有机酸
生物化学
栽培
新陈代谢
柠檬酸合酶
液泡
苹果酸脱氢酶
柠檬酸
基因
运输机
化学
生物
酶
植物
细胞质
作者
Beibei Zheng,Li Zhao,Xiaohan Jiang,Sylvia Cherono,Jingjing Liu,Collins Ogutu,Charmaine Ntini,Xiujun Zhang,Yuepeng Han
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-01-01
卷期号:334: 127567-127567
被引量:65
标识
DOI:10.1016/j.foodchem.2020.127567
摘要
Fruit acidity is an important determinant of peach organoleptic quality, but its regulatory mechanism remains elusive. Measurement of organic acids in ripe fruits of seventy-five peach cultivars revealed the predominant components malate and citrate, accompanied by quinate. Organic acid accumulation increased at early stages of fruit growth, but exhibited a more dramatic reduction in low-acid cultivar during later stages of fruit development compared to high-acid cultivars. Low-acid cultivars showed citrate degradation and less transport of malate into the vacuole due to up- and down-regulation of a GABA pathway gene GAD and a malate transporter gene ALMT9, respectively. The NAD-MDH1 gene might control the rate-limiting step in malate synthesis, while three genes, PDK, PK, and ADH, could affect citrate synthesis through the pyruvate-to-acetyl-CoA-to-citrate pathway. Altogether, these results suggested that malate accumulation is controlled at the level of metabolism and vacuolar storage, while metabolism is crucial for citrate accumulation in peach.
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