Huang Ding, Li Jinmei, Wei Yuping, Luo Xiang, Xie Xin, Chen Jianhua, Yao Shaochang, Li Liangbo, Fu Jialing, Xu Jidi, Deng Chongling, Huang Rongshao, Yao Chun, Ming Ruhong
Guangxi University Engineering Research Center of Characteristic Traditional Chinese Medicine and Ethnomedicine, Guangxi University of Chinese Medicine, Nanning 530200, China; Engineering Research Center for Innovative Drugs of Traditional Chinese Medicine and Zhuang-Yao Medicines of Ministry of Education, Guangxi University of Chinese Medicine, Nanning 530200, China.
Guangxi University Engineering Research Center of Characteristic Traditional Chinese Medicine and Ethnomedicine, Guangxi University of Chinese Medicine, Nanning 530200, China.
Food Res Int. 2025 Oct;217:116780. doi: 10.1016/j.foodres.2025.116780. Epub 2025 Jun 10.
To investigate the impact of grafting on the quality of Citrus reticulata 'Chachi' (CRC)， we analyzed flavor-related volatiles and gene expression in CRC flavedo grafted onto different rootstocks. A total of 833 volatile organic compounds, mainly terpenes, and 174 odor-active compounds were identified through the relative odor activity value method. The results showed that the composition of odor-active compounds, including terpenes, aldehydes, alcohols, and esters, varied depending on the rootstock. Compared with homo-grafted plants, the flavedo from the Poncirus trifoliata rootstock exhibited comparable levels of odor-active compounds, while the Citrus limon rootstock resulted in a significant decrease in these compounds. Candidate genes encoding key biosynthetic enzymes associated with the levels of flavor-related aldehydes, alcohols, esters, and terpenes were identified through correlation analysis. In addition, we identified 44 distinct terpene synthase (TPS) genes in the CRC genome. According to correlation analysis and functional prediction of homologous genes, we propose that CrTPS13, CsTPS21, and CrTPS40 are responsible for variations in sabinene, β-ocimene, and γ-terpinene levels across different rootstocks. This study provides a comprehensive transcriptomic and metabolomic profile of flavor volatiles in CRC grafted onto various rootstocks, offering valuable insights for improving the flavor quality of CRC.
为了研究嫁接对‘茶枝柑’（Citrus reticulata 'Chachi'，CRC）品质的影响，我们分析了嫁接到不同砧木上的CRC外果皮中与风味相关的挥发性物质和基因表达情况。通过相对气味活性值法共鉴定出833种挥发性有机化合物，主要为萜类化合物，以及174种气味活性化合物。结果表明，包括萜类、醛类、醇类和酯类在内的气味活性化合物的组成因砧木而异。与同砧嫁接植株相比，枳（Poncirus trifoliata）砧木的外果皮中气味活性化合物含量相当，而柠檬（Citrus limon）砧木则导致这些化合物含量显著降低。通过相关性分析鉴定出了与风味相关的醛类、醇类、酯类和萜类化合物水平相关的关键生物合成酶的候选基因。此外，我们在CRC基因组中鉴定出44个不同的萜类合酶（TPS）基因。根据相关性分析和同源基因的功能预测，我们认为CrTPS13、CsTPS21和CrTPS40负责不同砧木间桧烯、β-罗勒烯和γ-萜品烯含量的变化。本研究提供了嫁接到各种砧木上的CRC风味挥发物的全面转录组和代谢组图谱，为改善CRC的风味品质提供了有价值的见解。
