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Metabolomic and Transcriptomic Analyses Provide Insights into Metabolic Networks During Kiyomi Tangors Development
Xin Song1, Tingting Wang2, Peng Zhao1,2
1Hubei Key Laboratory of Germplasm Innovation and Utilization of Fruit Trees, Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan 430064, China.
Plants (Basel, Switzerland)
|September 13, 2025
Summary
Citrus fruit flavor develops through complex metabolic changes. This study reveals key sugar and acid shifts, hormone roles, and gene regulators during
Area of Science:
- Plant Metabolism
- Fruit Ripening
- Molecular Biology
Background:
- Citrus fruit flavor is crucial for quality and consumer appeal.
- Understanding the molecular basis of flavor development in non-climacteric fruits like citrus is essential.
- Metabolic and genetic reprogramming drives fruit ripening and flavor formation.
Purpose of the Study:
- To elucidate the regulatory mechanisms of soluble sugar and organic acid metabolism in 'Kiyomi' citrus fruit during development.
- To identify key metabolic pathways, hormonal signals, and gene expression patterns influencing citrus fruit flavor.
- To discover candidate genes and transcription factors regulating fruit ripening and quality traits.
Main Methods:
- Integrated metabolomic, hormonal, and transcriptomic analyses.
- Identification of 1679 metabolites and profiling of key hormones like abscisic acid (ABA) and 1-aminocyclopropane-1-carboxylic acid (ACC).
- Transcriptomic profiling and co-expression network analysis to identify regulatory gene modules and transcription factors (ERF, MYB, NAC, HSF).
Main Results:
- Significant stage-specific metabolic reprogramming, including citric acid decline after 90 days after flowering (DAF) and sucrose accumulation peaking at 180 DAF.
- Distinct hormonal dynamics: ABA accumulation from 120-210 DAF and ACC peaking at 120 DAF.
- Widespread gene expression shifts, particularly between 180-210 DAF, with identified gene modules linked to sugar/acid metabolism and candidate regulatory transcription factors.
Conclusions:
- A comprehensive framework for understanding citrus fruit flavor development.
- Identification of key molecular and metabolic events governing flavor in non-climacteric fruits.
- Candidate genes for improving citrus fruit quality through genetic enhancement.
