Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, 174 East Daxue Road, 530007 Nanning, China.
Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China.
Food Chem. 2021 Sep 1;355:129685. doi: 10.1016/j.foodchem.2021.129685. Epub 2021 Mar 25.
Passion fruit is a tropical liana of the Passiflora family that is commonly consumed throughout the world due to its attractive aroma and flavor. However, very limited information is available on the mechanism of aroma formation and composition of the passion fruit during ripening. Therefore, HS-SPME-GC/MS combined with transcriptome analysis was used to study the mechanism of aroma formation during passion fruit ripening. The profile analyzed included 148 volatile organic compounds (VOCs) and related differentially expressed genes (DEGs). Compared with SA, 85 VOCs and related DEGs were identified as significantly upregulated at the SB and SC stages, including esters, alcohols, ketones, hydrocarbons, alkanes, and aldehydes. Two main pathways, ester and amino acid metabolism, and related genes were analyzed with VOC biosynthesis in passion fruit. This study is the first analysis of passion fruit VOC formation and provides new insights into the flavor mechanism and quality breeding of passion fruit.
百香果是西番莲科的一种热带藤本植物，由于其具有诱人的香气和风味，在全世界范围内被广泛食用。然而，百香果在成熟过程中香气形成和组成的机制的相关信息非常有限。因此，采用顶空固相微萃取-气相色谱/质谱联用（HS-SPME-GC/MS）结合转录组分析的方法来研究百香果成熟过程中香气形成的机制。分析的谱图包括 148 种挥发性有机化合物（VOCs）和相关差异表达基因（DEGs）。与水杨酸（SA）相比，在 SB 和 SC 阶段有 85 种 VOCs 和相关 DEGs 被鉴定为显著上调，包括酯类、醇类、酮类、烃类、烷烃和醛类。利用百香果中 VOC 的生物合成对酯和氨基酸代谢及相关基因这两条主要途径进行了分析。本研究首次对百香果 VOC 的形成进行了分析，为百香果的风味机制和品质育种提供了新的见解。
