Interaction between PpERF5 and PpERF7 enhances peach fruit aroma by upregulating PpLOX4 expression
Xiaobei Wang1, Chunling Zhang1, Yule Miao1
1Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China.
Plant Physiology and Biochemistry : PPB
|July 1, 2022
Summary
Peach fruit ripening involves ethylene, but its role in aroma is unclear. This study reveals that ethylene response factors (ERFs) regulate aroma compound production in peaches, particularly in melting-flesh varieties.
Area of Science:
- Plant Biology
- Fruit Ripening
- Biochemistry
Background:
- Ethylene is crucial for peach (Prunus persica) fruit ripening.
- The molecular basis of ethylene-driven aroma biosynthesis in peaches is not fully understood.
- Differences in aroma profiles exist between melting-flesh (MF) and stony hard (SH) peach cultivars.
Purpose of the Study:
- To investigate the molecular mechanisms of ethylene-mediated aroma biosynthesis in peach fruit.
- To compare aroma volatiles and gene expression in MF and SH peaches during ripening.
- To explore the relationship between volatile biosynthesis genes and ethylene response factor (ERF) genes.
Main Methods:
- Comparative analysis of aroma-related volatile compounds in MF and SH peaches across different ripening stages (S3-S4 III).
- Gene expression profiling of key aroma biosynthesis genes (e.g., LOX4, FAD1) and ethylene response factors (ERFs).
- Application of 1-methylcyclopropene (1-MCP) to assess ethylene's role and gene regulation.
Main Results:
- Fruity aromatic compounds (lactones, terpenes) significantly increased in MF peaches but were low in SH peaches during ripening.
- LOX4 and FAD1 gene expression correlated with ethylene emission and were downregulated by 1-MCP, indicating their role in volatile biosynthesis.
- PpERF5 and PpERF7 formed a protein complex that synergistically enhanced LOX4 transcription.
Conclusions:
- Ethylene significantly influences peach aroma formation through the regulation of specific volatile compounds.
- The study identifies LOX4 and FAD1 as key genes in peach volatile biosynthesis, regulated by ethylene.
- PpERF5 and PpERF7 act as crucial transcriptional regulators in the ethylene-mediated aroma biosynthesis pathway in peaches.
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