Two ω-3 FADs Are Associated with Peach Fruit Volatile Formation
AbstractAroma-related volatiles, together with sugars and acids, play an important role in determining fruit flavor quality. Characteristic volatiles of peach fruit are mainly derived from fatty acids such as linoleic acid (18:2) and linolenic acid (18:3). In the present study, six genes encoding fatty acid desaturases (FAD) were cloned, including two ω-6 FAD genes (PpFAD2, PpFAD6) and four ω-3 FAD genes (PpFAD3-1, PpFAD3-2, PpFAD7 and PpFAD8). Heterologous expression of peach FADs in tobacco plants showed that PpFAD3-1, and PpFAD3-2 significantly reduced contents of 18:2, and accumulated significant higher levels of 18:3. In the case of volatiles, transgenic plants produced lower concentrations of hexanal and higher levels of (E)-2-hexenal. Consequently, the ratio of the (E)-2-hexenal and hexanal was about 5- and 3-fold higher than that of wild type (WT) in PpFAD3-1 and PpFAD3-2 transformants, respectively. No significant changes in volatile profiles were observed in transgenic plants overexpressing the four other peach FAD genes. Real-time quantitative polymerase chain reaction (qPCR) analysis showed that ripe fruit had high PpFAD3-1 and low PpFAD3-2 transcript levels. In contrast, high PpFAD3-2 and low PpFAD3-1 transcript levels were observed in young fruit. These results indicate a temporal regulation of these two ω-3 FADs during development and ripening, influencing peach fruit volatile formation. View Full-Text
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Wang, J.-J.; Liu, H.-R.; Gao, J.; Huang, Y.-J.; Zhang, B.; Chen, K.-S. Two ω-3 FADs Are Associated with Peach Fruit Volatile Formation. Int. J. Mol. Sci. 2016, 17, 464.
Wang J-J, Liu H-R, Gao J, Huang Y-J, Zhang B, Chen K-S. Two ω-3 FADs Are Associated with Peach Fruit Volatile Formation. International Journal of Molecular Sciences. 2016; 17(4):464.Chicago/Turabian Style
Wang, Jiao-Jiao; Liu, Hong-Ru; Gao, Jie; Huang, Yu-Ji; Zhang, Bo; Chen, Kun-Song. 2016. "Two ω-3 FADs Are Associated with Peach Fruit Volatile Formation." Int. J. Mol. Sci. 17, no. 4: 464.
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