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Trindade AR, Paiva P, Lacerda V, Marques N, Neto L, Duarte A. Pitaya as a New Alternative Crop for Iberian Peninsula: Biology and Edaphoclimatic Requirements. Plants (Basel) 2023; 12:3212. [PMID: 37765376 PMCID: PMC10537634 DOI: 10.3390/plants12183212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/01/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023]
Abstract
Pitaya is one of the fruit species whose demand has increased in recent years due to the numerous health benefits and lucrative price of the fruit and its by-products. In Europe, the Iberian Peninsula and other Mediterranean countries are the ones with favorable climatic conditions for its cultivation. This document describes much of the history of pitaya in the Iberian Peninsula and the difficulties related to its cultivation. A bibliographical survey was carried out on the culture of pitaya in the world, focusing on the edaphoclimatic requirements, and on the possibility of this becoming a consolidated crop in the Iberian Peninsula. The relatively low water requirement of pitaya makes this crop sustainable among crops that require irrigation. In addition, we provide a perspective for use and research of this emerging crop. There has been an exponential growth of scientific publications on pitaya in the last decade; however, much more needs to be researched to know how to increase productivity as well as the sensory quality of fruits in different regions. This sustainable crop is a good option to diversify fruit production in the Iberian Peninsula.
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Affiliation(s)
- Ana Rita Trindade
- MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve (UAlg), Campus de Gambelas, 8005-139 Faro, Portugal
| | - Paulo Paiva
- Instituto Federal de Educação, Ciência e Tecnologia do Triangulo Mineiro (IFTM), Uberaba 38064-790, Brazil
| | - Vander Lacerda
- MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve (UAlg), Campus de Gambelas, 8005-139 Faro, Portugal
- Departamento de Produção Vegetal (Horticultura), Faculdade de Ciências Agronômicas, Universidade Estadual Paulista (UNESP), Botucatu 18610-034, Brazil
| | - Natália Marques
- CEOT-Centro de Eletrónica, Optoeletrónica e Telecomunicações, Faculdade de Ciências e Tecnologia, Edif. 8, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Luís Neto
- MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve (UAlg), Campus de Gambelas, 8005-139 Faro, Portugal
| | - Amílcar Duarte
- MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve (UAlg), Campus de Gambelas, 8005-139 Faro, Portugal
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Zhou Y, He W, He Y, Chen Q, Gao Y, Geng J, Zhu ZR. Formation of 8-hydroxylinalool in tea plant Camellia sinensis var. Assamica 'Hainan dayezhong'. Food Chem (Oxf) 2023; 6:100173. [PMID: 37284067 PMCID: PMC10240414 DOI: 10.1016/j.fochms.2023.100173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 04/20/2023] [Accepted: 05/27/2023] [Indexed: 06/08/2023]
Abstract
Linalool and its derivatives contribute greatly to tea aroma. Here, 8-hydroxylinalool was found to be one of the major linalool-derived aroma compounds in Camellia sinensis var. assamica 'Hainan dayezhong', a tea plant grown in Hainan Province, China. Both (Z)-8-hydroxylinalool and (E)-8-hydroxylinalool were detected, and the E type was the main compound. Its content fluctuated in different months and was the highest in the buds compared with other tissues. CsCYP76B1 and CsCYP76T1, located in the endoplasmic reticulum, were identified to catalyze the formation of 8-hydroxylinalool from linalool in the tea plant. During withering of black tea manufacturing, the content of both (Z)-8-hydroxylinalool and (E)-8-hydroxylinalool significantly increased. Further study suggested that jasmonate induced gene expression of CsCYP76B1 and CsCYP76T1, and the accumulated precursor linalool may also contribute to 8-hydroxylinalool accumulation. Thus, this study not only reveals 8-hydroxylinalool biosynthesis in tea plants but also sheds light on aroma formation in black tea.
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Affiliation(s)
- Ying Zhou
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
| | - Wei He
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Yunchuan He
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Qiulin Chen
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Yang Gao
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Jiamei Geng
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Zeng-Rong Zhu
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
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Deng L, Wang T, Hu J, Yang X, Yao Y, Jin Z, Huang Z, Sun G, Xiong B, Liao L, Wang Z. Effects of Pollen Sources on Fruit Set and Fruit Characteristics of 'Fengtangli' Plum ( Prunus salicina Lindl.) Based on Microscopic and Transcriptomic Analysis. Int J Mol Sci 2022; 23:12959. [PMID: 36361746 PMCID: PMC9656660 DOI: 10.3390/ijms232112959] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 10/23/2022] [Accepted: 10/24/2022] [Indexed: 09/29/2023] Open
Abstract
Adequate yield and fruit quality are required in commercial plum production. The pollen source has been shown to influence fruit set and fruit characteristics. In this study, 'Siyueli', 'Fenghuangli' and 'Yinhongli' were used as pollinizers of 'Fengtangli' plum. Additionally, self-pollination, mixed pollination, and open pollination were performed. We characterized the differences in pollen tube growth, fruit set and fruit quality among pollination combinations. 'Fengtangli' flowers pollinated by 'Fenghuangli' had more pistils with pollen tubes penetrating the ovary and the highest fruit set rate, while the lowest fruit set rate was obtained from self-pollination. In self-pollinated flowers, 33% of pistils had at least one pollen tube reaching the ovary, implying that 'Fengtangli' is partially self-compatible. Pollen sources affected 'Fengtangli' fruit size, weight, pulp thickness, soluble solids, and sugar content. Transcriptome analysis of 'Siyueli'-pollinated and 'Yinhongli'-pollinated fruits revealed 2762 and 1018 differentially expressed genes (DEGs) involved in the response to different pollen sources. DEGs were enriched in plant hormone signal transduction, starch and sucrose metabolism, and MAPK signaling pathways. Our findings provide a reference for the selection of suitable pollinizers for 'Fengtangli' plum and promote future research on the metaxenia effect at the molecular level.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | - Zhihui Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
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Xiao Y, Tan H, Huang H, Yu J, Zeng L, Liao Y, Wu P, Yang Z. Light synergistically promotes the tea green leafhopper infestation-induced accumulation of linalool oxides and their glucosides in tea (Camellia sinensis). Food Chem 2022; 394:133460. [PMID: 35716497 DOI: 10.1016/j.foodchem.2022.133460] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 06/07/2022] [Accepted: 06/09/2022] [Indexed: 11/16/2022]
Abstract
Linalool, which is one of the most representative aroma substances in tea, is transformed into other aroma-related compounds, including linalool 3,6-oxides and linalool 3,7-oxides. The objective of this study was to elucidate the linalool oxide synthesis pathway and its response to stress in tea. By feeding experiment, chemical synthesis, and compound analysis, it was found that linalool can be transformed to linalool oxides via 6,7-epoxylinalool. The conversion rate from 6,7-epoxylinalool to linalool oxides was relatively high under acidic conditions. Four linalool oxide glucosides obtained from tea were structurally characterized. Additionally, tea green leafhopper infestation was observed to activate the whole metabolic flow from linalool into linalool oxides and their glucosides (p < 0.01). Moreover, light treatments further increased the accumulation of linalool oxides and their glucosides (p < 0.05). These results will be useful for elucidating the mechanism mediating linalool oxides content changes in response to stress in tea.
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Affiliation(s)
- Yangyang Xiao
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Haibo Tan
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Haitao Huang
- Hangzhou Academy of Agricultural Sciences, No. 261 Zhusi Road, Xihu District, Hangzhou 310024, China
| | - Jizhong Yu
- Hangzhou Academy of Agricultural Sciences, No. 261 Zhusi Road, Xihu District, Hangzhou 310024, China
| | - Lanting Zeng
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Yinyin Liao
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Ping Wu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Ziyin Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China; Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China.
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Liu C, Zhang H, He M, Liu X, Chen S, He Z, Ye J, Xu J. Lycopene Accumulation in Cara Cara Red-flesh Navel Orange Is Correlated with Weak Abscisic Acid Catabolism. J Agric Food Chem 2021; 69:8236-8246. [PMID: 34255521 DOI: 10.1021/acs.jafc.1c03766] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Lycopene is the main pigment in red-flesh citrus fruits, and its formation is a research hotspot. To explore the basis of lycopene accumulation in red-flesh mutants, we profiled the terpenoid metabolites. Compared with their respective wild types, Cara Cara (Cara) [and Red-Anliu (R-An)] oranges showed increased carotenoid and limonoid aglycone contents and decreased contents of abscisic acid (ABA) catabolites, monoterpenoid volatiles, and sesquiterpenoid volatiles. Cara contained less than half of the amount of ABA glucose ester (ABAGE), the main ABA derivative in oranges. Parallel lower transcript levels of NCED and ABA glucosyltransferase in Cara were detected at the mature green stage. These results document the changes in terpenoid profiles in Cara and show that the red flesh of citrus color mutants is related to weak ABA catabolism, especially ABAGE, and decreased transcript levels of two genes encoding uridine diphosphate (UDP)-glycosyltransferases that catalyze ABAGE biosynthesis.
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Affiliation(s)
- Cuihua Liu
- College of Horticulture, Northwest A&F University, Yangling 712100 Shaanxi, China
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, China
| | - Haipeng Zhang
- College of Horticulture, Henan Agricultural University, Zhengzhou 450000, China
| | - Min He
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, China
| | - Xi Liu
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Chen
- Agricultural Bureau of Yichang District, Yichang 443310, China
| | - Zhenyu He
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, China
| | - Junli Ye
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, China
| | - Juan Xu
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, China
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Liu G, Yang M, Yang X, Ma X, Fu J. Five TPSs are responsible for volatile terpenoid biosynthesis in Albizia julibrissin. J Plant Physiol 2021; 258-259:153358. [PMID: 33453433 DOI: 10.1016/j.jplph.2020.153358] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 12/18/2020] [Accepted: 12/25/2020] [Indexed: 06/12/2023]
Abstract
Silk tree, Albizia julibrissin Duraz, is an old ornamental plant and extensively cultivated in Asia. Previous works have discovered that the terpenoids were the dominating compounds in the floral VOC of A. julibrissin, however the biosynthesis of these terpenoids was poorly understood so far. Here, 11 terpene synthase genes (TPSs) were identified by transcriptome sequencing that fell into TPS-a, TPS-b and TPS-g subfamilies. The enzymatic activity tests showed that five genes were functional: AjTPS2 was a sesquiterpene synthase and produced α-farnesene and (Z, E)-β-farnesene; AjTPS5 was able to catalyze the formation of five monoterpenes and nine sesquiterpenes; AjTPS7, AjTPS9 and AjTPS10 were dedicated monoterpene synthases, as AjTPS7 and AjTPS10 formed the single product β-ocimene and linalool, respectively, and AjTPS9 produced γ-terpinene with other three monoterpenes. More importantly, the main catalytic products of the characterized AjTPSs were consistent with the terpenoids observed in A. julibrissin volatiles. Combining terpene chemistry, TPSs biochemical activities and gene expression analysis, we demonstrate that AjTPS2, AjTPS5, AjTPS7, AjTPS9 and AjTPS10 are responsible for the volatile terpenoids biosynthesis in A. julibrissin.
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Affiliation(s)
- Guanhua Liu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing, 100081, PR China; Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, PR China; College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Mei Yang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing, 100081, PR China; Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, PR China
| | - Xuemin Yang
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Xiaoying Ma
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Jianyu Fu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China; Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, PR China.
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Chen Q, Zhang M, Chen M, Li M, Zhang H, Song P, An T, Yue P, Gao X. Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas. Food Chem 2021; 350:129234. [PMID: 33588283 DOI: 10.1016/j.foodchem.2021.129234] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/29/2020] [Accepted: 01/26/2021] [Indexed: 12/11/2022]
Abstract
The three instant dark teas were produced from instant green tea (IGT) by liquid-state fermentations using the microorganisms Eurotium cristatum (EFT), Aspergillus niger (AFT), and sequential inoculation of E. cristatum/A. niger (EAFT), respectively. The volatile compounds of four tea samples were extracted by headspace-solid phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with chemometrics. A total of 97 volatile compounds were tentatively identified to distinguish three fermented instant dark from IGT. Alcohols, acids, esters, ketones, aldehydes, and heterocyclics could be clearly distinguished by principal component analysis (PCA), venn diagram, heatmap analysis and hierarchical cluster analysis (HCA). Descriptive sensory analysis revealed that AFT had a moldy, woody and herbal aroma; EFT showed woody and herbal aroma; and EAFT smelled an herbal, sweet, minty and floral aroma. This study indicates that fermentation using different microorganisms is critical in forming unique aroma characteristics of instant dark teas.
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Affiliation(s)
- Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mingyue Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mengxue Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mengru Li
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Haiwei Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Pengpeng Song
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Tingting An
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Pengxiang Yue
- Food and Biological Engineering, Zhangzhou Institute of Technology, Zhangzhou 363000, China
| | - Xueling Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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Zhang H, Chen M, Wen H, Wang Z, Chen J, Fang L, Zhang H, Xie Z, Jiang D, Cheng Y, Xu J. Transcriptomic and metabolomic analyses provide insight into the volatile compounds of citrus leaves and flowers. BMC Plant Biol 2020; 20:7. [PMID: 31906915 PMCID: PMC6945444 DOI: 10.1186/s12870-019-2222-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Accepted: 12/30/2019] [Indexed: 05/17/2023]
Abstract
BACKGROUND Previous reports have mainly focused on the volatiles in citrus fruits, and there have been few reports about the volatiles in citrus leaves and flowers. However, citrus leaves and flowers are also rich in volatile compounds with unique aromas. Here, to investigate the volatiles in citrus leaves and flowers, volatile profiling was performed on leaves from 62 germplasms and flowers from 25 germplasms. RESULTS In total, 196 and 82 volatile compounds were identified from leaves of 62 citrus germplasms and flowers of 25 citrus germplasms, respectively. The dominant volatile terpenoids were more diverse in citrus leaves than in peels. A total of 34 volatile terpenoids were commonly detected in the leaves of at least 20 germplasms, among which 31 were overaccumulated in the leaves of wild or semiwild germplasms. This result was consistent with the high expression levels of five genes and one key gene of the mevalonate and 2-C-methyl-D-erythritol-4-phosphate (MEP) biosynthetic pathways, respectively, as well as the low expression levels of geranylgeranyl diphosphate synthase of the MEP pathway, relative to the levels in cultivars. Fully open flowers showed increased levels of four terpene alcohols and a decrease in sabinene content compared with balloon-stage flowers, especially in sweet orange. A monoterpene synthase gene was identified and functionally characterized as a sabinene synthase in vitro. CONCLUSIONS Collectively, our results suggest that 31 important terpenoids are abundant in wild or semiwild citrus germplasms, possibly because of a negative effect of domestication on the volatiles in citrus leaves. The sweet smell of fully open flowers may be attributed to increased levels of four terpene alcohols. In addition, a sabinene synthase gene was identified by combined transcriptomic and metabolomic analyses.
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Affiliation(s)
- Haipeng Zhang
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, 430070 People’s Republic of China
| | - Mengjun Chen
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, 430070 People’s Republic of China
| | - Huan Wen
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, 430070 People’s Republic of China
| | - Zhenhua Wang
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, 430070 People’s Republic of China
| | - Jiajing Chen
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, 430070 People’s Republic of China
| | - Liu Fang
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, 430070 People’s Republic of China
| | - Hongyan Zhang
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, 430070 People’s Republic of China
| | - Zongzhou Xie
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, 430070 People’s Republic of China
| | - Dong Jiang
- Citrus Research Institute of Southwest University, National Citrus Germplasm Repository, Chongqing, 400712 People’s Republic of China
| | - Yunjiang Cheng
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, 430070 People’s Republic of China
| | - Juan Xu
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, 430070 People’s Republic of China
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Zhang H, Wen H, Chen J, Peng Z, Shi M, Chen M, Yuan Z, Liu Y, Zhang H, Xu J. Volatile Compounds in Fruit Peels as Novel Biomarkers for the Identification of Four Citrus Species. Molecules 2019; 24:E4550. [PMID: 31842378 DOI: 10.3390/molecules24244550] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/09/2019] [Accepted: 12/10/2019] [Indexed: 02/01/2023] Open
Abstract
The aroma quality of citrus fruit is determined by volatile compounds, which bring about different notes to allow discrimination among different citrus species. However, the volatiles with various aromatic traits specific to different citrus species have not been identified. In this study, volatile profiles in the fruit peels of four citrus species collected from our previous studies were subjected to various analyses to mine volatile biomarkers. Principal component analysis results indicated that different citrus species could almost completely be separated. Thirty volatiles were identified as potential biomarkers in discriminating loose-skin mandarin, sweet orange, pomelo, and lemon, while 17 were identified as effective biomarkers in discriminating clementine mandarins from the other loose-skin mandarins and sweet oranges. Finally, 30 citrus germplasms were used to verify the classification based on β-elemene, valencene, nootkatone, and limettin as biomarkers. The accuracy values were 90.0%, 96.7%, 96.7%, and 100%, respectively. This research may provide a novel and effective alternative approach to identifying citrus genetic resources.
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