The Molecular Network behind Volatile Aroma Formation in Pear (<em>Pyrus</em> spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways
Pears are popular table fruits, grown and consumed worldwide for their excellent color, aroma, and taste. Volatile aroma is an important factor affecting fruit quality, and the fatty acid metabolism pathway is important in synthesizing volatile aromas. Most of the white pear varieties cultivated in...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
|
| Series: | Life |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2075-1729/12/10/1494 |
| _version_ | 1797472018387435520 |
|---|---|
| author | Huiyun Li Jine Quan Sohel Rana Yanmei Wang Zhi Li Qifei Cai Shuhong Ma Xiaodong Geng Zhen Liu |
| author_facet | Huiyun Li Jine Quan Sohel Rana Yanmei Wang Zhi Li Qifei Cai Shuhong Ma Xiaodong Geng Zhen Liu |
| author_sort | Huiyun Li |
| collection | DOAJ |
| description | Pears are popular table fruits, grown and consumed worldwide for their excellent color, aroma, and taste. Volatile aroma is an important factor affecting fruit quality, and the fatty acid metabolism pathway is important in synthesizing volatile aromas. Most of the white pear varieties cultivated in China are not strongly scented, which significantly affects their overall quality. Panguxiang is a white pear cultivar, but its aroma has unique components and is strong. The study of the mechanisms by which aroma is formed in Panguxiang is, therefore, essential to improving the quality of the fruit. The study analyzed physiological and transcriptome factors to reveal the molecular network behind volatile aroma formation in Panguxiang. The samples of Panguxiang fruit were collected in two (fruit development at 60, 90, 120, and 147 days, and fruit storage at 0, 7, 14, 21, and 28 days) periods. A total of nine sample stages were used for RNA extraction and paired-end sequencing. In addition, RNA quantification and qualification, library preparation and sequencing, data analysis and gene annotation, gene co-expression network analysis, and validation of DEGs through quantitative real-time PCR (qRT-;PCR) were performed in this study. The WGCNA identified yellow functional modules and several biological and metabolic pathways related to fatty acid formation. Finally, we identified seven and eight hub genes in the fatty acid synthesis and fatty acid metabolism pathways, respectively. Further analysis of the co-expression network allowed us to identify several key transcription factors related to the volatile aroma, including AP2/ERF-ERF, C3H, MYB, NAC, C2H2, GRAS, and Trihelix, which may also be involved in the fatty acid synthesis. This study lays a theoretical foundation for studying volatile compounds in pear fruits and provides a theoretical basis for related research in other fruits. |
| first_indexed | 2024-03-09T19:56:32Z |
| format | Article |
| id | doaj.art-a39607c547cc4847b70a09cfadb4855b |
| institution | Directory Open Access Journal |
| issn | 2075-1729 |
| language | English |
| last_indexed | 2024-03-09T19:56:32Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Life |
| spelling | doaj.art-a39607c547cc4847b70a09cfadb4855b2023-11-24T00:55:49ZengMDPI AGLife2075-17292022-09-011210149410.3390/life12101494The Molecular Network behind Volatile Aroma Formation in Pear (<em>Pyrus</em> spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic PathwaysHuiyun Li0Jine Quan1Sohel Rana2Yanmei Wang3Zhi Li4Qifei Cai5Shuhong Ma6Xiaodong Geng7Zhen Liu8College of Forestry, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Forestry, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Forestry, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Forestry, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Forestry, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Forestry, Henan Agricultural University, Zhengzhou 450002, ChinaYing Lin Station Anyang Forestry Bureau, Anyang 455000, ChinaCollege of Forestry, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Forestry, Henan Agricultural University, Zhengzhou 450002, ChinaPears are popular table fruits, grown and consumed worldwide for their excellent color, aroma, and taste. Volatile aroma is an important factor affecting fruit quality, and the fatty acid metabolism pathway is important in synthesizing volatile aromas. Most of the white pear varieties cultivated in China are not strongly scented, which significantly affects their overall quality. Panguxiang is a white pear cultivar, but its aroma has unique components and is strong. The study of the mechanisms by which aroma is formed in Panguxiang is, therefore, essential to improving the quality of the fruit. The study analyzed physiological and transcriptome factors to reveal the molecular network behind volatile aroma formation in Panguxiang. The samples of Panguxiang fruit were collected in two (fruit development at 60, 90, 120, and 147 days, and fruit storage at 0, 7, 14, 21, and 28 days) periods. A total of nine sample stages were used for RNA extraction and paired-end sequencing. In addition, RNA quantification and qualification, library preparation and sequencing, data analysis and gene annotation, gene co-expression network analysis, and validation of DEGs through quantitative real-time PCR (qRT-;PCR) were performed in this study. The WGCNA identified yellow functional modules and several biological and metabolic pathways related to fatty acid formation. Finally, we identified seven and eight hub genes in the fatty acid synthesis and fatty acid metabolism pathways, respectively. Further analysis of the co-expression network allowed us to identify several key transcription factors related to the volatile aroma, including AP2/ERF-ERF, C3H, MYB, NAC, C2H2, GRAS, and Trihelix, which may also be involved in the fatty acid synthesis. This study lays a theoretical foundation for studying volatile compounds in pear fruits and provides a theoretical basis for related research in other fruits.https://www.mdpi.com/2075-1729/12/10/1494pearsvolatile aroma formationfatty acid pathwayRNA-SeqWGCNA |
| spellingShingle | Huiyun Li Jine Quan Sohel Rana Yanmei Wang Zhi Li Qifei Cai Shuhong Ma Xiaodong Geng Zhen Liu The Molecular Network behind Volatile Aroma Formation in Pear (<em>Pyrus</em> spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways Life pears volatile aroma formation fatty acid pathway RNA-Seq WGCNA |
| title | The Molecular Network behind Volatile Aroma Formation in Pear (<em>Pyrus</em> spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways |
| title_full | The Molecular Network behind Volatile Aroma Formation in Pear (<em>Pyrus</em> spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways |
| title_fullStr | The Molecular Network behind Volatile Aroma Formation in Pear (<em>Pyrus</em> spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways |
| title_full_unstemmed | The Molecular Network behind Volatile Aroma Formation in Pear (<em>Pyrus</em> spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways |
| title_short | The Molecular Network behind Volatile Aroma Formation in Pear (<em>Pyrus</em> spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways |
| title_sort | molecular network behind volatile aroma formation in pear em pyrus em spp panguxiang revealed by transcriptome profiling via fatty acid metabolic pathways |
| topic | pears volatile aroma formation fatty acid pathway RNA-Seq WGCNA |
| url | https://www.mdpi.com/2075-1729/12/10/1494 |
| work_keys_str_mv | AT huiyunli themolecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT jinequan themolecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT sohelrana themolecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT yanmeiwang themolecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT zhili themolecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT qifeicai themolecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT shuhongma themolecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT xiaodonggeng themolecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT zhenliu themolecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT huiyunli molecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT jinequan molecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT sohelrana molecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT yanmeiwang molecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT zhili molecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT qifeicai molecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT shuhongma molecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT xiaodonggeng molecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways AT zhenliu molecularnetworkbehindvolatilearomaformationinpearempyrusemspppanguxiangrevealedbytranscriptomeprofilingviafattyacidmetabolicpathways |