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Li MY, Pei XX, Shi N, Yang YM, Fan ST, Sun YF, Kong QS, Duan CQ, Yu K, Wang J. Volatomic differences among Vitis amurensis cultivars and its hybrids with V. vinifera revealed the effects of genotype, region, and vintage on grape aroma. Food Res Int 2024; 191:114726. [PMID: 39059919 DOI: 10.1016/j.foodres.2024.114726] [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: 04/20/2024] [Revised: 06/30/2024] [Accepted: 07/02/2024] [Indexed: 07/28/2024]
Abstract
Vitis amurensis grape, an East Asian Vitis species, has excellent cold and disease resistance and exhibits high winemaking potential. In this study, the aroma compounds in grapes from five V. amurensis cultivars ('Beiguohong', 'Beiguolan', 'Shuangfeng', 'Shuanghong', 'Shuangyou') and three interspecific hybrids ('Beibinghong', 'Xuelanhong', 'Zuoyouhong') from two regions (Zuojia and Ji'an, Jilin, China) were identified via HS-SPME-GC/MS. The results showed that V. amurensis grapes had a greater concentration of aroma compounds than the interspecific hybrid berries. 'Beibinghong' was relatively rich in terpenes, although their concentrations were all lower than the threshold. 'Shuangfeng' contained more concentrations of free C6/C9 compounds, alcohols, aromatics and aldehydes/ketones than the other cultivars. The aroma characteristics of 'Beiguolan' and 'Shuanghong' were relatively similar. The grapes from the lower temperature and more fertile soil of Zuojia contained more C6/C9 compounds, norisoprenoids and alcohols, while aromatics were more abundant in the grapes from Ji'an, which was warmer than the Zuojia region. Herbaceous, floral, fruity and sweet were the main aroma series of V. amurensis grapes. Our study could provide a reference for the development and utilization of V. amurensis grapes and lay a foundation for the development of wild grape cultivars and the production of wines with characteristic styles.
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Affiliation(s)
- Ming-Yu Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xuan-Xuan Pei
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ning Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yi-Ming Yang
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Shu-Tian Fan
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Yan-Feng Sun
- Ji'an Ginseng Feature Industry Development Center, Ji'an 134200, China
| | - Qing-Sen Kong
- Ji'an Yajiang Valley Winery Co., Ltd., Ji'an 134202, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Keji Yu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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Long Q, Cao S, Huang G, Wang X, Liu Z, Liu W, Wang Y, Xiao H, Peng Y, Zhou Y. Population comparative genomics discovers gene gain and loss during grapevine domestication. PLANT PHYSIOLOGY 2024; 195:1401-1413. [PMID: 38285049 PMCID: PMC11142336 DOI: 10.1093/plphys/kiae039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 12/06/2023] [Accepted: 01/01/2024] [Indexed: 01/30/2024]
Abstract
Plant domestication are evolutionary experiments conducted by early farmers since thousands years ago, during which the crop wild progenitors are artificially selected for desired agronomic traits along with dramatic genomic variation in the course of moderate to severe bottlenecks. However, previous investigations are mainly focused on small-effect variants, while changes in gene contents are rarely investigated due to the lack of population-level assemblies for both the crop and its wild relatives. Here, we applied comparative genomic analyses to discover gene gain and loss during grapevine domestication using long-read assemblies of representative population samples for both domesticated grapevines (V. vinifera ssp. vinifera) and their wild progenitors (V. vinifera ssp. sylvestris). Only ∼7% of gene families were shared by 16 Vitis genomes while ∼8% of gene families were specific to each accession, suggesting dramatic variations of gene contents in grapevine genomes. Compared to wild progenitors, the domesticated accessions exhibited an increased presence of genes associated with asexual reproduction, while the wild progenitors showcased a higher abundance of genes related to pollination, revealing the transition from sexual reproduction to clonal propagation during domestication processes. Moreover, the domesticated accessions harbored fewer disease-resistance genes than wild progenitors. The SVs occurred frequently in aroma and disease-resistance related genes between domesticated grapevines and wild progenitors, indicating the rapid diversification of these genes during domestication. Our study provides insights and resources for biological studies and breeding programs in grapevine.
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Affiliation(s)
- Qiming Long
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Shuo Cao
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
- Key Laboratory of Horticultural Plant Biology Ministry of Education, Huazhong Agricultural University, Wuhan, 430070, China
| | - Guizhou Huang
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Xu Wang
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, D04 C1P1, Ireland
| | - Zhongjie Liu
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Wenwen Liu
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Yiwen Wang
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Hua Xiao
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Yanling Peng
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Yongfeng Zhou
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
- National Key Laboratory of Tropical Crop Breeding, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, 571101, China
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ZHANG Y, QIU Q, XU Y, ZHU J, YUAN M, CHEN M. Fast aging technology of novel kiwifruit wine and dynamic changes of aroma components during storage. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.98422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yu ZHANG
- Hubei University of Technology, China
| | - Qing QIU
- Hubei University of Technology, China
| | | | | | - Meng YUAN
- Hubei University of Technology, China
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WANG ZY, DOU BX, MA CM, ZHANG YL, LIU Y, ZHANG N. Evaluation of volatile flavor compounds in rice with different degrees of roasting based on GC-IMS and PCA analysis. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.100222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
| | | | | | | | - Ying LIU
- Harbin University of Commerce, China
| | - Na ZHANG
- Harbin University of Commerce, China
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LI X, HUANG Q, FEI Y, ZHAO W, BRENNAN C, BAI W. The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.109922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Xiangluan LI
- Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China
| | - Qingyi HUANG
- Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China
| | - Yongtao FEI
- Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China
| | - Wenhong ZHAO
- Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China
| | | | - Weidong BAI
- Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China
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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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Berry Anthocyanin, Acid, and Volatile Trait Analyses in a Grapevine-Interspecific F2 Population Using an Integrated GBS and rhAmpSeq Genetic Map. PLANTS 2022; 11:plants11050696. [PMID: 35270166 PMCID: PMC8912348 DOI: 10.3390/plants11050696] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 02/21/2022] [Accepted: 02/24/2022] [Indexed: 11/29/2022]
Abstract
Increased map density and transferability of markers are essential for the genetic analysis of fruit quality and stress tolerance in interspecific grapevine populations. We used 1449 GBS and 2000 rhAmpSeq markers to develop a dense map for an interspecific F2 population (VRS-F2) that was derived by selfing a single F1 from a Vitis riparia x ‘Seyval blanc’ cross. The resultant map contained 2519 markers spanning 1131.3 cM and was highly collinear with the Vitis vinifera ‘PN40024’ genome. Quantitative trait loci (QTL) for berry skin color and flower type were used to validate the map. Four rhAmpSeq transferable markers were identified that can be used in pairs (one pistillate and one hermaphroditic) to predict pistillate and hermaphrodite flower type with ≥99.7% accuracy. Total and individual anthocyanin diglucoside QTL mapped to chromosome 9 near a 5-O-GLUCOSYLTRANSFERASE candidate gene. Malic acid QTL were observed on chromosome 1 and 6 with two MALATE DEHYRDROGENASE CYTOPLASMIC 1 and ALUMINUM-ACTIVATED MALATE TRANSPORTER 2-LIKE (ALMT) candidate genes, respectively. Modeling malic acid identified a potential QTL on chromosome 8 with peak position in proximity of another ALMT. A first-ever reported QTL for the grassy smelling volatile (E)-2-hexenal was found on chromosome 2 with a PHOSPHOLIPID HYDROPEROXIDE GLUTATHIONE PEROXIDASE candidate gene near peak markers.
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WANG L, TAN S, WANG P, YAN H, TIAN H, ZHAN P. Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.56022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Lixia WANG
- Shaanxi Normal University, China; Shaanxi Xueqian Normal University, China
| | - Siwei TAN
- Hangzhou Hospital for Prevention and Treatment of Occupational Diseases, China
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HE J, HUANG Q, PENG HX, CHEN YT, XU WS. Comparison of volatile flavor compounds in plant-based and real pork mince by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.50722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Jiang HE
- Hunan University of Arts and Science, China
| | - Qin HUANG
- Hunan University of Arts and Science, China
| | | | | | - Wen-si XU
- Hunan University of Arts and Science, China
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FERREIRA GR, FIDÊNCIO PH, CASTRICINI A, ANDRADE RQ, SILVÉRIO FO. Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.108721] [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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LI K, ZHANG Z, YE H, REN W, HUANG L, CHEN H. Processing optimization and quality assessment for the innovative product of canned soybean paste oyster. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.93622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | - Luqiang HUANG
- Fujian Normal University, China; Fujian Normal University, China; Fujian Normal University, China
| | - Huibin CHEN
- Fujian Normal University, China; Fujian Normal University, China; Fujian Normal University, China
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