Exogenous Methyl Jasmonate Promotes Triterpene Accumulation in Loquat Callus
Abstract
1. Introduction
2. Materials and Methods
2.1. Loquat Callus Culture Establishment and MeJA Treatments
2.2. Widely Targeted Metabolome Analysis in Loquat Callus Culture
2.3. RNA Isolation and Library Preparation
2.4. Transcriptome Sequencing, Sequence Assembly, Annotation and Differential Expression Analysis
2.5. Statistical Analysis
3. Results
3.1. Widely Targeted Terpeneoid Profiling of Loquat Callus Under MeJA Treatment
3.2. Transcriptome Sequencing and Differentially Expressed Gene Analysis in Loquat Callus Under MeJA Treatment
3.3. Differentially Expressed Genes Related to JA-Mediated Signaling Pathway and JA Response
3.4. Correlation Between Genes Involved in Terpenoid Biosynthesis and JA-Mediated Signaling Pathway and JA Response
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Zhang, R.; Liu, Y.; Lin, J.; Chen, X.; Wei, W.; Jiang, J.; Deng, C.; Li, S.; Fan, Z.; Su, W.; et al. Exogenous Methyl Jasmonate Promotes Triterpene Accumulation in Loquat Callus. Foods 2026, 15, 1078. https://doi.org/10.3390/foods15061078
Zhang R, Liu Y, Lin J, Chen X, Wei W, Jiang J, Deng C, Li S, Fan Z, Su W, et al. Exogenous Methyl Jasmonate Promotes Triterpene Accumulation in Loquat Callus. Foods. 2026; 15(6):1078. https://doi.org/10.3390/foods15061078
Chicago/Turabian StyleZhang, Rui, Yongtao Liu, Jing Lin, Xiuping Chen, Weilin Wei, Jimou Jiang, Chaojun Deng, Shuning Li, Zhongqi Fan, Wenbing Su, and et al. 2026. "Exogenous Methyl Jasmonate Promotes Triterpene Accumulation in Loquat Callus" Foods 15, no. 6: 1078. https://doi.org/10.3390/foods15061078
APA StyleZhang, R., Liu, Y., Lin, J., Chen, X., Wei, W., Jiang, J., Deng, C., Li, S., Fan, Z., Su, W., & Wang, H. (2026). Exogenous Methyl Jasmonate Promotes Triterpene Accumulation in Loquat Callus. Foods, 15(6), 1078. https://doi.org/10.3390/foods15061078

