Wang Yi, Lu Can, Yan Pan, An Shijie, Ma Ling, Zheng Qiangqing, Deng Yonghui, Chen Qiling
Xinjiang Production and Construction Corps, Key Laboratory of Korla Fragrant Pear Germplasm Innovation and Quality Improvement and Efficiency Increment, Tiemenguan Experimental Station, Xinjiang Academy of Agricultural and Reclamation Sciences, Tiemenguan 841000, China.
College of Horticulture and Landscape Architecture, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Metabolites. 2025 Jan 30;15(2):81. doi: 10.3390/metabo15020081.
: The 'Xinli No. 7' pear is a new pear variety with the advantages of early ripening, high quality, high storage resistance, and a long shelf life. Peel color is an important appearance-related trait and an important indicator of fruit quality and commercial value. : In this study, we investigated the polyphenol compound biosynthesis metabolic pathway in the fruit pericarp of 'Xinli No. 7' pear using metabolomic and transcriptomic approaches, and qRT-PCR was used for the relative expression analysis of 21 DEGs associated with flavonoid biosynthesis. : A total of 128 phenolic compounds were identified, along with 1850 differently expressed genes (DEGs) in peels of different colors. Caftaric acid, apigenin, astragalin, phlorizin, prunin, taxifolin, rutin, naringenin, and their derivatives were abundant in the peel of 'Xinli No. 7' pear. An integrated analysis of transcriptomic and metabolomic data revealed that one PGT1, one LAR, two ANS, three 4CL, one CHS, one DFR, and one CHI gene involved in flavonoid biosynthesis exhibited markedly different expression levels in the fruit pericarp of 'Xinli No. 7' pear. Metabolic profiling of pear skin led to the identification of polyphenol substances involved in the flavonoid biosynthetic process and revealed 16 flavonoid compounds with high accumulation in pear fruit with red skin (PR). Notably, (25), (18), (15), (15), (15), and (2) may also contribute to the accumulation of flavonoid metabolites and the biosynthesis of anthocyanins in the peel of 'Xinli No. 7'. : Therefore, our results demonstrate the key role of phenolic compounds and candidate transcription factors involved in the peel color formation of 'Xinli No. 7' pear fruit.
“新梨7号”梨是一个早熟、优质、耐贮藏且货架期长的梨新品种。果皮颜色是一个与外观相关的重要性状，也是果实品质和商业价值的重要指标。在本研究中，我们采用代谢组学和转录组学方法研究了“新梨7号”梨果实果皮中的多酚化合物生物合成代谢途径，并利用qRT-PCR对21个与类黄酮生物合成相关的差异表达基因（DEGs）进行了相对表达分析。共鉴定出128种酚类化合物，以及不同颜色果皮中的1850个差异表达基因（DEGs）。咖啡酸、芹菜素、黄芪甲苷、根皮苷、樱草苷、紫杉叶素、芦丁、柚皮素及其衍生物在“新梨7号”梨的果皮中含量丰富。转录组学和代谢组学数据的综合分析表明，参与类黄酮生物合成的一个PGT1、一个LAR、两个ANS、三个4CL、一个CHS、一个DFR和一个CHI基因在“新梨7号”梨果实果皮中的表达水平存在显著差异。梨皮的代谢谱分析鉴定出了参与类黄酮生物合成过程的多酚物质，并揭示了16种在红皮梨果实中高度积累的类黄酮化合物。值得注意的是，（25）、（18）、（15）、（15）、（15）和（2）也可能有助于“新梨7号”果皮中类黄酮代谢产物的积累和花青素的生物合成。因此，我们的结果证明了酚类化合物和候选转录因子在“新梨7号”梨果实果皮颜色形成中的关键作用。
