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Bonello F, Danieli F, Ragkousi V, Ferrandino A, Petrozziello M, Asproudi A, La Notte P, Pirolo CS, Roseti V. Aromatic Profiling of New Table Grape Varieties Using Gas Chromatography/Mass Spectrometry and Olfactometry. PLANTS (BASEL, SWITZERLAND) 2024; 13:1820. [PMID: 38999660 PMCID: PMC11244391 DOI: 10.3390/plants13131820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 06/14/2024] [Accepted: 06/17/2024] [Indexed: 07/14/2024]
Abstract
The aim of this study is the aromatic characterization of new table grape varieties, namely Guzun (V. vinifera), Melona (V. vinifera), Cotton Candy (V. vinifera), IVC SA3 (V. labrusca), and IVC SB1 (V. labrusca). The qualitative and quantitative analysis of odorant molecules present in the berries allows for the definition of the aroma profile of the grape. This analysis benefits from the progress of analytical techniques and sensory methodologies. Gas chromatography/mass detection enable the efficient detection of the substances present and their concentrations. Through the coupling of gas chromatography with sensory detection (gas chromatography-olfactometry), it is possible to correlate the compounds detected by gas chromatography with olfactory stimuli, exploiting the human olfactory system. Aroma, a significant flavor component, is an important attribute of table grape that contributes to defining their quality. This characteristic is highly valued by consumers, and consequently, the market asks for table grapes with a particular or new aroma. Aromatic characterization is a crucial step in the study of the table grape varieties to evaluate their potential at the commercial level or, for instance, in breeding programs focusing on organoleptic properties.
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Affiliation(s)
- Federica Bonello
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology (CREA-VE), Via P. Micca 35, 14100 Asti, Italy
| | - Fabio Danieli
- Department of Agricultural, Forest, and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Vasiliki Ragkousi
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology (CREA-VE), Via P. Micca 35, 14100 Asti, Italy
| | - Alessandra Ferrandino
- Department of Agricultural, Forest, and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Maurizio Petrozziello
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology (CREA-VE), Via P. Micca 35, 14100 Asti, Italy
| | - Andriani Asproudi
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology (CREA-VE), Via P. Micca 35, 14100 Asti, Italy
| | - Pierfederico La Notte
- CRSFA-Centro di Ricerca e Sperimentazione e Formazione in Agricoltura "Basile Caramia", Via Cisternino, 281, 70010 Locorotondo, Italy
| | - Costantino Silvio Pirolo
- Italian Variety Club, Via Cisternino, 281 c/o CRSFA Basile Caramia, 70015 Locorotondo, Italy
- SINAGRI S.r.l.-Spin off of the University of Bari, Via G. Amendola, 165/A, 70126 Bari, Italy
| | - Vincenzo Roseti
- CRSFA-Centro di Ricerca e Sperimentazione e Formazione in Agricoltura "Basile Caramia", Via Cisternino, 281, 70010 Locorotondo, Italy
- Italian Variety Club, Via Cisternino, 281 c/o CRSFA Basile Caramia, 70015 Locorotondo, Italy
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Lu H, Zhao H, Zhong T, Chen D, Wu Y, Xie Z. Molecular Regulatory Mechanisms Affecting Fruit Aroma. Foods 2024; 13:1870. [PMID: 38928811 PMCID: PMC11203305 DOI: 10.3390/foods13121870] [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: 05/07/2024] [Revised: 06/07/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
Aroma, an important quality characteristic of plant fruits, is produced by volatile organic compounds (VOCs), mainly terpenes, aldehydes, alcohols, esters, ketones, and other secondary metabolites, in plant cells. There are significant differences in the VOC profile of various fruits. The main pathways involved in the synthesis of VOCs are the terpenoid, phenylalanine, and fatty acid biosynthesis pathways, which involve several key enzyme-encoding genes, transcription factors (TFs), and epigenetic factors. This paper reviews the main synthetic pathways of the main volatile components in fruit, summarizes studies on the regulation of aroma formation by key genes and TFs, summarizes the factors affecting the fruit aroma formation, describes relevant studies on the improvement of fruit flavor quality, and finally proposes potential challenges and prospects for future research directions. This study provides a theoretical basis for the further precise control of fruit aroma quality and variety improvement.
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Affiliation(s)
- Haifei Lu
- College of Urban Construction, Zhejiang Shuren University, Hangzhou 310015, China; (H.L.); (H.Z.); (T.Z.); (D.C.)
| | - Hongfei Zhao
- College of Urban Construction, Zhejiang Shuren University, Hangzhou 310015, China; (H.L.); (H.Z.); (T.Z.); (D.C.)
| | - Tailin Zhong
- College of Urban Construction, Zhejiang Shuren University, Hangzhou 310015, China; (H.L.); (H.Z.); (T.Z.); (D.C.)
| | - Danwei Chen
- College of Urban Construction, Zhejiang Shuren University, Hangzhou 310015, China; (H.L.); (H.Z.); (T.Z.); (D.C.)
| | - Yaqiong Wu
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Nanjing 210014, China
- College of Forestry and Grassland, Nanjing Forestry University, Nanjing 210037, China
| | - Zhengwan Xie
- School of Tea and Coffee, Puer University, Puer 665000, China
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Xia NY, Yao XC, Ma WH, Wang YC, Wei Y, He L, Meng X, Cheng HT, Yang WM, Duan CQ, Pan QH. Integrated Analysis of Transcriptome and Metabolome to Unveil Impact on Enhancing Grape Aroma Quality with Synthetic Auxin: Spotlight the Mediation of ABA in Crosstalk with Auxin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1228-1243. [PMID: 38181223 DOI: 10.1021/acs.jafc.3c06846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2024]
Abstract
It is widely accepted that prevéraison application of naphthaleneacetic acid (NAA) can delay the ripening of grapes and improve their quality. However, how NAA impacts grape aroma compound concentrations remains unclear. This study incorporated the analyses of aroma metabolome, phytohormones, and transcriptome of Vitis vinifera L. cv. Cabernet Sauvignon grapes cultivated in continental arid/semiarid regions of western China. The analyses demonstrated that NAA application increased β-damascenone and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in the harvested grapes by delaying véraison and upregulating VvPSY1 and VvCCD4b expressions. Additionally, NAA treatment decreased 2-isobutyl-3-methoxypyrazine (IBMP) at the same phenological stage. Notably, abscisic acid (ABA) levels increased in NAA-treated grapes during véraison, which triggered further changes in norisoprenoid metabolisms. The ABA-responsive factor VvABF2 was potentially involved in VvPSY1 positive modulation, while the auxin response factor VvARF10 may play a role in VvCCD4b upregulation and VvOMT2 downregulation during NAA induction. VvARF10 possibly acts as a crosstalk node between the ABA and auxin signaling pathways following NAA treatment in regulating aroma biosynthesis.
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Affiliation(s)
- Nong-Yu Xia
- 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
| | - Xue-Chen Yao
- 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
| | - Wan-Hui Ma
- 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
| | - Ya-Chen 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
| | - Yi Wei
- 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
| | - Lei He
- 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
| | - Xiao Meng
- 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
| | - Hao-Tian Cheng
- 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
| | | | - 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
| | - Qiu-Hong Pan
- 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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Xi X, Gutierrez B, Zha Q, Yin X, Sun P, Jiang A. Optimization of In Vitro Embryo Rescue and Development of a Kompetitive Allele-Specific PCR (KASP) Marker Related to Stenospermocarpic Seedlessness in Grape ( Vitis vinifera L.). Int J Mol Sci 2023; 24:17350. [PMID: 38139179 PMCID: PMC10744101 DOI: 10.3390/ijms242417350] [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: 10/18/2023] [Revised: 12/02/2023] [Accepted: 12/08/2023] [Indexed: 12/24/2023] Open
Abstract
Seedlessness is one of the highest valued agronomic traits in grapes. Embryo rescue in combination with marker-assisted selection have been widely applied in seedless grape breeding due to the advantages of increasing the ratio of seedless progenies and shortening the breeding cycle. However, the large number of deformed seedlings produced during embryo rescue and the lack of fast, efficient, and low-cost markers severely inhibit the process of seedless grape breeding. In this study, a total of eighty-three grape cultivars (51 seedless and 32 seeded) with diverse genetic backgrounds and two populations derived from embryo rescue, including 113 F1 hybrid individuals (60 seedless and 53 seeded), were utilized. We screened suitable media for converting malformed seedlings into normal seedlings, analyzed the association between the SNP in VviAGL11 and seeded/seedless phenotype, and developed a KASP marker related to stenospermocarpic seedlessness. Our results indicated that the transformation rate of 37.8% was obtained with MS medium supplemented with 2.0 mg·L-1 of 6-BA and 0.5 mg·L-1 of IBA. The presence of an A nucleotide allele at position chr18:26889437 was further confirmed to be fully associated with the stenospermocarpic seedlessness phenotype. The developed KASP marker, based on the verified SNP locus in VviAGL11, successfully distinguished the seedless and seeded genotypes with high precision and throughput. The results will contribute to enhancing the efficiency of embryo rescue and facilitate parent selection and early selection of seedless offspring with molecular markers, thereby accelerating the breeding process in seedless table grapes.
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Affiliation(s)
- Xiaojun Xi
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (X.X.); (Q.Z.); (X.Y.); (P.S.)
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Benjamin Gutierrez
- Plant Genetic Resources Unit, US Department of Agriculture-Agricultural Research Service, Geneva, NY 14456, USA;
| | - Qian Zha
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (X.X.); (Q.Z.); (X.Y.); (P.S.)
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Xiangjing Yin
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (X.X.); (Q.Z.); (X.Y.); (P.S.)
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Pengpeng Sun
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (X.X.); (Q.Z.); (X.Y.); (P.S.)
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Aili Jiang
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (X.X.); (Q.Z.); (X.Y.); (P.S.)
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
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