Shao Xupeng, He Weizhong, Fan Yingying, Shen Qi, Mao Jiancai, Li Meihua, Hu Guozhi, Liu Fengjuan, Wang Cheng
Key Laboratory of Agro-Products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agro-Products (Urumqi), Institute of Quality Standards & Testing Technology for Agro-Products, Xinjiang Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Urumqi China.
College of Food Science and Pharmacy Xinjiang Agricultural University Urumqi China.
Food Sci Nutr. 2022 Jul 7;10(11):3608-3620. doi: 10.1002/fsn3.2958. eCollection 2022 Nov.
Aroma is an important factor that guides consumers in purchasing and is thus very important in melon research. To our knowledge, the number of studies with a focus on the aroma differences of the same melon variety in different production areas is largely limited. In this study, the differences in aroma components of "Nasmi" melons from two different production regions were analyzed using gas-phase ion migration spectroscopy. Transcriptome sequencing was performed for analyzing fragrance-related genes. Results showed that there were significant differences in the aroma components between products from the two regions. The total amount of aroma compounds from the Turpan region (TT) was 1.7 times higher than that from the Altay region (AT). Through the analysis of transcriptome data, the key genes encoding melon aroma components in different regions were identified as ethanol dehydrogenase, 3-hydroxyl-coenzyme A (CoA) dehydrogenase, acyl-CoA oxidase, long-chain acyl-CoA synthetase, acetaldehyde dehydrogenase, and acetyl-CoA acyltransferase. Real-time quantitative polymerase chain reaction (RT-qPCR) showed that the verified genes were similar to the transcriptome. In this study, the main aroma components of the same variety of melon that differed in different production areas and the key genes causing these differences were identified. In addition, the aroma metabolic pathway of melon in different regions was preliminarily elucidated. These results could provide a theoretical basis for further study of the formation mechanism of melon aroma and breeding.
香气是引导消费者购买的重要因素，因此在甜瓜研究中非常重要。据我们所知，聚焦于同一甜瓜品种在不同产区香气差异的研究数量非常有限。本研究采用气相离子迁移谱法分析了来自两个不同产区的“纳斯米”甜瓜香气成分的差异。进行转录组测序以分析与香气相关的基因。结果表明，两个产区产品的香气成分存在显著差异。吐鲁番地区（TT）的香气化合物总量比阿勒泰地区（AT）高1.7倍。通过对转录组数据的分析，确定了不同地区甜瓜香气成分编码的关键基因，分别为乙醇脱氢酶、3-羟基辅酶A（CoA）脱氢酶、酰基辅酶A氧化酶、长链酰基辅酶A合成酶、乙醛脱氢酶和乙酰辅酶A酰基转移酶。实时定量聚合酶链反应（RT-qPCR）表明，验证的基因与转录组相似。本研究确定了同一品种甜瓜在不同产区的主要香气成分以及导致这些差异的关键基因。此外，初步阐明了不同地区甜瓜的香气代谢途径。这些结果可为进一步研究甜瓜香气形成机制及育种提供理论依据。
