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两种西瓜入侵线集合中挥发性生产的遗传调节,具有对比的成熟行为

Carlos Mayobre¹, Miguel Santo Domingo¹, Elif Nur Özkan¹

¹Centre for Research in Agricultural Genomics (CRAG) CSIC-IRTA-UAB-UB, Edifici CRAG, Campus UAB, 08193 Bellaterra, Barcelona, Spain.

Horticulture research

|March 12, 2024

概括

瓜子的香味质量与水果的成熟有关. 研究人员确定了1000多个影响挥发性化合物的定量特征位点 (QTL),揭示了控制香味和成熟的遗传区域,以改善瓜子的繁殖.

科学领域:

植物遗传学和育种.
果实质量研究果实质量研究
气味挥发性有机化合物 (VOCs) 生物合成

背景情况:

瓜子的香味显著影响水果的质量,受成熟行为 (高潮和非高潮) 的影响.
了解控制挥发性有机化合物 (VOC) 生物合成的基因至关重要,但不完整.
Ester 在高潮期水果挥发物中占主导地位,而化物在非高潮期水果中占主导地位.

研究的目的:

分析"Piel de Sapo" (PS) 和"Védrantais" (VED) 甜瓜的互惠入侵线 (IL) 收集的波动概况.
确定负责VOC形成的基因及其与成熟行为的关系.
提供宝贵的遗传资源,以增强西瓜香味和食品质量.

主要方法:

产生两个互惠的入侵线 (IL) 集合.
固相微提取气色谱-质谱 (SPME GC-MS) 用于挥发性化合物分析.
定量特征位置 (QTL) 映射用于识别与挥发性资料相关的基因组区域.

主要成果:

在两种IL种群中检测到各种挥发物的1000多个QTL.
3,5,6,7和8号染色体的内进显著改变了 Ester-aldehyde平衡,并与成熟变化相关.
染色体2,6,10和11上的特定PS基因基因增加了VED西瓜中的含量;烯受成熟独立区域的影响.

结论:

这项研究阐明了瓜子成熟和香味特征之间的复杂关系.
已识别的QTL和候选基因在瓜子育种计划中提供了标记器辅助选择的目标.
这项研究为开发具有更好的香味和消费者吸引力的西瓜提供了基础.

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