Xiang Nan, Xie Hui, Qin Liuwei, Wang Min, Guo Xinbo, Zhang Wen
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Research Institute of Horticulture, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China.
Foods. 2022 May 16;11(10):1435. doi: 10.3390/foods11101435.
With unique flavor and nutritional value, grapes are popular for eating and for the byproducts obtained in their processing. This study cultivated a popular grape variety, 'Red Globe', in two regions with different climates to investigate the discrepancies in their volatiles in response to climate. Saccharides, organic acids and transcriptomic and volatile metabolic analyses were studied separately via GC-FID, RNA sequencing and GC-MS/MS methods during the development of grape berries. In total, 83 volatiles were determined in samples, with (E)-2-hexenal the most abundant. Fatty acid derivatives and terpenoids in grapes showed discrepancies in different climates, and some of them were correlated to specific transcription factors. was influenced by climate conditions and was relative to saccharide accumulation. MYB-related transcription factors (TFs) were highly correlated with volatiles that accumulated during fruit ripening, especially decanal. Terpenoids showed correlations with a gene module that contained and . The findings support the hypothesis that fruit maturity and volatile formations vary in grape berries under different climates. Moreover, specific TFs could participate in volatile accumulations. The given results not only serve to enrich theoretical knowledge on the regulatory mechanism of volatiles in grapes, but also provide guidance for enhancing grape flavor and aroma by modulating cultivational conditions.
葡萄因其独特的风味和营养价值，在食用及加工副产品方面都很受欢迎。本研究在两个气候不同的地区种植了一种受欢迎的葡萄品种——“红地球”，以探究其挥发性成分在不同气候条件下的差异。在葡萄浆果发育过程中，分别通过气相色谱 - 火焰离子化检测器（GC - FID）、RNA测序和气相色谱 - 串联质谱（GC - MS/MS）方法对糖类、有机酸以及转录组和挥发性代谢进行了分析。共检测出样品中的83种挥发性成分，其中（E）-2 - 己烯醛含量最高。葡萄中的脂肪酸衍生物和萜类化合物在不同气候条件下表现出差异，其中一些与特定的转录因子相关。受气候条件影响，且与糖类积累有关。MYB相关转录因子（TFs）与果实成熟过程中积累的挥发性成分高度相关，尤其是癸醛。萜类化合物与一个包含[具体基因1]和[具体基因2]的基因模块相关。这些发现支持了这样的假设，即在不同气候条件下葡萄浆果的果实成熟度和挥发性成分形成有所不同。此外，特定的转录因子可能参与挥发性成分的积累。这些结果不仅有助于丰富葡萄挥发性成分调控机制的理论知识，还为通过调节栽培条件来增强葡萄风味和香气提供了指导。
