Transcriptional regulatory networks controlling taste and aroma quality of apricot (Prunus armeniaca L.) fruit during ripening

Taste and aroma, which are important organoleptic qualities of apricot (Prunus armeniaca L.) fruit, undergo rapid and substantial changes during ripening. However, the associated molecular mechanisms remain unclear. The goal of this study was to identify candidate genes for flavor compound metabolis...

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Bibliographic Details
Published in:BMC genomics 2019-01, Vol.20 (1), p.45-45, Article 45
Main Authors: Zhang, Qiuyun, Feng, Chao, Li, Wenhui, Qu, Zehui, Zeng, Ming, Xi, Wanpeng
Format: Article
Language:English
Subjects:
Airport construction
Aluminum
Apricot (Prunus armeniaca L.)
Apricots
Aroma
Aroma compounds
Aroma volatiles
Biosynthesis
Caprolactone
Cultivars
DNA binding proteins
Energy metabolism
Flavor
Flavors
Fruits
Gene expression
Gene mapping
Gene sequencing
Genes
Genetic aspects
Genomes
Genomics
Malate
Mapping
Metabolism
Mitochondria
Molecular modelling
NADP
Network analysis
Organic acids
Prunus armeniaca
Quality
Ribonucleic acid
Ripening
RNA
RNA sequencing
RNA-Seq
Sugar
Sugars
Taste
Transcription (Genetics)
Transcription factors
Transcriptome
Volatile compounds
Volatiles
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Summary:Taste and aroma, which are important organoleptic qualities of apricot (Prunus armeniaca L.) fruit, undergo rapid and substantial changes during ripening. However, the associated molecular mechanisms remain unclear. The goal of this study was to identify candidate genes for flavor compound metabolism and to construct a regulatory transcriptional network. We characterized the transcriptome of the 'Jianali' apricot cultivar, which exhibits substantial changes in flavor during ripening, at 50 (turning), 73 (commercial maturation) and 91 (full ripe) days post anthesis (DPA) using RNA sequencing (RNA-Seq). A weighted gene co-expression network analysis (WGCNA) revealed that four of 19 modules correlated highly with flavor compound metabolism (P 
ISSN:1471-2164
1471-2164
DOI:10.1186/s12864-019-5424-8