Combining transcriptomics and HPLC to uncover variations in quality formation between 'Benihoppe' and 'Fenyu No.1' strawberries

Bibliographische Detailangaben
Veröffentlicht in:	Plant physiology and biochemistry : PPB. - 1991. - 215(2024) vom: 20. Sept., Seite 109043
1. Verfasser:	Yang, Min (VerfasserIn)
Weitere Verfasser:	He, Caixia, Hou, Guoyan, She, Musha, Zhao, Mantong, Hu, Ruixin, Xiao, Wenfei, Yu, Hong, Lin, Yuanxiu, Zhang, Yunting, Wang, Yan, He, Wen, Li, Mengyao, Chen, Qing, Zhang, Yong, Wang, Xiaorong, Tang, Haoru, Luo, Ya
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Plant physiology and biochemistry : PPB
Schlagworte:	Journal Article Fruit quality Metabolite diversion Strawberry Anthocyanins Plant Proteins Sucrose 57-50-1 Ascorbic Acid PQ6CK8PD0R mehr... Citric Acid 2968PHW8QP

Beschreibung
Zusammenfassung:	Copyright © 2024 Elsevier Masson SAS. All rights reserved. 'Benihoppe' and 'Fenyu No.1' are representative varieties of red and pink strawberries in China, possess distinct hue and flavor profiles. This study analyzed the underlying biochemical and molecular differences of two varieties utilizing transcriptomics and high-performance liquid chromatography (HPLC). Ripening 'Benihoppe' fruits accumulated more sucrose and pelargonin-3-glucoside (P3G) with a little cyanidin and higher firmness. Whereas ripening 'Fenyu No.1' fruits contained more fructose, glucose, malic acid and ascorbic acid (AsA), but less P3G and citric acid. Moreover, genotype significantly influenced phenolic compounds contents in strawberries. Transcriptome analysis revealed that pectin degradation (PL, PG, PE), sucrose synthesis (CWINV, SUS, TPS) and citric acid metabolism (α-OGDH, ICDH, GAD, GS, GDH, PEPCK, AST) were weakened in 'Benihoppe' fruit. In contrast, the synthesis of sucrose (CWINH, SPS), citric acid (CS, PEPC), anthocyanin (F3H, F3'H, F3'5'H, DFR, UFGT and ANS), and citric acid transport (V-ATPase) was enhanced. In 'Fenyu No.1' fruit, the degradation of sucrose, citric acid, and pectin was enhanced, along with the synthesis of malic acid (ME) and ascorbic acid (PMM, MDHAR and GaLUR). However, anthocyanins synthesis, glucose metabolism (HK, G6PI, PFK, G6PDH, PGK, PGM, ENO, PK), fructose metabolism (FK), citric acid synthesis and transport, and AsA degradation (AO, APX) were relatively weak. RT-qPCR results corroborated the transcriptome data. In conclusion, this study revealed the distinctions and characteristics of strawberries with different fruit colors regarding texture, flavor and color formation processes. These findings offer valuable insights for regulating metabolic pathways and identifying key candidate genes to improve strawberry quality
Beschreibung:	Date Completed 14.09.2024 Date Revised 14.09.2024 published: Print-Electronic Citation Status MEDLINE
ISSN:	1873-2690
DOI:	10.1016/j.plaphy.2024.109043