Metabolic, Enzymatic Activity, and Transcriptomic Analysis Reveals the Mechanism Underlying the Lack of Characteristic Floral Scent in Apricot Mei Varieties.

ABSTRACT: Apricot mei, a hybrid of Prunus mume and Prunus sibirica, usually has greater cold resistance than P. mume; however, most varieties of Apricot mei lack the characteristic floral scent of P. mume. The volatile and intracellular metabolites, activity levels of key enzymes, and transcriptomes of blooming flowers were comprehensively investigated in five varieties of P. mume. Benzyl acetate and eugenol were determined to be the main components of the P. mume floral scent. However, benzyl benzoate and benzyl alcohol benzoyltransferase activity was detected in only the low-fragrance varieties "Dan Fenghou" and "Yanxing." No benzyl alcohol or benzaldehyde reductase (BAR) activity was detected in the non-fragrant variety "Fenghou." PmBAR1 and PmB

SUBMITTER: Bao F 

PROVIDER: S-EPMC7642261 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature