ArticleBMC plant biology2021
Transcriptome and metabolite profiling analyses provide insight into volatile compounds of the apple cultivar 'Ruixue' and its parents during fruit development.
Article in BMC plant biology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
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Who cites it
31 citing papers in PubMed, 74 citations in OpenAlex.
- A MYB-WRKY feedback module activates MdAAT2‑like to regulate aromatic ester biosynthesis during apple ripening.Molecular horticulture · 2026Article
- Storage temperature modulates fruit quality, volatile compound profiles, and primary metabolite dynamics in 'Shijizhixing' peach.Food chemistry: X · 2026Article
- Metabolomics and machine learning integrated analysis of flavor quality in 'Legacy' and a mutant blueberry.Current research in food science · 2026Article
- Untargeted metabolomic genome-wide association study reveals genetic and biochemical insights into polyphenols of apple fruit.Horticulture research · 2025Article
- Effects of Different Calcium Preparations on Fresh-Cut Quality and Storage Quality of Starkrimson Apple.Plants (Basel, Switzerland) · 2025Article
- Integrated Analysis of the Metabolome and Transcriptome During Apple Ripening to Highlight Aroma Determinants in Ningqiu Apples.Plants (Basel, Switzerland) · 2025Article
- Molecular Networking from Volatilome ofMolecules (Basel, Switzerland) · 2025Article
- Two Terpene Synthases Are Involved in Multiple Sesquiterpene Biosynthesis in the Woody Vegetable,International journal of molecular sciences · 2025Article
- Allelic variation in an expansin, MdEXP-A1, contributes to flesh firmness at harvest in apples.Molecular horticulture · 2025Article
- Xenia Effect on Nutritional and Flavor Components of 'Jingbaili' Pear.Foods (Basel, Switzerland) · 2025Article
- Natural variation in MdNAC5 contributes to fruit firmness and ripening divergence in apple.Horticulture research · 2025Article
- Novel Targets for Fruit Conservation Strategies Revealed by Omics Studies: A Systematic Review and Meta-Analysis.International journal of food science · 2025Review
- Identification of volatile and flavor metabolites in three varieties of broccoli sprouts.Food chemistry: X · 2024Article
- Analysis of Aroma Characteristics of 'Binzi' and 'Xiangguo' Apple-Ancient Cultivars in China.Foods (Basel, Switzerland) · 2024Article
- Fruit ripening and postharvest changes in very early-harvested tomatoes.Horticulture research · 2024Article
- Comparison of Fruit Texture and Storage Quality of Four Apple Varieties.Foods (Basel, Switzerland) · 2024Article
- Effects of Different Pre-Harvest Bagging Times on Fruit Quality of Apple.Foods (Basel, Switzerland) · 2024Article
- Effects of Different Irrigation Regimes, Nitrogen Levels and Storage Conditions on Volatiles of 'Gala' Apple.Molecules (Basel, Switzerland) · 2023Article
- Analysis of Important Volatile Organic Compounds and Genes Produced by Aroma of Pepper Fruit by HS-SPME-GC/MS and RNA Sequencing.Plants (Basel, Switzerland) · 2023Article
- Genetic analysis and QTL mapping of aroma volatile compounds in the apple progeny 'Fuji' × 'Cripps Pink'.Frontiers in plant science · 2023Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
backgroundAroma is one the most crucial inherent quality attributes of fruit. 'Ruixue' apples were selected from a cross between 'Pink Lady' and 'Fuji', a later ripening yellow new cultivar. However, there is little known about the content and composition of aroma compounds in 'Ruixue' apples or the genetic characters of 'Ruixue' and its parents. In addition, the metabolic pathways for biosynthesis of aroma volatiles and aroma-related genes remain poorly understood.
resultsVolatile aroma compounds were putatively identified using gas chromatography-mass spectrometry (GC-MS). Our results show that the profile of volatile compounds changes with ripening. Aldehydes were the dominant volatile compounds in early fruit development, with alcohols and esters increasing dramatically during maturation. On the basis of a heatmap dendrogram, these aroma compounds clustered into seven groups. In ripe fruit, esters and terpenoids were the main aroma volatiles in ripening fruit of 'Pink Lady' and 'Fuji' apples, and they included butyl 2-methylbutanoate; propanoic acid, hexyl ester; propanoic acid, hexyl ester; hexanoic acid, hexyl ester; acetic acid, hexyl ester and (Z, E)-α-farnesene. Interestingly, aldehydes and terpenoids were the dominant volatile aroma compounds in ripening fruit of 'Ruixue', and they mainly included hexanal; 2-hexenal; octanal; (E)-2-octenal; nonanal and (Z, E)-α-farnesene. By comparing the transcriptome profiles of 'Ruixue' and its parents fruits during development, we identified a large number of aroma-related genes related to the fatty acid, isoleucine and sesquiterpenoid metabolism pathways and transcription factors that may volatile regulate biosynthesis.
conclusionsOur initial study facilitates a better understanding of the volatile compounds that affect fruit flavour as well as the mechanisms underlying differences in flavour between 'Ruixue' and its parents.
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