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

柠檬酸 苹果酸 脱氢抗坏血酸 成熟 蔗糖 果糖 抗坏血酸 食品科学 花青素 化学 生物化学 生物
作者
Min Yang,Caixia He,Guoyan Hou,Musha She,Mantong Zhao,Ruixin Hu,Wenfei Xiao,Hong Yu,Yuanxiu Lin,Yunting Zhang,Yan Wang,Wen He,Mengyao Li,Qing Chen,Yong Zhang,Xiaorong Wang,Haoru Tang,Ya Luo
出处
期刊:Plant Physiology and Biochemistry [Elsevier BV]
卷期号:215: 109043-109043
标识
DOI:10.1016/j.plaphy.2024.109043
摘要

'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.
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