ArticleJournal of advanced research2023
Chilling-induced peach flavor loss is associated with expression and DNA methylation of functional genes.
Article in Journal of advanced research, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 43 citations in OpenAlex.
- Cold storage delays peach fruit softening via mMolecular horticulture · 2026Article
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- New insights into controlling horticultural crop quality deterioration caused by cold stress: epigenetic modification.Horticulture research · 2026Article
- Postharvest methyl jasmonate dipping modulates lipid composition and volatile profiles to alleviate chilling injury in yellow-fleshed peach fruit.BMC plant biology · 2026Article
- Regulation of apocarotenoids for quality improvement and biofortification of horticultural crops.Journal of advanced research · 2026Review
- Molecular regulatory mechanisms ofForestry research · 2026Article
- Genome-wide identification of the FAD gene family in Persea mericana Mill. and its expression analysis under heat stress.BMC plant biology · 2025Article
- Fruit and vegetable preservation from classical to advanced nanotechnology: an overview of efficacy and health concerns.Food chemistry: X · 2025Review
- Deterioration in the Quality of 'Xuxiang' Kiwifruit Pulp Caused by Frozen Storage: An Integrated Analysis Based on Phenotype, Color, Antioxidant Activity, and Flavor Compounds.Foods (Basel, Switzerland) · 2025Article
- Multi-omics analysis unravels the dynamics of flavor profile in 'Queen Nina' berries and the regulatory mechanism underlying volatile esters.Food chemistry. Molecular sciences · 2025Article
- Divergent MYB paralogs determine spatial distribution of linalool mediated by JA and DNA demethylation participating in aroma formation and cold tolerance of tea plants.Plant biotechnology journal · 2025Article
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- Oral D-ribose causes depressive-like behavior by altering glycerophospholipid metabolism via the gut-brain axis.Communications biology · 2024Article
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
introductionFlavor is a major contributor to consumer preference. Despite being effective at extending the fruit's commercial life, cold storage also results in a significant loss of flavor volatiles. To date, there has been few studies on the metabolic dynamics and the mechanism underlying the regulatory networks that modulate flavor loss during cold storage for fruit.
methodsThe volatile contents were detected by Gas Chromatography-Mass Spectrometer (GC-MS). Weighted gene co-expression network analysis (WGCNA) was used to identify structure genes and transcription factors (TFs). DNA methylation was analyzed by whole-genome methylation sequencing during cold storage.
resultsWe generated a temporal map, over hourly to weekly timescales, for the effects of chilling on flavor volatiles by combining metabolome, transcriptome, and DNA methylome in peach fruit. Based on the big data analysis, we developed a regulatory network for volatile formation and found that a decrease in volatiles during cold storage was significantly correlated with a decrease in the expression of synthesis genes. Moreover, TFs associated with these structure genes were identified. Expression of genes involved in ethylene biosynthesis was reduced while cold tolerance pathway was activated in response to low temperature. Functions of those genes were confirmed through transgenic experiments and across peach cultivars, suggesting our dataset is a useful tool for elucidating regulatory factors that have not yet been clarified in relation to flavor and cold tolerance. Genome wide DNA methylation was induced by chilling and peaked at 7 d followed by a decline during 28 d cold storage. Reduction of gene expression was accompanied by major changes in the methylation status of their promoters, including PpACS1, PpAAT1, PpTPS3 and PpMADS2.
conclusionOur study revealed the mechanism for chilling-induced flavor loss of peach fruit through time-course transcriptome and DNA methylome analysis.
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