | 2023 May

REPOSITORIES: biostudies-literature