Melon fruit flavor is a key quality characteristic that influences consumer preference.Grafting is an effective technique to enhance fruit quality but yields divergent outcomes in terms of fruit flavor.To address this...Melon fruit flavor is a key quality characteristic that influences consumer preference.Grafting is an effective technique to enhance fruit quality but yields divergent outcomes in terms of fruit flavor.To address this problem,we analyzed parallel changes in flavor-related metabolite accumulation and gene expression in two pumpkin rootstock grafted melons during four fruit developmental stages.We identified 26061 expressed genes and 840 metabolites from 21 different compound classes,including carbohydrates,amino acids,and lipids.We also detected 50 aroma volatile compounds in the grafted melons.Results showed that genes and metabolites associated with metabolic pathways(carbohydrate,amino acid,lipid,and phenylpropanoid)play a key role in flavor formation.Compared with‘Sizhuang 12’,‘Tianzhen 1’rootstock improved melon fruit flavor by upregulating sugar-related genes(HK,MPI,MIOX,and STP)and inducing metabolite accumulation(d-ribose-5-phosphate,d-galactose,and trehalose 6-phosphate),whereas decreasing bitterness-related amino acids(l-arginine,l-asparagine,and l-tyrosine)and associated genes(thrC,ACS,and GLUL)expression at ripening stage.Furthermore,‘Tianzhen 1’exhibited higher expression levels of enzyme-coding genes(4CL,CSE,and COMT)responsible for aroma volatile synthesis than‘Sizhuang 12’rootstock.Taken together,our results decipher the basis of the molecular mechanism underlying fruit flavor in grafted melons and provide valuable information for the melons genetic improvement.展开更多
Melon(Cucumis melo L.)is a globally important fruit crop appreciated for its sweet taste,unique aroma,and nutritional value(Kaleem et al.,2024).Aroma,shaped by volatile organic compounds(VOCs),is a key trait influenci...Melon(Cucumis melo L.)is a globally important fruit crop appreciated for its sweet taste,unique aroma,and nutritional value(Kaleem et al.,2024).Aroma,shaped by volatile organic compounds(VOCs),is a key trait influencing consumer preference.These VOCs are mainly derived from amino acids,fatty acids,and terpenoid pathways(Chen et al.,2023).Esters contribute to fruity and sweet notes,whereas terpenes and C_(9) aldehydes/alcohols impart floral and melon-like aromas,respectively(Mayobre et al.,2024).展开更多
基金supported by the National Natural Science Foundation of China(31972435)to Jintao Cheng,and Agriculture Research System of MOF and MORA(CARS-25)Natural Science Foundation of Hubei Province(2019CFA017)Ningbo Scientific and Technological Project(2021Z006)to Zhilong Bie.
文摘Melon fruit flavor is a key quality characteristic that influences consumer preference.Grafting is an effective technique to enhance fruit quality but yields divergent outcomes in terms of fruit flavor.To address this problem,we analyzed parallel changes in flavor-related metabolite accumulation and gene expression in two pumpkin rootstock grafted melons during four fruit developmental stages.We identified 26061 expressed genes and 840 metabolites from 21 different compound classes,including carbohydrates,amino acids,and lipids.We also detected 50 aroma volatile compounds in the grafted melons.Results showed that genes and metabolites associated with metabolic pathways(carbohydrate,amino acid,lipid,and phenylpropanoid)play a key role in flavor formation.Compared with‘Sizhuang 12’,‘Tianzhen 1’rootstock improved melon fruit flavor by upregulating sugar-related genes(HK,MPI,MIOX,and STP)and inducing metabolite accumulation(d-ribose-5-phosphate,d-galactose,and trehalose 6-phosphate),whereas decreasing bitterness-related amino acids(l-arginine,l-asparagine,and l-tyrosine)and associated genes(thrC,ACS,and GLUL)expression at ripening stage.Furthermore,‘Tianzhen 1’exhibited higher expression levels of enzyme-coding genes(4CL,CSE,and COMT)responsible for aroma volatile synthesis than‘Sizhuang 12’rootstock.Taken together,our results decipher the basis of the molecular mechanism underlying fruit flavor in grafted melons and provide valuable information for the melons genetic improvement.
基金supported by Project of Renovation Capacity Building for the Young Sci-Tech Talents Sponsored by Xinjiang Academy of Agricultural Sciences(Grant No.xjnkq-2021011)Key Research and Development Program of Hainan Province(Grant No.ZDYF2025XDNY089)+2 种基金Project of Fund for Stable Support to Agricultural Sci-Tech Renovation(Grant No.xjnkywdzc-2023001-35)Guangxi Agricultural Science and Technology Project,China Agriculture Research System of MOF and MORA(CARS-25)the Fundamental Research Funds for the Central Universities(Grant No.2662024JC004)。
文摘Melon(Cucumis melo L.)is a globally important fruit crop appreciated for its sweet taste,unique aroma,and nutritional value(Kaleem et al.,2024).Aroma,shaped by volatile organic compounds(VOCs),is a key trait influencing consumer preference.These VOCs are mainly derived from amino acids,fatty acids,and terpenoid pathways(Chen et al.,2023).Esters contribute to fruity and sweet notes,whereas terpenes and C_(9) aldehydes/alcohols impart floral and melon-like aromas,respectively(Mayobre et al.,2024).
