不同品种油橄榄果油脂品质差异形成的转录组学分析Transcriptomic analysis on the formation of oil quality differences in olive fruit of different varieties

不同品种油橄榄果油脂品质差异形成的转录组学分析Transcriptomic analysis on the formation of oil quality differences in olive fruit of different varieties

为从基因水平研究不同品种油橄榄果油脂品质差异及其差异基因的代谢通路,以甘肃省陇南市两个油橄榄品种‘城固-32’和‘奇迹’第4成熟度果实为材料，分析两个品种油橄榄果油脂组成成分与理化性质差异，在此基础上，运用RNA-seq技术进行转录组分析，确定不同品种油橄榄果油脂品质形成差异的关键表达基因和相关代谢通路。结果表明：‘城固-32’和‘奇迹’油脂脂肪酸组成及含量、总酚和总黄酮含量、酸值和过氧化值有明显差异，在品质上表现为‘奇迹’优于‘城固-32’；两个品种油橄榄共筛选出10 114条差异基因，这些差异基因与核苷酸合成、代谢和生物调节相关的通路有关，主要在代谢途径、次生代谢产物生物合成途径中富集；差...

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Bibliographic Details
Main Author:	苗欣1，马君义1，张宏杰1，缪欣1, 耿银鑫1，贺清艳1，孔维宝1，邓煜2 MIAO Xin1，MA Junyi1，ZHANG Hongjie1，MIU Xin1，GENG Yinxin1， HE Qingyan1，KONG Weibao1，DENG Yu2
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-10-01
Series:	Zhongguo youzhi
Subjects:	油橄榄；转录组；油脂；品质；基因 olive; transcriptome; oil; quality; gene
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231012&flag=1

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