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相关概念视频

Responses to Heat and Cold Stress02:45

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Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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代谢和转录组综合分析显示,在长时间低温储存期间,食用葡萄中单烯积累的减少.

Huiling Wang1, Xiaoyue Wang1, Ailing Yan2

  • 1Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, PR China.

Food research international (Ottawa, Ont.)
|November 21, 2023
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概括

低温储存通过影响单烯水平,显著改变葡萄的香味. 这项研究揭示了这些变化背后的分子机制,为保存葡萄风味提供了洞察力.

关键词:
葡萄是葡萄中的一种.低温储存储存低温储存储存低温储存储存低温储存单烯是一种单烯.带有松松香味的松松香味.收获后的收获工作转录组分析 转录组分析

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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Transcript and Metabolite Profiling for the Evaluation of Tobacco Tree and Poplar as Feedstock for the Bio-based Industry
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科学领域:

  • 植物生理学 植物生理学
  • 食品科学 食品科学 食品科学
  • 生物化学 生化学

背景情况:

  • 低温储存对于食用葡萄的质量至关重要,但会影响芳香味道.
  • 单烯是马斯喀特葡萄香气的关键贡献者.
  • 冷藏期间单变化的机制尚未完全理解.

研究的目的:

  • 为了研究低温储存对食用葡萄中自由和结合的单烯概况的影响.
  • 阐明转录和代谢层面上这些变化背后的分子机制.

主要方法:

  • 在四种桌面葡萄品种中分析自由和结合的单烯.
  • 对参与单烯生物合成途径 (DXS,HDR,GPPS,TPS,HMGS,HMGR,GGPPS,FPPS) 的基因进行转录组分析.
  • 使用等级聚类和主要成分分析进行代谢分析.

主要成果:

  • 确定了27种自由和结合的单烯化合物,它们具有特定种类的定量差异.
  • 低温储存显著改变了单烯的形状,在相同的生物合成途径中的化合物中观察到类似的趋势.
  • 大多数自由单烯在储存期间迅速下降,在各品种中时间不同.
  • 基因表达分析显示了单聚合成途径基因 (DXS,HDR,GPPS,TPS) 和单聚积累之间的一致性,而MVA途径基因 (HMGS,HMGR) 和分支基因 (GGPPS,FPPS) 显示了负相关性.

结论:

  • 低温储存极大地影响葡萄的单烯形状和香味.
  • 转录组和代谢组数据为冷藏期间单变化的分子调节提供了洞察力.
  • 了解这些机制可以帮助制定策略,在收获后处理过程中保持葡萄香气质量.