Transcriptome co-expression network analysis identifies key genes and regulators of ripening kiwifruit ester biosynthesis.

ABSTRACT:

Background

Aroma is an important organoleptic quality for fruit and has a large influence on consumer preference. Kiwifruit esters undergo rapid and substantial changes contributing to the flavor during fruit ripening. Part of enzymes and their coding genes have been indicated potential candidates for flavor-related esters synthesis. However, there still exist obvious gaps in the biosynthetic pathways of esters and the mechanisms regulating ester biosynthesis in kiwifruit remain unknown.

Results

Using gas chromatography-mass spectrometry (GC-MS), volatile compounds of kiwifruit were quantified in response to ethylene (ETH, 100 μl/l, 24 h, 20 °C) and 1-methylcyclopropene (1-MCP, 1 μl/l, 24 h, 20 °C). The results indicated that esters showed the most substantial changes enhanc

SUBMITTER: Zhang A 

PROVIDER: S-EPMC7059668 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature