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Bao X, Dong J, Niu M, Wang Z, Xu G. Transcriptome and Metabolome Analyses of Aroma Differences between Chardonnay and a Chardonnay Bud Sport. Molecules 2024; 29:3671. [PMID: 39125074 PMCID: PMC11314234 DOI: 10.3390/molecules29153671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2024] [Revised: 07/25/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024] Open
Abstract
Chardonnay is one of the most popular white grape wine varieties in the world, but this wine lacks typical aroma, considered a sensory defect. Our research group identified a Chardonnay bud sport with typical muscat characteristics. The goal of this work was to discover the key candidate genes related to muscat characteristics in this Chardonnay bud sport to reveal the mechanism of muscat formation and guide molecular design breeding. To this end, HS-SPME-GC-MS and RNA-Seq were used to analyze volatile organic compounds and the differentially expressed genes in Chardonnay and its aromatic bud sport. Forty-nine volatiles were identified as potential biomarkers, which included mainly aldehydes and terpenes. Geraniol, linalool, and phenylacetaldehyde were identified as the main aroma components of the mutant. The GO, KEGG, GSEA, and correlation analysis revealed HMGR, TPS1, TPS2, TPS5, novel.939, and CYP450 as key genes for terpene synthesis. MAO1 and MAO2 were significantly downregulated, but there was an increased content of phenylacetaldehyde. These key candidate genes provide a reference for the development of functional markers for muscat varieties and also provide insight into the formation mechanism of muscat aroma.
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Affiliation(s)
- Xiaoqin Bao
- College of Wine and Horticulture, Ningxia University, Yinchuan 750021, China; (X.B.); (J.D.); (M.N.)
| | - Jin Dong
- College of Wine and Horticulture, Ningxia University, Yinchuan 750021, China; (X.B.); (J.D.); (M.N.)
| | - Min Niu
- College of Wine and Horticulture, Ningxia University, Yinchuan 750021, China; (X.B.); (J.D.); (M.N.)
| | - Zhilei Wang
- College of Wine and Horticulture, Ningxia University, Yinchuan 750021, China; (X.B.); (J.D.); (M.N.)
- Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China
- Ningxia Grape and Wine Engineering Technology Center, Yinchuan 750021, China
| | - Guoqian Xu
- College of Wine and Horticulture, Ningxia University, Yinchuan 750021, China; (X.B.); (J.D.); (M.N.)
- Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China
- Ningxia Grape and Wine Engineering Technology Center, Yinchuan 750021, China
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Li X, Yan Y, Wang L, Li G, Wu Y, Zhang Y, Xu L, Wang S. Integrated Transcriptomic and Metabolomic Analysis Revealed Abscisic Acid-Induced Regulation of Monoterpene Biosynthesis in Grape Berries. PLANTS (BASEL, SWITZERLAND) 2024; 13:1862. [PMID: 38999702 PMCID: PMC11243831 DOI: 10.3390/plants13131862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 06/27/2024] [Accepted: 07/03/2024] [Indexed: 07/14/2024]
Abstract
Monoterpenes are a class of volatile organic compounds that play crucial roles in imparting floral and fruity aromas to Muscat-type grapes. However, our understanding of the regulatory mechanisms underpinning monoterpene biosynthesis in grapes, particularly following abscisic acid (ABA) treatment, remains elusive. This study aimed to explore the impact of exogenous ABA on monoterpene biosynthesis in Ruiduhongyu grape berries by employing Headspace Solid-Phase Micro-Extraction Gas Chromatography-Mass Spectrometry (HS-SPME/GC-MS) analysis and transcriptome sequencing. The results suggested significant differences in total soluble solids (TSS), pH, and total acid content. ABA treatment resulted in a remarkable increase in endogenous ABA levels, with concentrations declining from veraison to ripening stages. ABA treatment notably enhanced monoterpene concentrations, particularly at the E_L37 and E_L38 stages, elevating the overall floral aroma of grape berries. According to the variable gene expression patterns across four developmental stages in response to ABA treatment, the E_L37 stage had the largest number of differential expressed genes (DEGs), which was correlated with a considerable change in free monoterpenes. Furthermore, functional annotation indicated that the DEGs were significantly enriched in primary and secondary metabolic pathways, underlining the relationship between ABA, sugar accumulation, and monoterpene biosynthesis. ABA treatment upregulated key genes involved in the methylerythritol phosphate (MEP) pathway, enhancing carbon allocation and subsequently impacting terpene synthesis. This study also identified transcription factors, including MYB and AP2/ERF families, potentially modulating monoterpene and aroma-related genes. Weighted gene co-expression network analysis (WGCNA) linked ABA-induced gene expression to monoterpene accumulation, highlighting specific modules enriched with genes associated with monoterpene biosynthesis; one of these modules (darkgreen) contained genes highly correlated with most monoterpenes, emphasizing the role of ABA in enhancing grape quality during berry maturation. Together, these findings provide valuable insights into the multifaceted effects of exogenous ABA on monoterpene compounds and grape berry flavor development, offering potential applications in viticulture and enology.
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Affiliation(s)
- Xiangyi Li
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yixuan Yan
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Lei Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Guanhan Li
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yusen Wu
- Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Ying Zhang
- Grape and Wine Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Lurong Xu
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Shiping Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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3
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Zhao Y, Sun T, Liu J, Zhang R, Yu Y, Zhou G, Liu J, Gao B. The Key Role of Plant Hormone Signaling Transduction and Flavonoid Biosynthesis Pathways in the Response of Chinese Pine ( Pinus tabuliformis) to Feeding Stimulation by Pine Caterpillar ( Dendrolimus tabulaeformis). Int J Mol Sci 2024; 25:6354. [PMID: 38928063 PMCID: PMC11203464 DOI: 10.3390/ijms25126354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 06/01/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
In nature, plants have developed a series of resistance mechanisms to face various external stresses. As understanding of the molecular mechanisms underlying plant resistance continues to deepen, exploring endogenous resistance in plants has become a hot topic in this field. Despite the multitude of studies on plant-induced resistance, how plants respond to stress under natural conditions remains relatively unclear. To address this gap, we investigated Chinese pine (Pinus tabuliformis) using pine caterpillar (Dendrolimus tabulaeformis) under natural conditions. Healthy Chinese pine trees, approximately 10 years old, were selected for studying induced resistance in Huangtuliangzi Forestry, Pingquan City, Chengde City, Hebei Province, China. Pine needles were collected at 2 h and 8 h after feeding stimulation (FS) via 10 pine caterpillars and leaf clipping control (LCC), to simulate mechanical damage caused by insect chewing for the quantification of plant hormones and transcriptome and metabolome assays. The results show that the different modes of treatments significantly influence the contents of JA and SA in time following treatment. Three types of differentially accumulated metabolites (DAMs) were found to be involved in the initial response, namely phenolic acids, lipids, and flavonoids. Weighted gene co-expression network analysis indicated that 722 differentially expressed genes (DEGs) are positively related to feeding stimulation and the specific enriched pathways are plant hormone signal transduction and flavonoid biosynthesis, among others. Two TIFY transcription factors (PtTIFY54 and PtTIFY22) and a MYB transcription factor (PtMYB26) were found to be involved in the interaction between plant hormones, mainly in the context of JA signal transduction and flavonoid biosynthesis. The results of this study provide an insight into how JA activates, serving as a reference for understanding the molecular mechanisms of resistance formation in conifers responding to mandibulate insects.
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Affiliation(s)
- Yanan Zhao
- College of Forestry, Hebei Agricultural University, Baoding 071000, China; (Y.Z.); (T.S.); (R.Z.); (Y.Y.); (G.Z.); (J.L.)
| | - Tianhua Sun
- College of Forestry, Hebei Agricultural University, Baoding 071000, China; (Y.Z.); (T.S.); (R.Z.); (Y.Y.); (G.Z.); (J.L.)
| | - Jie Liu
- College of Agronomy, Hebei Agricultural University, Baoding 071000, China;
| | - Ruibo Zhang
- College of Forestry, Hebei Agricultural University, Baoding 071000, China; (Y.Z.); (T.S.); (R.Z.); (Y.Y.); (G.Z.); (J.L.)
| | - Yongjie Yu
- College of Forestry, Hebei Agricultural University, Baoding 071000, China; (Y.Z.); (T.S.); (R.Z.); (Y.Y.); (G.Z.); (J.L.)
| | - Guona Zhou
- College of Forestry, Hebei Agricultural University, Baoding 071000, China; (Y.Z.); (T.S.); (R.Z.); (Y.Y.); (G.Z.); (J.L.)
| | - Junxia Liu
- College of Forestry, Hebei Agricultural University, Baoding 071000, China; (Y.Z.); (T.S.); (R.Z.); (Y.Y.); (G.Z.); (J.L.)
| | - Baojia Gao
- College of Forestry, Hebei Agricultural University, Baoding 071000, China; (Y.Z.); (T.S.); (R.Z.); (Y.Y.); (G.Z.); (J.L.)
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Liu J, Ping Chen Y, He P, Ding Z, Guo Y, Cui S, Ma C, Xie Z, Xia S, Zhang Y, Liu Y, Liu Y. A novel olfactory biosensor based on ZIF-8@SWCNT integrated with nanosome-AuNPs/Prussian blue for sensitive detection of hexanal. Food Chem 2024; 442:138349. [PMID: 38266411 DOI: 10.1016/j.foodchem.2023.138349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 12/17/2023] [Accepted: 12/31/2023] [Indexed: 01/26/2024]
Abstract
Hexanal is considered as an important volatile compound indicator for the assessment of freshness and maturity of foods. Therefore, sensitive and stable monitoring of hexanal is highly desired. Herein, an efficient receptor immobilization strategy based on ZIF-8@ Single-walled carbon nanotube (SWCNT) and nanosomes-AuNPs/Prussian blue (PB) was proposed for the development of olfactory biosensors. ZIF-8@SWCNT as dual support materials provided a high density of active sites for nanosomes loading. Moreover, the co-electrodeposition of nanosomes-AuNPs and PB on the sensor interface effectively amplified the electrochemical signal and maintained the activity of the receptor. The combination of ZIF-8@SWCNT with AuNPs/PB imparts excellent sensing performance of the biosensor with a wide detection range of 10-16-10-9 M, a low detection limit of 10-16 M for hexanal, and a long storage stability of 15 days. These results indicate that our biosensor can be a powerful tool for versatile applications in food and other related industries.
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Affiliation(s)
- Jing Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Yan Ping Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Penglin He
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ziyu Ding
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yun Guo
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Songhe Cui
- School of Life sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Chao Ma
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhiping Xie
- School of Life sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Sun Xia
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong Province, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China
| | - Ye Liu
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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5
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Chen H, Zhang Z, Zhang L, Bai S, Ning P, Wei S, Xie S, Zeng Q. Comparative Analysis of the Evolution of Green Leaf Volatiles and Aroma in Six Vitis vinifera L. Cultivars during Berry Maturation in the Chinese Loess Plateau Region. Foods 2024; 13:1207. [PMID: 38672880 PMCID: PMC11049030 DOI: 10.3390/foods13081207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/06/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Green leaf volatiles (GLVs) are important in giving grape a fresh and green aroma. But the changes in GLVs during the phenological development of grapevines are not well known. This study analyzed the GLVs and transcription levels of associated biosynthetic genes in six grape species from the Loess Plateau region at five stages of maturation. Thirteen GLVs were detected, showing unique patterns for each grape type at various growth phases. The primary components in six grapes were (E)-2-hexenal, (E)-2-hexen-1-ol, and hexanal. With the exception of Cabernet Franc in 2019, the overall GLV contents of the six types generally increased during growth and development, peaking or stabilizing at harvest. And Sauvignon Blanc, Cabernet Gernischt, and Cabernet Sauvignon exhibited higher total contents among the varieties. PLS-DA analysis revealed 3-hexenal's high VIP scores across two years, underscoring its critical role in grape variety classification. Correlation analysis revealed a strong positive correlation between the levels of hexanal, 1-hexanol, (E)-2-hexen-1-ol, (Z)-3-hexenyl acetate, nonanal, and (E, E)-2,6-nonadienal and the expression of VvHPL and VvAAT genes in the LOX-HPL pathway. Specifically, VvHPL emerges as a potential candidate gene responsible for species-specific differences in GLV compounds. Comprehending the changing patterns in the biosynthesis and accumulation of GLVs offers viticulturists and enologists the opportunity to devise targeted strategies for improving the aromatic profile of grapes and wines.
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Affiliation(s)
- Huawei Chen
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Lijian Zhang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Shijian Bai
- Xinjiang Uighur Autonomous Reg Grapes & Melons Research, Turpan 838000, China;
| | | | - Shichao Wei
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Sha Xie
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
| | - Qingqing Zeng
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
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6
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Pei D, Ren Y, Yu W, Zhang P, Dong T, Jia H, Fang J. The roles of brassinosteroids and methyl jasmonate on postharvest grape by regulating the interaction between VvDWF4 and VvTIFY 5 A. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2023; 336:111830. [PMID: 37586418 DOI: 10.1016/j.plantsci.2023.111830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 06/24/2023] [Accepted: 08/12/2023] [Indexed: 08/18/2023]
Abstract
Brassinosteroids (BRs) and methyl jasmonate (MeJA) are known for the regulation of plant development, and the crosstalk between them is important for plant growth. However, the interaction between them in the development of postharvest fruit is unresolved. We found that BR treatment enhanced the accumulation of sugar composition and aroma content, reduced the content of organic acids (such as tartaric acid) and promoted the coloring of grape callus. After the application of MeJA, the acidity increased and the sugar content decreased. The physiological data showed that exogenous BR also attenuated the JA inhibition of postharvest ripening in grape. DWF4 is a key enzyme in the BR biosynthetic pathway, and it can effectively regulate the content of endogenous BRs. TIFY 5 A, which belongs to the Jasmonate ZIM-domain (JAZ) family, can be baited by DWF4 through the Y2H experiment. TIFY 5 A represses the expression of dihydroflavonol-4-reductase (DFR) which plays a key role in the synthesis of anthocyanins, while this will be alleviated by VvDWF4. The interaction between TIFY 5 A and DWF4 contributes to the cross talk between JA and BR signalling pathways. This is also verified by the transgenic experimental results. The results in this paper provides a new insight into the relationship between BR and JA signalling pathways, which is important to the regulation of the postharvest ripening of grape.
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Affiliation(s)
- Dan Pei
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Yanhua Ren
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Wenbin Yu
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Peian Zhang
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Tianyu Dong
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Haifeng Jia
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Jinggui Fang
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.
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Wang J, Han Y, Chen C, Sam FE, Guan R, Wang K, Zhang Y, Zhao M, Chen C, Liu X, Jiang Y. Influence of Benzothiadiazole on the Accumulation and Metabolism of C6 Compounds in Cabernet Gernischt Grapes ( Vitis vinifera L.). Foods 2023; 12:3710. [PMID: 37835363 PMCID: PMC10572586 DOI: 10.3390/foods12193710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 09/30/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Pre-harvest application of elicitors improves grape quality, specifically the phenolic compounds and color characteristics. Limited research has been conducted on the impact of elicitors on the C6 compounds found in grapes. This is due to lack of comprehensive studies examining the combined effects of bound aroma compounds, enzyme activity, and substrate availability. This study aimed to assess the impact of benzothiadiazole (BTH) on the physicochemical properties and C6 compounds of Cabernet Gernischt grapes during ripening. Compared with the control group (CK), BTH treatment significantly increased the 100-berry weight, skin/berry ratio, pH, total phenolic content, and total flavonoid content in ripe grapes. Additionally, BTH treatment led to significant reductions in reducing sugar, total soluble solids, titratable acidity, linoleic acid, linolenic acid, and free C6 aldehydes. Furthermore, BTH treatment significantly decreased the contents of free C6 alcohols and increased the levels of free and bound C6 esters. BTH treatment also increased the activities of lipoxygenase, alcohol dehydrogenase, and alcohol acetyltransferase enzymes, while it decreased the activity of hydroperoxide lyase enzyme. The application of BTH resulted in changes to the physicochemical properties and levels of C6 compounds in Cabernet Gernischt grapes by up-regulating enzyme activity and down-regulating precursors.
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Affiliation(s)
- Jianfeng Wang
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Yuqi Han
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Chunxia Chen
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Faisal Eudes Sam
- College of Enology, Northwest A&F University, Xianyang 712100, China
| | - Ruwen Guan
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Kai Wang
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Yu Zhang
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Man Zhao
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Changxia Chen
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Xuan Liu
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Yumei Jiang
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
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8
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Wu Y, Li X, Zhang W, Wang L, Li B, Wang S. Aroma profiling of Shine Muscat grape provides detailed insights into the regulatory effect of gibberellic acid and N-(2-chloro-4-pyridinyl)-N-phenylurea applications on aroma quality. Food Res Int 2023; 170:112950. [PMID: 37316003 DOI: 10.1016/j.foodres.2023.112950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 06/16/2023]
Abstract
As plant growth regulators, gibberellic acid (GA3) and CPPU [forchlorfenuron, N-(2-chloro-4-pyridinyl)-N-phenylurea] are widely used in the production of table grapes. However, how these compounds regulate the aroma quality remains unclear. By measuring free and bound aroma compounds in Shine Muscat grapes from eight groups during whole growth period, GA3 and CPPU were both found to significantly promote the synthesis of acyclic monoterpenes and (E)-2-hexenal, and double applications were found to further increase the aroma compound contents. On the other hand, GA3 and CPPU obviously promoted the expansion of berries, and the effect of promoting the synthesis of aroma compounds was largely diminished. In conclusion, free compound concentrations in berry were almost unaffected by GA3 and CPPU. From the perspective of aroma compounds, a highly concerted interplay was observed for terpenes, and bound compounds exhibited higher correlations than those of free compounds. In addition, 17 compounds could be used as markers that indicated the developmental timing of berries.
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Affiliation(s)
- Yusen Wu
- Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Xiujie Li
- Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Wenwen Zhang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China
| | - Lei Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China
| | - Bo Li
- Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
| | - Shiping Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China.
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9
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Xu S, Pang Y, Cai X, Chen Q, Jin G, Zhang M, Huang L. Comparative study of three cultivars of jaboticaba berry: nutrient, antioxidant and volatile compounds. FRONTIERS IN PLANT SCIENCE 2023; 14:1105373. [PMID: 37492773 PMCID: PMC10363728 DOI: 10.3389/fpls.2023.1105373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 06/12/2023] [Indexed: 07/27/2023]
Abstract
Jaboticaba is a tropical plant and its fruit rich in nutrients, volatile compounds, and biological activities, which considered to be an edible health benefits plant. Despite its popularity for fresh consumption, jaboticaba is rarely used in intensive processing in China. The content of nutrients and antioxidant in jaboticaba greatly impacts how it is processed healthy food. In this study, we evaluated the nutrients, antioxidant capacity, and volatile compounds of three jaboticaba cultivars including Sabara, Argentina, and Fukuoka, respectively. Our results revealed each variety has its merits. Sabara had an abundance of volatile compounds, a suitable acid-sugar ratio, and a slightly lower antioxidant capacity, making it suitable for fresh consumption. Argentina is the richest in volatile compounds in ripe fruit, but slightly lighter in taste and acid-sugar ratio, making it suitable for dry products. The large size, juicy flesh, low acid-sugar ratio, and less volatile compounds content of Fukuoka also make it suitable for juice processing. Three cultivars of jaboticaba berry exhibited different characteristics, providing reference evidence for the manufacturing and processing of jaboticaba health food.
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Affiliation(s)
- Shaosi Xu
- College of Life Science, Fujian Normal University, Fuzhou, China
| | - Yingying Pang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiaoming Cai
- Institute of Food Inspection, Fujian Institute of Product Quality Supervision and Inspection, National Center for Quality Supervision and Inspection of Processed Foods, Fuzhou, China
| | - Qinchang Chen
- College of Life Science, Fujian Normal University, Fuzhou, China
| | - Gang Jin
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Miao Zhang
- College of Life Science, Fujian Normal University, Fuzhou, China
| | - Luqiang Huang
- College of Life Science, Fujian Normal University, Fuzhou, China
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10
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Li J, Quan Y, Wu Z, Han J, Zhang Y, Javed HU, Ma C, Jiu S, Zhang C, Wang L, Wang S. EBR and JA regulate aroma substance biosynthesis in 'Ruidu Hongyu' grapevine berries by transcriptome and metabolite combined analysis. FRONTIERS IN PLANT SCIENCE 2023; 14:1185049. [PMID: 37346128 PMCID: PMC10279965 DOI: 10.3389/fpls.2023.1185049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Accepted: 05/23/2023] [Indexed: 06/23/2023]
Abstract
Volatile compounds including terpenes, aldehyde, phenol, and alcohol are significantly contributed floral and fruity aromas to the Muscat variety. 'Ruidu Hongyu' grapevine is one of the newly developed grape varieties, and cultivation of this variety has been extended across China due to unique quality traits and taste. In this study, HS-SPME/GC-MS and transcriptome sequencing analysis were performed to evaluate the impact of exogenous 2,4-epibrassinolide (EBR), jasmonic acid (JA), and their signaling inhibitors brassinazole (Brz)/sodium diethyldithiocarbamate (DIECA) on the biosynthesis of aroma substances in 'Ruidu Hongyu' grapevine. According to the results, exogenous BR and JA promoted the accumulation of various aroma substances, including hexenal, 2-hexenal, nerol oxide, vanillin, hotrienol, terpineol, neral, nerol, geraniol, and geranic acid. After EBR and JA treatments, most of the genes responsible for terpene, aldehyde, and alcohol biosynthesis expressed at a higher level than the CK group. Relatively, EBR treatment could not only promote endogenous BR biosynthesis and metabolism but also elevate BR signaling transduction. JA treatment contributed to endogenous JA and MeJA accumulation, as well. Through transcriptome sequencing, a total of 3043, 903, 1470, and 607 DEGs were identified in JA vs. JD, JA vs. CK, BR vs. CK, and BR vs. Brz, respectively. There were more DEGs under both EBR and JA treatments at late fruit ripening stages. The findings of this study increase our understanding regarding aroma substances biosynthesis and endogenous BR/JA metabolism in response to exogenous EBR and JA signals.
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Affiliation(s)
- Jiajia Li
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yi Quan
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Zishu Wu
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jiayu Han
- Grape and Wine Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi, China
| | - Ying Zhang
- Grape and Wine Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi, China
| | - Hafiz Umer Javed
- College of Chemistry and Chemical Engineering, Zhongkai University of Agricultural Engineering, Guangzhou, China
| | - Chao Ma
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Songtao Jiu
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Caixi Zhang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Lei Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shiping Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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11
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Shi J, Xiao Y, Jia C, Zhang H, Gan Z, Li X, Yang M, Yin Y, Zhang G, Hao J, Wei Y, Jia G, Sun A, Wang Q. Physiological and biochemical changes during fruit maturation and ripening in highbush blueberry (Vaccinium corymbosum L.). Food Chem 2023; 410:135299. [PMID: 36608546 DOI: 10.1016/j.foodchem.2022.135299] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 11/28/2022] [Accepted: 12/21/2022] [Indexed: 12/25/2022]
Abstract
The sweetness of blueberry fruit increases over time, as acids are converted to sugars, and full flavor development is formed by harvest. We comprehensively analyzed the changes and correlation in physiological and biochemical characteristics of blueberries at different maturity stages, including texture, quality, taste and energy change. Our analysis revealed that total anthocyanin content increased and firmness decreased as fruit ripened. Percent moisture, titratable acid (TA), chlorophyll and carotenoid content also decreased, while total soluble solids (TSS), pH, TSS/TA ratio, vitamin C, soluble proteins, and ethylene production all increased. Antioxidant enzyme activity gradually increased during ripening but energy-related metabolites decreased. The flavor attributes of sweetness, bitterness, and sourness were readily perceived using an electronic tongue and a total of 76 volatile compounds were detected by GC-MS. In summary, the maturation of blueberries was correlated with increases of anthocyanins, nutrients, antioxidant activity, taste and aroma, but negatively correlated with energy metabolism.
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Affiliation(s)
- Junyan Shi
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition (IAPN), Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Yuhang Xiao
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Chengli Jia
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Huimin Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Zhilin Gan
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Xinyi Li
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Meiqi Yang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yudong Yin
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Guangqi Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Jingyi Hao
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yulong Wei
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Guoliang Jia
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Aidong Sun
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Qing Wang
- Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition (IAPN), Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
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12
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Li J, Ma T, Bao S, Yin D, Ge Q, Li C, Fang Y, Sun X. Suitable crop loading: An effective method to improve "Shine Muscat" grape quality. Food Chem 2023; 424:136451. [PMID: 37267652 DOI: 10.1016/j.foodchem.2023.136451] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 05/03/2023] [Accepted: 05/21/2023] [Indexed: 06/04/2023]
Abstract
Berry thinning was applied to control crop load of "Shine Muscat" grape variety. Primary and secondary metabolites released during berries development were monitored, and the correlation between physicochemical parameters and core aroma compounds was analyzed. Results revealed a significant increase in single-berry weight and sugar-acid ratio of berries under low crop load conditions. Furthermore, phenolic content and antioxidant activity under low crop load were significantly higher than those of the other groups. Grapes with low crop loads also exhibited better aroma characteristics and higher sensory scores than those of the other groups, chiefly due to significantly increased terpene and C13-norisoprenoid contents and substantially decreased C6 compound and aldehyde contents. Moreover, correlation analysis revealed total soluble solid accumulation was positively correlated to terpene accumulation, while hexanal, 2-hexanal, (E)-2-hexanal, and (E)-2-octenal were positively correlated with titratable acidity content. Thus, better grape quality could be achieved by precisely controlling berry crop load.
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Affiliation(s)
- Jianing Li
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Tingting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Shihan Bao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Dingze Yin
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Qian Ge
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China; Quality Standards and Testing Institute of Agricultural Technology, Ningxia Academy of Agricultural Sciences, Yinchuan 750002, China
| | - Caihong Li
- Quality Standards and Testing Institute of Agricultural Technology, Ningxia Academy of Agricultural Sciences, Yinchuan 750002, China
| | - Yulin Fang
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.
| | - Xiangyu Sun
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.
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13
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Ding Y, Wei R, Wang L, Wang W, Wang H, Li H. Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking. Food Res Int 2023; 167:112718. [PMID: 37087276 DOI: 10.1016/j.foodres.2023.112718] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 03/02/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023]
Abstract
Under natural conditions, a complex and dynamic microbial ecosystem exists on the grape epidermis, which plays an important role in safeguarding grape health and facilitating the conversion of grapes into wine. However, current viticulture and vinification are flooded with excessive chemical additives and commercial ferments, leading to a reduction in microbial diversity, affecting the ecological balance of the natural microbiota and masking the wine terroir. This experiment comprehensively explored the continuous changes in the natural microbiota from the Ecolly (Vitis vinifera L.) grape epidermis to spontaneous fermentation over two years. The results suggested that microbial community structure and composition were significantly influenced by vintage and growing stage, with fungal genera being more stable than bacterial genera during the growing season. The fungal genera Alternaria, Ascochyta, Gibberella and Dissoconium and the bacterial genera Pantoea, Sediminibacterium, Ralstonia and Sphingomonas were mainly present on the grape epidermis in both years. The natural microbial diversity decreased from grape growth to spontaneous fermentation, and the fermentation environment reshapes the community structure, composition and diversity of the wine microbial consortium. These findings provide insights to promote cultivation and fermentation management strategies, advocate natural terroir attributes for grapes and wines, and promote sustainable development of the wine industry.
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14
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Selli S, Perestrelo R, Kelebek H, Sevindik O, Travaglia F, Coïsson JD, Câmara JS, Bordiga M. Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy. Food Res Int 2023; 165:112575. [PMID: 36869554 DOI: 10.1016/j.foodres.2023.112575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 12/12/2022] [Accepted: 02/01/2023] [Indexed: 02/09/2023]
Abstract
The effect of Japanese beetles (P. japonica) on critical quality indicators of Nebbiolo and Erbaluce grapes, specifically on their phenolic and volatile composition, was assessed. Adult beetle symptoms include extended skeletonization of leaves. Leaves are frequently left with their mid-vein intact but, when severely damaged, quickly turn brown. However, the plant tends to recover by generating a new leaf apparatus and the grapes reach ripeness. It emerged that the phenolic content of grapes produced by plants attacked by P. japonica (396 and 550 mg/kg, Nebbiolo and Erbaluce respectively) was generally higher when compared to healthy plants (266 and 188 mg/kg, Nebbiolo and Erbaluce respectively). Similarly, in the (red) Nebbiolo cultivar, the anthocyanin content was significantly lower in grapes produced with healthy plants. The influence of P. japonica on the volatile composition of Nebbiolo and Erbaluce grapes showed a total volatile fraction of affected grapes (433 and 439 µg/kg, respectively) significantly higher than the one related to healthy grapes (391 and 386 µg/kg, respectively). In response to the attack by P. japonica the plant significantly increases the content of some volatile compounds such as hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexen-1-ol and phenyl ethyl alcohol.
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Affiliation(s)
- Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
| | - Rosa Perestrelo
- CQM-UMa, Centro de Química da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana AlparslanTurkes Science and Technology University, Adana, Turkey
| | - Onur Sevindik
- Department of Food Engineering, Faculty of Engineering, Adana AlparslanTurkes Science and Technology University, Adana, Turkey; Cukurova University Central Research Laboratory (CUMERLAB), 01330 Adana, Turkey
| | - Fabiano Travaglia
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy
| | - Jean Daniel Coïsson
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy
| | - José S Câmara
- CQM-UMa, Centro de Química da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy.
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15
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Fang R, Zweig M, Li J, Mirzababaei J, Simmonds MS. Diversity of volatile organic compounds in 14 rose cultivars. JOURNAL OF ESSENTIAL OIL RESEARCH 2023. [DOI: 10.1080/10412905.2023.2167878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Rui Fang
- Royal Botanic Gardens, Kew, Richmond, Surrey, UK
| | - Michal Zweig
- Royal Botanic Gardens, Kew, Richmond, Surrey, UK
| | - Jianjun Li
- The Procter & Gamble Company, Mason Business Center, Mason, Ohio, USA
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16
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Zhang J, Wang C, Wang J, Yang Y, Han K, Bakpa EP, Li J, Lyu J, Yu J, Xie J. Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper ( Capsicum annuum L.). Front Nutr 2023; 9:1027605. [PMID: 36704799 PMCID: PMC9871545 DOI: 10.3389/fnut.2022.1027605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Accepted: 12/22/2022] [Indexed: 01/12/2023] Open
Abstract
The wrinkled pepper (Capsicum annuum L.) is a type of chili pepper domesticated in northwestern China, with a characteristic flavor. Fifteen wrinkled and four smooth-skinned pepper varieties were evaluated for morphology, texture, color, nutrients, capsaicinoids, and volatile compounds at the mature fruit stage. The sensory evaluation showed wrinkled pepper was superior to smooth pepper in texture, and it has a highly significant correlation (p < 0.01) with cuticle thickness, maximum penetrating force, lignin content, and moisture content. Citric acid was the major organic acid in peppers, accounting for 39.10-63.55% of the total organic acids, followed by quininic acid. The average oxalic acid content of smooth peppers was 26.19% higher than that of wrinkled peppers. The pungency of wrinkled pepper fruits ranged from 1748.9 to 25529.4 SHU, which can be considered slightly to very spicy, while the four smooth varieties ranged between 866.63 and 8533.70 SHU, at slightly to moderately spicy. A total of 199 volatile compounds were detected in the 19 pepper varieties. The average volatile content of wrinkled pepper was 39.79% higher than that of smooth pepper. Twenty-nine volatile compounds, including 14 aldehydes, four alcohols, three esters, three ketones, two furans, one pyrazine, one acid, and one phenol, contributed to the fragrance of peppers and could be regarded as aroma-active compounds, with 2-isobutyl-3-methoxypyrazine being the major contributor among the 19 pepper varieties. Wrinkled pepper can be confidently distinguished from smooth pepper and is of superior quality. The current findings outlined the major texture-related characteristics of pepper as well as the main aroma-active compounds, providing valuable information for pepper quality breeding and consumer guidelines.
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Affiliation(s)
- Jing Zhang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Cheng Wang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Junwen Wang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Yan Yang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Kangning Han
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | | | - Jing Li
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jian Lyu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jihua Yu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China,State Key Laboratory of Aridland Corp Science, Gansu Agricultural University, Lanzhou, China
| | - Jianming Xie
- College of Horticulture, Gansu Agricultural University, Lanzhou, China,*Correspondence: Jianming Xie,
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17
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Transcriptomic and metabolic analyses reveal differences in monoterpene profiles and the underlying molecular mechanisms in six grape varieties with different flavors. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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18
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The effects of different drying methods on the sugar, organic acid, volatile composition, and textural properties of black ‘Isabel’ grape. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01740-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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19
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Yue X, Ju Y, Zhang H, Wang Z, Xu H, Zhang Z. Integrated transcriptomic and metabolomic analysis reveals the changes in monoterpene compounds during the development of Muscat Hamburg (Vitis vinifera L.) grape berries. Food Res Int 2022; 162:112065. [DOI: 10.1016/j.foodres.2022.112065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 10/12/2022] [Accepted: 10/16/2022] [Indexed: 11/29/2022]
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20
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Zhou Y, Gu Y, Guo R, Jiao L, Wang K, Zhu Q, Dong D. In situ detection of fruit spoilage based on volatile compounds using the mid-infrared fiber-optic evanescent wave spectroscopy. FRONTIERS IN PLANT SCIENCE 2022; 13:991883. [PMID: 36304387 PMCID: PMC9592999 DOI: 10.3389/fpls.2022.991883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Accepted: 09/26/2022] [Indexed: 06/16/2023]
Abstract
Volatile compounds such as ethanol released from fruit can be rapidly detected using Fourier Transform Infrared spectroscopy based on a long-path gas cell. However, this method relies on a long optical path length and requires pumping fruit volatiles into the gas cell. This can lead to the volatile compounds being contaminated and not detectable in situ. Fiber optic evanescent wave spectroscopy (FOEW) is not influenced by the path length so can detect materials (solid, liquid and gas phase) rapidly in situ, using only a few millimeters of optical fiber. In the present study, a spiral silver halide FOEW sensor with a length of approximately 21 mm was used to replace a long-path gas cell to explore the feasibility of identifying volatile compounds released from grapes in situ. The absorption peaks of ethanol in the volatile compounds were clearly found in the FOEW spectra and their intensity gradually increased as the storage time of the grapes increased. PCA analysis of these spectra showed clear clustering at different storage times (1-3, 4-5 and 6-7 d), revealing that the concentration of the ethanol released from the grapes changed significantly with time. The qualitative model established by PLS-DA algorithm could accurately classify grape samples as "Fresh," "Slight spoilage," or "Severe spoilage". The accuracy of the calibration and validation sets both were 100.00%. These changes can therefore be used for rapidly identifying fruit deterioration. Compared with the method used in a previous study by the authors, this method avoids using a pumping process and can thus identify volatile compounds and hence monitor deterioration in situ and on-line by placing a very short optical fiber near the fruit.
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Affiliation(s)
- Yunhai Zhou
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, China
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Yifan Gu
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Rui Guo
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Leizi Jiao
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, China
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Ke Wang
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Qingzhen Zhu
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, China
| | - Daming Dong
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, China
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
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21
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Zhou X, Liu S, Gao W, Hu B, Zhu B, Sun L. Monoterpenoids Evolution and MEP Pathway Gene Expression Profiles in Seven Table Grape Varieties. PLANTS 2022; 11:plants11162143. [PMID: 36015445 PMCID: PMC9413098 DOI: 10.3390/plants11162143] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 08/12/2022] [Accepted: 08/15/2022] [Indexed: 11/19/2022]
Abstract
This research investigated the evolution of both monoterpenoids and expression profiles of related biosynthesis genes in the MEP pathway in seven different table grape varieties from veraison to maturity stage in two seasons, and the correlation was further evaluated between monoterpenoid accumulation and expression of these genes studied in these varieties. Results showed that linalool, trans-furan linalool oxide, geraniol, and cis-furan linalool oxide were the main compounds in the five Muscat varieties two seasons. ‘Zaomeiguixiang’ had the highest contents of geraniol and β-Citronellol. ‘Xiangfei’ had the most abundant of linalool and cis-furan linalool oxide, whereas the neutral varieties of ‘Moldova’ and ‘Christmas Rose’ had the least amount. Monoterpenoid volatiles have been grouped in three evolutionary patterns in the berry development of these varieties. ‘Zaomeiguixiang’ and ‘Xiangfei’ had distinct different pattern of terpenoids evolution profiles. Pearson’s correlation analysis showed that in the MEP pathway, the first biosynthesis gene VvDXS3 was significantly correlated to the accumulation of monoterpenoids, and appeared to be an important candidate gene for synthesis of the monoterpenoids.
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Affiliation(s)
- Xiaomiao Zhou
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, Beijing 100083, China
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
- Institute of Forestry and Pomology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100093, China
| | - Songyu Liu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, Beijing 100083, China
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
- Institute of Forestry and Pomology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100093, China
| | - Wengping Gao
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, Beijing 100083, China
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Binfang Hu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, Beijing 100083, China
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Baoqing Zhu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, Beijing 100083, China
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
- Correspondence: (B.Z.); (L.S.)
| | - Lei Sun
- Institute of Forestry and Pomology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100093, China
- Correspondence: (B.Z.); (L.S.)
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22
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Liu S, Shan B, Zhou X, Gao W, Liu Y, Zhu B, Sun L. Transcriptome and Metabolomics Integrated Analysis Reveals Terpene Synthesis Genes Controlling Linalool Synthesis in Grape Berries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9084-9094. [PMID: 35820041 DOI: 10.1021/acs.jafc.2c00368] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In this study, four hybrids from the cross between "Italia" and "Tamina" grapes were chosen to investigate their distinct monoterpenoids patterns and candidate genes involved. Monoterpenoid profiles and transcriptome data were generated at four berry developmental stages. Trans-rose oxide, cis-rose oxide, citronellol, neral, nerol, nerol oxide, geraniol, geranial, geranic acid, and cis-isogeraniol were the dominant compounds in R250 hybrid, while linalool, hotrienol, linalool oxide pyranoside, and cis-furan linalool oxide were the main compounds in R77 hybrid. Six TPS-g subfamily genes were found related with the contents of linalool and its related monoterpenoids by weighted gene coexpression network analysis (WGCNA) and phylogenetic analysis. Among them, TPS59 was cloned and functionally verified by transient overexpression in the leaves of Vitis quinquangularis. Meanwhile, NAC (newGene_195), C2C2-GATA (VIT_15s0021g02510), and bHLH (VIT_14s0128g00110) were selected as candidate transcription factors (TFs) that could regulate the expression of the six TPS-b genes. These data enhanced our understanding on the regulation of monoterpenoid biosynthesis in grapes.
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Affiliation(s)
- Songyu Liu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
- Institute of Forestry and Pomology, Beijing Academy of Agricultural and Forestry Sciences, Rui-Wang-Fen, Minzhuang Road, Beijing 100093, China
| | - Bingqi Shan
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
- Institute of Forestry and Pomology, Beijing Academy of Agricultural and Forestry Sciences, Rui-Wang-Fen, Minzhuang Road, Beijing 100093, China
| | - Xiaomiao Zhou
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
- Institute of Forestry and Pomology, Beijing Academy of Agricultural and Forestry Sciences, Rui-Wang-Fen, Minzhuang Road, Beijing 100093, China
| | - Wenping Gao
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Yaran Liu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Baoqing Zhu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Lei Sun
- Institute of Forestry and Pomology, Beijing Academy of Agricultural and Forestry Sciences, Rui-Wang-Fen, Minzhuang Road, Beijing 100093, China
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Kaya O, Incesu M, Ates F, Keskin N, Verdugo-Vásquez N, Gutiérrez-Gamboa G. Study of Volatile Organic Compounds of Two Table Grapes (cv. Italia and Bronx Seedless) along Ripening in Vines Established in the Aegean Region (Turkey). PLANTS 2022; 11:plants11151935. [PMID: 35893640 PMCID: PMC9329889 DOI: 10.3390/plants11151935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/19/2022] [Accepted: 07/21/2022] [Indexed: 11/16/2022]
Abstract
(1) Background: Italia is a seeded grape variety widely cultivated in the Aegean Region in Turkey, whereas Bronx Seedless is a seedless grape variety, preferred by consumers due to its pink berries and interesting flavor. The goal was to study the volatile compounds of these table grapes throughout berry ripeness. (2) Methods: The volatile compounds were analyzed by GC-MS in six different phenological stages (3) Results: Bronx Seedless grapes presented a higher content of seven terpenes, three aldehydes, one fatty acid, three alcohols, one C6 compound, total aldehydes and total alcohols, and a lower content of eleven terpenes, one fatty acid, four esters, one alcohol, four C6 compounds and its total content than Italia table grapes. The concentration of most of the volatile compounds analyzed increased from “begin of berry touch” to “berries ripe for harvest” stages. Terpenes content in both varieties at harvest was lower than 1.0 mg L−1. β-ionone presented the highest odor activity value (OAV) in both varieties. Bronx Seedless grapes presented higher OAV for (Z)-3-hexenal and cedrol, and lower hexanal to (E)-2-hexenal ratio than Italia grapes. (4) Conclusions: Both varieties could be classified as neutral aromatical varieties and it is probable that to achieve a better aromatic quality, Bronx Seedless should be harvested later than Italia.
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Affiliation(s)
- Ozkan Kaya
- Erzincan Horticultural Research Institute, Republic of Turkey Ministry of Agriculture and Forestry, Erzincan 24060, Turkey
- Correspondence: (O.K.); (G.G.-G.); Tel.: +90-553-4701308 (O.K.); +56-9-79942130 (G.G.-G.)
| | - Melek Incesu
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25100, Turkey;
| | - Fadime Ates
- Manisa Viticulture Research Institute, Republic of Turkey Ministry of Agriculture and Forestry, Manisa 45125, Turkey;
| | - Nurhan Keskin
- Faculty of Agriculture, Department of Horticulture, Van Yüzüncü Yıl University, Van 65090, Turkey;
| | - Nicolás Verdugo-Vásquez
- Centro de Investigación Intihuasi, Instituto de Investigaciones Agropecuarias INIA, Colina San Joaquín s/n, La Serena 1700000, Chile;
| | - Gastón Gutiérrez-Gamboa
- Escuela de Agronomía, Facultad de Ciencias, Ingeniería y Tecnología, Universidad Mayor, Temuco 4780000, Chile
- Correspondence: (O.K.); (G.G.-G.); Tel.: +90-553-4701308 (O.K.); +56-9-79942130 (G.G.-G.)
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24
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Gou M, Chen Q, Qiao Y, Li J, Long J, Wu X, Zhang J, Fauconnier ML, Jin X, Lyu J, Bi J. Comprehensive investigation on free and glycosidically bound volatile compounds in Ziziphus jujube cv. Huizao. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Geng K, Li D, Zhang J, Zhang Y, Zhan Z, Wang Z. Evolution of Volatile Aroma Compounds and Amino Acids in Cabernet Gernischt Grape Berries (Vitis vinifera L.): Comparison of Different Training Systems for Mechanical Soil Burial. Foods 2022; 11:foods11111568. [PMID: 35681317 PMCID: PMC9180044 DOI: 10.3390/foods11111568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/12/2022] [Accepted: 05/17/2022] [Indexed: 11/25/2022] Open
Abstract
Soil burial is a survival strategy for grapevines that can safely overwinter in north-western regions of China. A suitable training system was beneficial for soil burial to provide winter protection. Moreover, the training system can also significantly affect fruit quality during the development of grape berries, such as primary and secondary metabolites. In this study, four-year-old Cabernet Gernischt grapevines were used as experimental material and exposed to four training systems, including the Ningxia traditional vertical trunk (control, CK); the gobelet (T1); single guyot (T2); slant trunk with vertical shoot positioning (STVSP) (T3). The results showed that total soluble solid total phenol content was 12.69%, 57% higher under T3 training systems than in the control, and T3 alleviated the canopy density, leading to improving the leaf photosynthetic efficiency gas chromatography-mass spectrometry (GC-MS) assay used to detect the aroma compounds. The results indicated that the T3 training system enhanced the accumulation of alcohols, carbonyl compounds, C6/C9 and esters, which account for the largest proportion of volatile compounds, and the qRT-PCR reveals that VvEcar, Vvter, VvCCD1, and VvLis were raised under T3 at the transcriptional level. Moreover, T3 contributes to most free amino acid synthesis. Additionally, the PCA reveals the correlation of free amino acids under four training systems, which reflected the mostly amino acid related to T3, and thus, we could speculate that T3 enhances the overall aroma. These results may lead to new strategies to select a new, short trunk training system to achieve mechanized buried soil, to prevent cold and produce high-quality wine in this area.
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Affiliation(s)
- Kangqi Geng
- School of Life Sciences, Ningxia University, Yinchuan 750021, China; (K.G.); (Y.Z.); (Z.Z.)
| | - Dongmei Li
- College of Agriculture, Ningxia University, Yinchuan 750021, China; (D.L.); (J.Z.)
| | - Jing Zhang
- College of Agriculture, Ningxia University, Yinchuan 750021, China; (D.L.); (J.Z.)
| | - Yanxia Zhang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China; (K.G.); (Y.Z.); (Z.Z.)
| | - Zhennan Zhan
- School of Life Sciences, Ningxia University, Yinchuan 750021, China; (K.G.); (Y.Z.); (Z.Z.)
| | - Zhenping Wang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China; (K.G.); (Y.Z.); (Z.Z.)
- College of Agriculture, Ningxia University, Yinchuan 750021, China; (D.L.); (J.Z.)
- Correspondence: ; Tel.: +86-13895677292
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Abstract
Elicitors as alternatives to agrochemicals are widely used as a sustainable farming practice. The use of elicitors in viticulture to control disease and improve phenolic compounds is widely recognized in this field. Concurrently, they also affect other secondary metabolites, such as aroma compounds. Grape and wine aroma compounds are an important quality factor that reflects nutritional information and influences consumer preference. However, the effects of elicitors on aroma compounds are diverse, as different grape varieties respond differently to treatments. Among the numerous commercialized elicitors, some have proven very effective in improving the quality of grapes and the resulting wines. This review summarizes some of the elicitors commonly used in grapevines for protection against biotic and abiotic stresses and their impact on the quality of volatile compounds. The work is intended to serve as a reference for growers for the sustainable development of high-quality grapes.
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Leng F, Zhou J, Wang C, Sun L, Zhang Y, Li Y, Wang L, Wang S, Zhang X, Xie Z. Post-veraison different frequencies of water deficit strategies enhance Reliance grapes quality under root restriction. Food Chem 2022; 390:133181. [PMID: 35567977 DOI: 10.1016/j.foodchem.2022.133181] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 04/27/2022] [Accepted: 05/05/2022] [Indexed: 11/04/2022]
Abstract
In this study, two water deficit treatments in the same amount of water but with different frequencies (T1: 2.5 L per 4 d and T2: 5 L per 8 d) were performed on Reliance grapevines from veraison until harvest to explore their effects on grape berries quality under root restriction. Results showed that glucose, fructose and sucrose contents were increased, while malic acid, tartaric acid and citric acid contents were decreased under two treatments. Meanwhile, water deficits also promoted the accumulation of phenylalanine and proline. For phenols, anthocyanins, resveratrol and flavonols contents in the water deficit groups were significantly higher than those in the control group. In addition, two water deficit treatments increased the characteristic aromas contents, especially the esters contents. Overall, T2 treatment had a better effect than T1 treatment. This study provided an idea for improving water use efficiency and grape quality.
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Affiliation(s)
- Feng Leng
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, PR China
| | - Jialing Zhou
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, PR China
| | - Chengyang Wang
- Zhoushan Academy of Agricultural Sciences, Zhejiang 316000, PR China
| | - Liping Sun
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, PR China
| | - Yue Zhang
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, PR China
| | - Youmei Li
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, PR China
| | - Lei Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Shiping Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Xianan Zhang
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China.
| | - Zhaosen Xie
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, PR China.
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28
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Effect of Seawater Irrigation on the Sugars, Organic Acids, and Volatiles in ‘Reliance’ Grape. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Ongoing climate change in recent decades exacerbated the decline in agricultural water use, and seawater irrigation could feasibly alleviate the shortage of water resources, which restricts viticulture in some countries. However, studies on the effects of seawater irrigation on grape volatiles are limited. Herein, ‘Reliance’ grapevines were irrigated with diluted seawater (10% concentrations) in the field since the pea-size berry stage (S1), stage EL 32 (S2), and the pre-veraison period (S3) every seven days. Results showed irrigation with seawater significantly increased the sugar content and decreased the organic acids when compared with the control berries. Seawater irrigation did not induce secondary soil salinization, and it enhanced the volatiles in the fatty acid and isoprene pathways without affecting the amino acid pathway aroma. More terpenes were found in seawater-treated berries, including citronellol, β-myrcene, α-terpineol, and trans-rose oxide. Gene profiling by RT-qPCR analysis revealed that VvLOXA could be the primary gene in C6 volatile biosynthesis altered by the seawater. Moreover, seawater irrigation during the pea-size period had the best effect on fruit quality. This work adds to our understanding of the effect of seawater irrigation on grape aroma quality and provides a sufficient basis for the utilization of seawater in vineyards.
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29
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Wu Y, Li B, Li X, Wang L, Zhang W, Duan S, Wang S. Regulatory effect of root restriction on aroma quality of Red Alexandria grape. Food Chem 2022; 372:131118. [PMID: 34600194 DOI: 10.1016/j.foodchem.2021.131118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 08/25/2021] [Accepted: 09/08/2021] [Indexed: 11/04/2022]
Abstract
To systematically study the impact of root restriction (RR) on the aroma quality of grape berry, in this study, free and bound compounds were investigated in 'Red Alexandria' grape skin and pulp produced with and without RR during development and ripening. Compared with the control, RR advanced the initiation of free-terpene synthesis and increased their concentrations at 14-18 weeks post-flowering (wpf) by promoting the conversion of bound terpenes to free terpenes. In addition, RR significantly regulated the aromatic series at 14-18 wpf and advanced the date of aroma maturation. Network analyses indicated that the correlations among bound compounds were more conserved than those among free compounds, and the skin network displayed tight coordination compared with the pulp network. Terpenes were highly intercorrelated and played a core role in these networks. Finally, 10 bound compounds in pulp were screened out as indicators of the developmental timing of grape.
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Affiliation(s)
- Yusen Wu
- Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Bo Li
- Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Xiangyi Li
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China
| | - Lei Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China
| | - Wenwen Zhang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China
| | - Shuyan Duan
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China
| | - Shiping Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China; Institute of Agro-food Science and Technology/Key Laboratory of Agro-products, Processing Technology of Shandong, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
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30
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Bakpa EP, Zhang J, Xie J, Ma Y, Han K, Chang Y. Storage Stability of Nutritional Qualities, Enzyme Activities, and Volatile Compounds of "Hangjiao No. 2" Chili Pepper Treated With Different Concentrations of 1-Methyl Cyclopropene. FRONTIERS IN PLANT SCIENCE 2022; 13:838916. [PMID: 35350293 PMCID: PMC8957985 DOI: 10.3389/fpls.2022.838916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Accepted: 01/24/2022] [Indexed: 06/14/2023]
Abstract
This study aimed to determine the effects of different concentrations of 1-methyl cyclopropene (1-MCP) on the nutritional quality, antioxidant enzyme activities, and volatile compounds of "Hangjiao No.2" chili pepper during 12 days of storage at ambient temperature. The chili fruit were randomly selected and divided into four groups corresponding to the four treatments, thus, 0.5, 1.0, and 1.5 μl L-1 1-MCP and a control. The analysis of the nutritional value, enzyme activities, and volatile compounds were determined at 3 days interval. The results showed that the malondialdehyde (MDA) content was lower in the fruit treated with 1-MCP compared to the control. The treatment with 1.5 μl L-1 and the control showed the lowest superoxide dismutase (SOD) activity compared to the other treatments. Peroxidase (POD) and Catalase (CAT) were highest in the fruit treated with 0.5 μl L-1 compared to the control and treatment with 1.0 μl L-1. The 1.5 μl L-1 treatment delayed the decline in vitamin C and protein content compared to the control. Nitrate levels increased 1.34-fold at 0.5 μl L-1 and 2.01-fold in the control. Chlorophyll content degradation was delayed at 1.0 μl L-1 compared to the control. A total of 88 volatile compounds, including terpenes, aldehydes, alkanes, esters, alcohols, acids, phenolic derivatives, ketones, and other aromatic compounds, were detected in "Hangjiao No.2" pepper during the 12-day storage period and treatment concentrations. The production of volatile terpenes was higher in the control than in the 1-MCP treatments, while the 0.5 μl L-1 1-MCP treatment generally suppressed the production of volatile compounds during storage. Overall, the production of volatile compounds after treatment was higher in the "Hangjiao No.2" chili fruit treated with 1.0 μl L-1 1-MCP than in the other treatments throughout the storage period. The results indicate that 1-MCP treatment was more effective in maintaining fruit quality, enhancing the activities of SOD, POD, and CAT, retarding the accumulation of MDA and restoring volatile aromas, with 1.0 μl L-1 having the best preservative effect on "Hangjiao No.2" chili fruit during storage, which could be useful for future marketing and processing.
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Effect of vineyard row orientation on microclimate, phenolic compounds, individual anthocyanins, and free volatile compounds of Cabernet Sauvignon (Vitis vinifera L.) in a high-altitude arid valley. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03961-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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32
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Zahid MS, Li D, Javed HU, Sabir IA, Wang L, Jiu S, Song S, Ma C, Wang D, Zhang C, Zhou X, Xu W, Wang S. Comparative fungal diversity and dynamics in plant compartments at different developmental stages under root-zone restricted grapevines. BMC Microbiol 2021; 21:317. [PMID: 34784893 PMCID: PMC8594160 DOI: 10.1186/s12866-021-02376-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Accepted: 10/29/2021] [Indexed: 01/04/2023] Open
Abstract
BACKGROUND The root-zone restriction cultivation technique is used to achieve superior fruit quality at the cost of limited vegetative and enhanced reproductive development of grapevines. Fungal interactions and diversity in grapevines are well established; however, our knowledge about fungal diversity under the root-zone restriction technique is still unexplored. To provide insights into the role of mycobiota in the regulation of growth and fruit quality of grapevine under root-zone restriction, DNA from rhizosphere and plant compartments, including white roots (new roots), leaves, flowers, and berries of root-zone restricted (treatment) and conventionally grown plants (control), was extracted at three growth stages (full bloom, veraison, and maturity). RESULTS Diversity analysis based on the ITS1 region was performed using QIIME2. We observed that the root-zone restriction technique primarily affected the fungal communities of the soil and plant compartments at different growth stages. Interestingly, Fusarium, Ilyonectria, Cladosporium and Aspergillus spp observed in the rhizosphere overlapped with the phyllosphere at all phenological stages, having distinctive abundance in grapevine habitats. Peak richness and diversity were observed in the rhizosphere at the full bloom stage of control plants, white roots at the veraison stage of treatment, leaves at the maturity stage of treatment, flowers at the full bloom stage and berries at the veraison stage of control plants. Except for white roots, the diversity of soil and plant compartments of treated plants tended to increase until maturity. At the maturity stage of the treated and control plants, the abundance of Aspergillus spp. was 25.99 and 29.48%, respectively. Moreover, the total soluble sugar content of berries was 19.03 obrix and 16 obrix in treated and control plants, respectively, at the maturity stage. CONCLUSIONS This is the first elucidative study targeting the fungal diversity of conventional and root-restricted cultivation techniques in a single vineyard. Species richness and diversity are affected by stressful cultivation known as root zone restriction. There is an association between the abundance of Aspergillus spp. and fruit quality because despite causing stress to the grapevine, superior quality of fruit is retrieved in root-zone restricted plants.
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Affiliation(s)
- Muhammad Salman Zahid
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Dongmei Li
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Hafiz Umer Javed
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Irfan Ali Sabir
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Lei Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Songtao Jiu
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Shiren Song
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Chao Ma
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Dapeng Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Caixi Zhang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Xuhui Zhou
- Shanghai Key Laboratory for Urban Ecological Processes and Eco-Restoration, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241 China
| | - Wenping Xu
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Shiping Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
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Yue X, Ju Y, Fang Y, Zhang Z. Transcriptomics Integrated with Metabolomics Reveals the Effect of Cluster Thinning on Monoterpene Biosynthesis in 'Muscat Hamburg' Grape. Foods 2021; 10:foods10112718. [PMID: 34828999 PMCID: PMC8623782 DOI: 10.3390/foods10112718] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 10/28/2021] [Accepted: 11/04/2021] [Indexed: 12/05/2022] Open
Abstract
Monoterpenes are crucial to floral and fruit aromas in grapes and wines. Cluster thinning is a common practice for improving grape quality. Using Vitis vinifera cv. Muscat Hamburg, the effects of three cluster-thinning regimes on the biosynthesis and accumulation of monoterpenes from véraison to harvest were investigated at the transcriptomics and targeted metabolomics levels. It was observed that more intense thinning produced higher concentrations of total monoterpenes, particularly in their bound forms. The numbers of differentially expressed genes among the three treatments were 193, 200, and 238 at the three developmental stages. In total, 10 modules were identified from a weighted gene correlation network analysis, and one module including 492 unigenes was associated with monoterpene metabolism. These findings provide new insights into the molecular basis of the relationship between cluster thinning and monoterpene biosynthesis in Muscat Hamburg grape. Cluster thinning could be carefully considered for its application in production.
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Affiliation(s)
- Xiaofeng Yue
- College of Enology, Northwest A&F University, Xianyang 712100, China; (X.Y.); (Y.J.); (Y.F.)
| | - Yanlun Ju
- College of Enology, Northwest A&F University, Xianyang 712100, China; (X.Y.); (Y.J.); (Y.F.)
| | - Yulin Fang
- College of Enology, Northwest A&F University, Xianyang 712100, China; (X.Y.); (Y.J.); (Y.F.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang 712100, China
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Xianyang 712100, China; (X.Y.); (Y.J.); (Y.F.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang 712100, China
- Correspondence:
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34
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Chen M, Fang X, Wang Z, Shangguan L, Liu T, Chen C, Liu Z, Ge M, Zhang C, Zheng T, Fang J. Multi-omics analyses on the response mechanisms of 'Shine Muscat' grapevine to low degree of excess copper stress (Low-ECS). ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2021; 286:117278. [PMID: 33964687 DOI: 10.1016/j.envpol.2021.117278] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 04/21/2021] [Accepted: 04/27/2021] [Indexed: 06/12/2023]
Abstract
Copper stress is one of the most severe heavy metal stresses in plants. Grapevine has a relatively higher copper tolerance than other fruit crops. However, there are no reports regarding the tolerance mechanisms of the 'Shine Muscat' ('SM') grape to a low degree of excess copper stress (Low-ECS). Based on the physiological indicators and multi-omics (transcriptome, proteome, metabolome, and microRNAome) data, 8 h (h) after copper treatment was the most severe stress time point. Nonetheless, copper stress was alleviated 64 h after treatment. Cu ion transportation, photosynthesis pathway, antioxidant system, hormone metabolism, and autophagy were the primary response systems in 'SM' grapevine under Low-ECS. Numerous genes and proteins, such as HMA5, ABC transporters, PMM, GME, DHAR, MDHAR, ARGs, and ARPs, played essential roles in the 'SM' grapevine's response to Low-ECS. This work was carried out to gain insights into the multi-omics responses of 'SM' grapevine to Low-ECS. This study provides genetic and agronomic information that will guide better vinery management and breeding copper-resistant grape cultivars.
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Affiliation(s)
- Mengxia Chen
- Department of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095, China; Fruit Crop Genetic Improvement and Seedling Propagation Engineering Center of Jiangsu Province, Nanjing, 210095, China
| | - Xiang Fang
- Department of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095, China; Fruit Crop Genetic Improvement and Seedling Propagation Engineering Center of Jiangsu Province, Nanjing, 210095, China
| | - Zicheng Wang
- Department of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095, China; Fruit Crop Genetic Improvement and Seedling Propagation Engineering Center of Jiangsu Province, Nanjing, 210095, China
| | - Lingfei Shangguan
- Department of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095, China; Fruit Crop Genetic Improvement and Seedling Propagation Engineering Center of Jiangsu Province, Nanjing, 210095, China.
| | - Tianhua Liu
- Department of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095, China; Fruit Crop Genetic Improvement and Seedling Propagation Engineering Center of Jiangsu Province, Nanjing, 210095, China
| | - Chun Chen
- Department of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095, China; Fruit Crop Genetic Improvement and Seedling Propagation Engineering Center of Jiangsu Province, Nanjing, 210095, China
| | - Zhongjie Liu
- Department of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095, China; Fruit Crop Genetic Improvement and Seedling Propagation Engineering Center of Jiangsu Province, Nanjing, 210095, China
| | - Mengqing Ge
- Department of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095, China; Fruit Crop Genetic Improvement and Seedling Propagation Engineering Center of Jiangsu Province, Nanjing, 210095, China
| | - Chuan Zhang
- Department of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095, China; Fruit Crop Genetic Improvement and Seedling Propagation Engineering Center of Jiangsu Province, Nanjing, 210095, China
| | - Ting Zheng
- Department of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095, China; Fruit Crop Genetic Improvement and Seedling Propagation Engineering Center of Jiangsu Province, Nanjing, 210095, China
| | - Jinggui Fang
- Department of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095, China; Fruit Crop Genetic Improvement and Seedling Propagation Engineering Center of Jiangsu Province, Nanjing, 210095, China
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Lin M, Chen J, Wu D, Chen K. Volatile Profile and Biosynthesis of Post-harvest Apples are Affected by the Mechanical Damage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9716-9724. [PMID: 34375116 DOI: 10.1021/acs.jafc.1c03532] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Mechanical damage to fruit causes flavor changes during post-harvest supply chains. It is important to identify the main volatiles and explore their biosynthesis mechanism. In this study, the volatile changes in apples caused by mechanical damage were analyzed by gas chromatography-ion mobility spectrometry. Hexanal and ethyl acetate were accumulated and identified as potential volatile biomarkers to detect damaged apples. The study on the lipoxygenase (LOX) pathway and transcription factors (TFs) shows that mechanical damage up-regulated the expression of MdLOX-like, MdLOX3b, MdLOX7b, MdLOX7c, MdLOX2a, and MdAAT in the LOX pathway and that of one MYB TF (MdMYB-like), five ERF TFs (MdERF073, MdERF003, MdERF114, MdERF15, and MdERF2), and five WRKY TFs (MdWRKY23, MdWRKY17, MdWRKY46, MdWRKY48, and MdWRKY71). Notably, MdAAT was significantly correlated to MdMYB-like, MdWRKY23, MdWRKY71, MdERF15, and MdERF2. Thus, TFs may attribute to the accumulation of hexanal and ethyl acetate by regulating the expression of LOX pathway-related genes.
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Affiliation(s)
- Menghua Lin
- College of Agriculture & Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, P. R. China
| | - Jiahui Chen
- College of Agriculture & Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, P. R. China
| | - Di Wu
- College of Agriculture & Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, P. R. China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, P. R. China
| | - Kunsong Chen
- College of Agriculture & Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, P. R. China
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Zheng T, Zhang S, Leng X, Sadeghnezhad E, Li T, Pervaiz T, Liu F, Jia H, Fang J. Profiling Analysis of Volatile and Non-volatile Compounds in Vitis Vinifera Berries (cv. Chardonnay) and Spontaneous Bud Mutation. Front Nutr 2021; 8:715528. [PMID: 34422886 PMCID: PMC8378792 DOI: 10.3389/fnut.2021.715528] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Accepted: 07/09/2021] [Indexed: 01/09/2023] Open
Abstract
A novel clonal variety of Vitis vinifera was identified from “Chardonnay” using inter-simple sequence repeat (ISSR) markers and called “bud mutation. ” The metabolomic profiles in Chardonnay and bud mutation berries indicated essential differences in the expression of key genes in the pathways of 2-C-methyl-D-erythritol-4-phosphate (MEP) and lipoxygenase-hydroperoxide lyase (LOX-HPL). Bud mutation fruits also matured 10 days earlier than Chardonnay and have higher carotenoid, sugar, and acidic compound contents. Furthermore, the gene expression was examined in the biosynthetic pathways of two ripening-associated hormones, abscisic acid (ABA) and jasmonic acid (JA), which significantly increased in bud mutation compared with the Chardonnay fruit. The synthesis and metabolism of amino acids, terpenes, fatty acids, volatile components, and specialized metabolites significantly increased in bud mutation. Therefore, in comparison with Chardonnay, bud mutation is considered a highly aroma-producing grape variety for an improvement in the beverage industry.
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Affiliation(s)
- Ting Zheng
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Saihang Zhang
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Xiangpeng Leng
- Institute of Grape Science and Engineering, College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Ehsan Sadeghnezhad
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Teng Li
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Tariq Pervaiz
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Fanqi Liu
- Taiyihu International Winery Ecological and Cultural Zone, Weihai, China
| | - Haifeng Jia
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China.,China Wine Industry Technology Institute, Yinchuan, China
| | - Jinggui Fang
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China.,China Wine Industry Technology Institute, Yinchuan, China
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Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7070184] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The harvest time of grapes is a major determinant of berry composition and of the wine quality, and it is usually established through empirical testing of main biochemical parameters of the berry. In this work, we studied how the ripening stage of Aglianico grapes modulates key secondary metabolites of wines, phenolics and volatile compounds. Specifically, we analyzed and compared four berry ripening stages corresponding to total soluble solids of 18, 20, 22, and 25 °Brix and related aged wines. Wine color intensity, anthocyanins level and total trans-resveratrol (free + glycosidic form) increased with grape maturity degree. Wines obtained from late-harvested grapes significantly differed from the others for a higher content of aliphatic alcohols, esters, acetates, α-terpineol and benzyl alcohol. The content of glycosidic terpene compounds, such as nerol, geraniol and α-terpineol, was higher in wines obtained with grapes harvested at 25 °Brix compared to the earlier harvests. Our work indicated that the maturity of the grape is a determining factor in phenolic and volatile compounds of red Aglianico wines. Moreover, extending grape ripening to a sugar concentration higher than 22 °Brix improves the biochemical profile of aged wine in terms of aroma compounds and of phytochemicals with known health-related benefits.
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Zheng T, Guan L, Yu K, Haider MS, Nasim M, Liu Z, Li T, Zhang K, Jiu S, Jia H, Fang J. Expressional diversity of grapevine 3-Hydroxy-3-methylglutaryl-CoA reductase (VvHMGR) in different grapes genotypes. BMC PLANT BIOLOGY 2021; 21:279. [PMID: 34147088 PMCID: PMC8214791 DOI: 10.1186/s12870-021-03073-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Accepted: 05/26/2021] [Indexed: 05/16/2023]
Abstract
BACKGROUND 3-Hydroxy-3-methylglutaryl-CoA reductase (HMGR) is a key enzyme in the mevalonate (MVA) pathway, which regulates the metabolism of terpenoids in the cytoplasm and determines the type and content of downstream terpenoid metabolites. RESULTS Results showed that grapevine HMGR family has three members, such as VvHMGR1, VvHMGR2, and VvHMGR3. The expression of VvHMGRs in 'Kyoho' has tissue specificity, for example, VvHMGR1 keeps a higher expression, VvHMGR2 is the lowest, and VvHMGR3 gradually decreases as the fruit development. VvHMGR3 is closely related to CsHMGR1 and GmHMGR9 and has collinearity with CsHMGR2 and GmHMGR4. By the prediction of interaction protein, it can interact with HMG-CoA synthase, MVA kinase, FPP/GGPP synthase, diphosphate mevalonate decarboxylase, and participates in the synthesis and metabolism of terpenoids. VvHMGR3 have similar trends in expression with some of the genes of carotenoid biosynthesis and MEP pathways. VvHMGR3 responds to various environmental and phytohormone stimuli, especially salt stress and ultraviolet (UV) treatment. The expression level of VvHMGRs is diverse in grapes of different colors and aroma. VvHMGRs are significantly higher in yellow varieties than that in red varieties, whereas rose-scented varieties showed significantly higher expression than that of strawberry aroma. The expression level is highest in yellow rose-scented varieties, and the lowest in red strawberry scent varieties, especially 'Summer Black' and 'Fujiminori'. CONCLUSION This study confirms the important role of VvHMGR3 in the process of grape fruit coloring and aroma formation, and provided a new idea to explain the loss of grape aroma and poor coloring during production. There may be an additive effect between color and aroma in the HMGR expression aspect.
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Affiliation(s)
- Ting Zheng
- College of Horticulture, Nanjing Agricultural University, Jiangsu Province, Nanjing City, 210095, PR China
| | - Lubin Guan
- College of Horticulture, Nanjing Agricultural University, Jiangsu Province, Nanjing City, 210095, PR China
| | - Kun Yu
- College of Agriculture, Shihezi University, Shihezi City, 832003, PR China
| | - Muhammad Salman Haider
- College of Horticulture, Nanjing Agricultural University, Jiangsu Province, Nanjing City, 210095, PR China
| | - Maazullah Nasim
- College of Horticulture, Nanjing Agricultural University, Jiangsu Province, Nanjing City, 210095, PR China
| | - Zhongjie Liu
- College of Horticulture, Nanjing Agricultural University, Jiangsu Province, Nanjing City, 210095, PR China
| | - Teng Li
- College of Horticulture, Nanjing Agricultural University, Jiangsu Province, Nanjing City, 210095, PR China
| | - Kekun Zhang
- College of Enology, Northwest A&F University, Yangling, 712100, PR China
| | - Songtao Jiu
- Department of Plant Science, Shanghai Jiao Tong University, 200030, Shanghai, PR China
| | - Haifeng Jia
- College of Horticulture, Nanjing Agricultural University, Jiangsu Province, Nanjing City, 210095, PR China.
| | - Jinggui Fang
- College of Horticulture, Nanjing Agricultural University, Jiangsu Province, Nanjing City, 210095, PR China.
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Yue X, Liu S, Wei S, Fang Y, Zhang Z, Ju Y. Transcriptomic and Metabolic Analyses Provide New Insights into the Effects of Exogenous Sucrose on Monoterpene Synthesis in "Muscat Hamburg" Grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4164-4176. [PMID: 33787258 DOI: 10.1021/acs.jafc.1c00420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Monoterpenes provide strong floral and fruit aromas to grapes and wines. In the present study, the effects of exogenous sucrose on the monoterpenes metabolites were studied at the metabolomic and transcriptomic levels in "Muscat Hamburg" grape berries. 6% sucrose aqueous solution was used as treatment, applied at the berry color change stage and 8 days after the first application. Transcriptomics analysis was carried out on berries collected at three phenological stages (berries with intermediate Brix values, E-L 36; berries not quite ripe, E-L 37; and berries harvest-ripe, E-L 38). Our results showed that the sucrose application induced the accumulation of monoterpenes at harvest, especially geraniol and geranic acid. The summary of the number of differentially expressed genes between the control and treatment was 3465, 977, and 2843 at E-L 36, E-L 37, and E-L 38, respectively. Weighted gene correlation network analysis was constructed based on the RNA-seq data, and the MElightyellow module was probably correlated with monoterpene metabolism, comprising 131 unigenes. Quantitative real-time polymerase chain expression analysis of five key differentially expressed genes in terpenoid pathways validated the RNA-seq-derived expression profiles (R2 = 0.8143). Our findings provided new insights into the regulation of monoterpene biosynthesis in grape berries under exogenous sucrose.
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Affiliation(s)
- Xiaofeng Yue
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
| | - Shiqiu Liu
- Moet Hennessy Chandon (Ningxia) Vineyards Co., Limited, Yinchuan 750000, Ningxia, China
| | - Shichao Wei
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
| | - Yulin Fang
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, P. R.China
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, P. R.China
| | - Yanlun Ju
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
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Wang W, Feng J, Wei L, Khalil-Ur-Rehman M, Nieuwenhuizen NJ, Yang L, Zheng H, Tao J. Transcriptomics Integrated with Free and Bound Terpenoid Aroma Profiling during "Shine Muscat" ( Vitis labrusca × V. vinifera) Grape Berry Development Reveals Coordinate Regulation of MEP Pathway and Terpene Synthase Gene Expression. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1413-1429. [PMID: 33481572 DOI: 10.1021/acs.jafc.0c06591] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Terpenes and their derivatives are important biomarkers of grape quality as they contribute to the flavor and aroma of grapes. However, the molecular basis of terpene biosynthesis throughout the grapevine phenological developmental cycle remains elusive. Our current study investigates the free and bound terpene biosynthesis of berries at different phenological stages from preveraison to harvest. Detailed gene expression (transcriptomics) analysis, terpenoid volatile production by gas chromatography-mass spectrometry (GC-MS), and in planta transient expression were employed. Our results show that concentrations of most individual terpenes at different stages are distinctive and increase from preveraison to the veraison stage followed by a decrease from veraison to maturity. The combined transcriptomic analysis and terpene profiling revealed that 22 genes belonging to the MEP pathway and multiple classes of transcription factor family members including bHLH and several hormone biosynthesis- or signaling-related genes likely participate in the regulation of terpenoid biosynthesis according to their specific expression patterns in berries. Quantitative real-time polymerase chain expression analysis of 8 key differentially expressed genes in MEP pathways and further 12 randomly selected genes was performed during 8 sampling stages and validated the RNA-seq-derived expression profiles. To further confirm the function of a subset of the differentially expressed genes, we investigated the effects of combined overexpression of 1-deoxy-d-xylulose-5-phosphate synthase (VvDXS1-LOC100249323), 1-deoxy-d-xylulose-5-phosphate reductoisomerase (VvDXR-LOC100248516), and terpene synthase (VvTPS56-LOC100266449) on the production of terpenes by transient overexpression in Nicotiana benthamiana leaves. The overall developmental patterns of total terpenes and gene expression profiles will help guide the functional analyses of further candidate genes important for terpene biosynthesis of grape as well as identifying the master transcriptional and hormonal regulators of this pathway in the future.
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Affiliation(s)
- Wu Wang
- College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
| | - Jiao Feng
- College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
| | - Lingling Wei
- College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
| | | | - Niels J Nieuwenhuizen
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Private Bag 92169 Auckland, New Zealand
| | - Lina Yang
- Division of Plant and Soil Sciences, West Virginia University, 3425 New Agricultural Sciences Building, 26506-6201 Morgantown, West Virginia, United States
| | - Huan Zheng
- College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
| | - Jianmin Tao
- College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
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Deng H, He R, Long M, Li Y, Zheng Y, Lin L, Liang D, Zhang X, Liao M, Lv X, Deng Q, Xia H. Comparison of the Fruit Volatile Profiles of Five Muscadine Grape Cultivars ( Vitis rotundifolia Michx.) Using HS-SPME-GC/MS Combined With Multivariate Statistical Analysis. FRONTIERS IN PLANT SCIENCE 2021; 12:728891. [PMID: 34759938 PMCID: PMC8572961 DOI: 10.3389/fpls.2021.728891] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Accepted: 09/22/2021] [Indexed: 05/14/2023]
Abstract
Fruit aromas are composed of a complex mixture of volatile organic compounds, which are essential attributes associated with the overall flavor and consumer preference. Muscadine grape (MG; Vitis rotundifolia Michx.) is an aroma-dense fruit crop. However, there is very scarce information on its volatile profiles. In this study, the volatile constituents of five newly introduced MG cultivars, including Alachua, Carlos, Fry, Granny Val, and Noble, were profiled using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) combined with multivariate statistical analysis. A total of 44 compounds, including esters, aldehydes, alcohols, fatty acids, terpenes, ketones, and furan, were identified and relatively quantified. Principal component analysis (PCA) and partial least-squares discriminant analysis (PLS-DA) evidently discriminated against the five MG cultivars based on their volatile profiles. The specific volatiles that contributed the most to this discrimination were highlighted. Geraniol and cinnamyl alcohol were demonstrated to be essential for characterizing the Alachua MG cultivar, whereas ethyl trans-2-butenoate and propyl acetate were shown to be important compounds to characterize the Noble MG cultivar. The results further showed that 2-Ethyl-1-hexanol, (Z)-3-hexenal, and (E)-2-hexenol were closely related to Carlos, Fry, and Granny Val cultivars, respectively. This investigation is the first in-depth exploration of the volatile profiles of the aroma-dense muscadine grape, which is essential for future genetic or biotechnological improvements to attain a cultivar with the desired flavor.
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Ruiz-Rodríguez A, Durán-Guerrero E, Natera R, Palma M, Barroso CG. Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes. Foods 2020; 9:foods9111529. [PMID: 33114348 PMCID: PMC7690885 DOI: 10.3390/foods9111529] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 10/11/2020] [Accepted: 10/16/2020] [Indexed: 11/16/2022] Open
Abstract
Freezing grapes is a winemaking technique known as cryoextraction that intends to modify the composition of the final wines. The changes that take place in the frozen grapes facilitate the transfer of certain compounds from the grape skins into the musts because of the grape's unstructured tissues. For this study, the white grape variety Muscat of Alexandria was selected. Two different cryoextraction procedures have been analyzed as follows: (i) Ultrafast freezing, and (ii) liquid nitrogen freezing. The wines obtained using liquid nitrogen freezing exhibited higher levels of terpenoids, as well as higher levels of hydroxylic compounds and fatty acids than both the wines obtained through traditional methods and ultrafast freezing wines. In any case, both freezing techniques produced wines of a more intense aroma compared with those wines obtained by traditional methods. In fact, liquid nitrogen freezing produced the wines with the most intense aroma and were the best valued by the tasting panel.
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Min D, Li Z, Ai W, Li J, Zhou J, Zhang X, Mu D, Li F, Li X, Guo Y. The Co-regulation of Ethylene Biosynthesis and Ascorbate-Glutathione Cycle by Methy Jasmonate Contributes to Aroma Formation of Tomato Fruit during Postharvest Ripening. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10822-10832. [PMID: 32866003 DOI: 10.1021/acs.jafc.0c04519] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Currently, many fruits are always harvested at the early ripening stage to reduce postharvest losses followed by 1-methylcyclopropene (1-MCP) or ethephon treatment. However, harvesting at the early ripening stage adversely affects fruit quality, especially for the aroma. Methyl jasmonate (MeJA) treatment could induce the biosynthesis of bioactive compounds and maintain postharvest fruit quality. In the present work, the contributions of MeJA to tomato fruit quality during postharvest ripening were studied. The results showed that MeJA treatment significantly promoted the accumulation of volatile organic components (VOCs) by inducing the activities of enzymes related to lipoxygenase pathway and ethylene biosynthesis, whereas 1-MCP treatment largely inhibited the accumulation of VOCs by inhibiting activities of those enzymes. Although the application of ethephon also induced activities of the above enzymes in comparison with control, no significant differences were observed between the VOCs contents of the control and ethephon-treated fruit. Further study revealed that the ethephon treatment resulted in the enhancement of electrical conductivity and malondialdehyde content. Conversely, MeJA treatment inhibited the superoxide anion radical and hydrogen peroxide by regulating the ascorbate-glutathione cycle and further inhibited the enhancement of electrical conductivity and malondialdehyde content, which might be one of the most important reasons why the VOCs contents in fruit treated with ethephon were lower than those in MeJA-treated fruit. Thus, it is considered that MeJA treatment may be an effective and promising strategy to regulate postharvest tomato fruit quality, especially for the aroma, by regulating the ascorbate-glutathione cycle and ethylene biosynthesis.
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Affiliation(s)
- Dedong Min
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Zilong Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Wen Ai
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Jiaozhuo Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Jingxiang Zhou
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Xinhua Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Dan Mu
- Zibo Institute for Food and Drug Control, Zibo, 255049, Shandong, P.R. China
| | - Fujun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Xiaoan Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
| | - Yanyin Guo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, P.R. China
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44
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Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10165661] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Changes in the biochemistry and flavor of Shine Muscat grapes at different ripening stages (RS) were analyzed to identify factors affecting these characteristics. The yellowness index values were 45.1, 49.4, and 50.2 in the ripening stage 1 (RS1), ripening stage 2 (RS2), and ripening stage 3 (RS3) groups, respectively, representing the different ripening stages. The yellowness of the grape berries tended to increase with ripening due to the gradual breakdown of chlorophylls and the evolution of carotenoids. The total content of monoterpenes, on the other hand, was approximately two-fold higher at RS3 than RS1 and RS2. Moreover, linalool was the most abundant compound contributing to the total content of monoterpenes. The highest correlation was observed between the linalool content and °Brix/acid ratio (r = 0.9981), followed by the monoterpene content and °Brix/acid ratio (r = 0.9933). These findings indicate that changes in the contents of linalool and its oxidized forms may be used as a quality index and an indicator of the timing of harvest for Shine Muscat grapes.
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Wang W, Khalil-Ur-Rehman M, Wei LL, Nieuwenhuizen NJ, Zheng H, Tao JM. Effect of Thidiazuron on Terpene Volatile Constituents and Terpenoid Biosynthesis Pathway Gene Expression of Shine Muscat ( Vitis labrusca × V. vinifera) Grape Berries. Molecules 2020; 25:molecules25112578. [PMID: 32498235 PMCID: PMC7321343 DOI: 10.3390/molecules25112578] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 05/22/2020] [Accepted: 05/26/2020] [Indexed: 01/27/2023] Open
Abstract
Volatile compounds are considered to be essential for the flavor and aroma quality of grapes. Thidiazuron (TDZ) is a commonly used growth regulator in grape cultivation that stimulates larger berries and prevents fruit drop. This study was conducted to investigate the effect of TDZ on the production of aroma volatiles and to identify the key genes involved in the terpene biosynthesis pathways that are affected by this compound. Treatment with TDZ had a negative effect on the concentration of volatile compounds, especially on monoterpenes, which likely impacts the sensory characteristics of the fruit. The expression analysis of genes related to the monoterpenoid biosynthesis pathways confirmed that treatment with TDZ negatively regulated the key genes DXS1, DXS3, DXR, HDR, VvPNGer and VvPNlinNer1. Specifically, the expression levels of the aforementioned genes were down-regulated in almost all berry development stages in the TDZ-treated samples. The novel results from the present study can be used to aid in the development of food products which maintain the flavor quality and sensory characteristics of grape. Furthermore, these findings can provide the theoretical basis that can help to optimize the utilization of TDZ for the field production of grapes at a commercial scale.
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Affiliation(s)
- Wu Wang
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China; (W.W.); (M.K.-U.-R.); (L.-L.W.)
| | - Muhammad Khalil-Ur-Rehman
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China; (W.W.); (M.K.-U.-R.); (L.-L.W.)
| | - Ling-Ling Wei
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China; (W.W.); (M.K.-U.-R.); (L.-L.W.)
| | - Niels J. Nieuwenhuizen
- The New Zealand Institute for Plant and Food Research Ltd. (PFR), Private Bag 92169, Auckland 1142, New Zealand;
| | - Huan Zheng
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China; (W.W.); (M.K.-U.-R.); (L.-L.W.)
- Correspondence: (H.Z.); (J.-M.T.); Tel.: +86-150-7784-8993 (H.Z.); +86-139-0516-0976 (J.-M.T.)
| | - Jian-Min Tao
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China; (W.W.); (M.K.-U.-R.); (L.-L.W.)
- Correspondence: (H.Z.); (J.-M.T.); Tel.: +86-150-7784-8993 (H.Z.); +86-139-0516-0976 (J.-M.T.)
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Li W, Li W, Yang S, Ma Z, Zhou Q, Mao J, Han S, Chen B. Transcriptome and Metabolite Conjoint Analysis Reveals that Exogenous Methyl Jasmonate Regulates Monoterpene Synthesis in Grape Berry Skin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5270-5281. [PMID: 32338508 DOI: 10.1021/acs.jafc.0c00476] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Monoterpene is one of the important sources of varietal aroma, which provides a strong floral and fruity aroma in wines. Methyl jasmonate (MeJA) affects plant secondary metabolism. However, the regulatory mechanisms of monoterpene biosynthesis after MeJA application on grapes are not illuminated. In the present study, 10 mM MeJA was used as treatments in Italian Riesling grape at the preveraison stage in different ways, including grape cluster soaking, foliar spraying, and whole vine spraying, designated as T1, T2, and T3, respectively, while a blank group was used as the control (CK). HS-SPME/GC-MS and transcriptome sequencing analysis were performed to investigate the effect of exogenous MeJA on monoterpene synthesis in grape berry skin. The results of GC-MS showed that the application of MeJA induced the accumulation of volatile monoterpenes in grape berry skin, especially linalool, α-terpineol, and oxides. In addition, transcriptome analysis showed that differentially expressed genes were increased from T2 to T3 to T1 compared with CK, and significantly enriched in JA and monoterpene synthesis pathways. T1 application significantly upregulated the mRNA expression levels of LOX2S, AOS, OPR, and JMT involved in the JA biosynthesis pathway, as well as DXS, HMGCR, TPS14, and α-terpineol synthesis genes involved in the monoterpene synthesis pathway compared with T2, T3, and CK. Thus, grape cluster soaking treatment with MeJA could greatly activate volatile monoterpene synthesis. The results will deeply increase our understanding of the monoterpene biosynthesis of grape berry skin in response to MeJA.
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Affiliation(s)
- Wei Li
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Wenfang Li
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Shijin Yang
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Zonghuan Ma
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Qi Zhou
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Juan Mao
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Shunyu Han
- Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, Gansu Province, China
| | - Baihong Chen
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
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