转录组和代谢组分析揭示了红色和黄色Wampee Pericarps在成熟过程中发生的安托西亚宁,糖和有机酸变化
Xiaoyue Zhu1, Irfan Ali Sabir1, Shujun Peng1
1Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables and Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs, College of Horticulture, South China Agricultural University, Guangzhou, China.
Physiologia plantarum
|January 24, 2026
概括
旺皮果的质量取决于素,糖和有机酸. 这项研究跟踪了这些代谢物和相关基因在水果发育过程中,确定了调节其积累的关键基因.
科学领域:
- 植物新陈代谢 植物新陈代谢
- 果实科学 果实科学
- 生物化学 生物化学
背景情况:
- 水果的质量是由关键代谢物,如安东素,糖和有机酸等决定的.
- 在wampee水果发育过程中的代谢动态尚不清楚.
研究的目的:
- 在wampee水果发育过程中分析代谢物概况和基因表达.
- 为了确定参与wampee中安东素,糖和有机酸的生物合成的基因.
主要方法:
- 在不同发育阶段的两种wampee品种 ("Jixin"和"Zirou") 中分析了代谢物概况 (氨酸,糖,有机酸).
- 进行了转录基因分析,以确定与代谢相关的基因.
- 与代谢物积累相关的基因表达.
主要成果:
- 鉴定了2种安东,17种糖和32种有机酸.
- 在早期发育过程中观察到,黄,粉和可溶糖的积累.
- 发现分别为主要的糖和有机酸的糖和酸.
- 种类"Jixin"显示出更高的亚酸水平.
- 鉴定了37种安托西亚尼,29种糖和18种与有机酸相关的基因,与代谢物水平有很强的相关性.
结论:
- 确定了调节在wampee中的安托西亚宁,糖和有机酸生物合成和积累的关键基因.
- 代谢概况和基因表达模式为wampee水果的发展和质量提供了洞察力.
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