Combined Analysis of Transcriptome and Metabolome Reveals the Potential Mechanism of Coloration and Fruit Quality in Yellow and Purple Passiflora edulis Sims
文献类型： 外文期刊
作者： Qiu, Wenwu 1 ; Su, Weiqiang 1 ; Cai, Zhaoyan 1 ; Dong, Long 1 ; Li, Changbao 2 ; Xin, Ming 2 ; Fang, Weikuan 1 ; Liu, Yeq 1 ;
作者机构： 1.Guangxi Acad Agr Sci, Hort Res Inst, Nanning 530007, Guangxi, Peoples R China
2.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, Nanning 530007, Guangxi, Peoples R China
关键词： Passiflora edulis Sims; fruit quality; fruit color; transcriptome; metabolome
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）
ISSN： 0021-8561
年卷期： 2020 年 68 卷 43 期
页码：
收录情况： SCI
摘要： Passion fruit (Passiflora edulis Sims) can be divided into yellow and purple varieties. However, information about coloration and fruit quality between the two varieties is limited. To reveal the underlying mechanism of color formation in this fruit, a combined analysis of the metabolome and transcriptome was conducted in this study. The results showed that most of the evaluated flavonols, anthocyanins, and flavanols were significantly upregulated in purple fruit compared to their levels in yellow fruit. Flavonoid and flavonoid carbonoside accumulation was markedly higher in yellow fruit than in purple fruit. The accumulation of organic acids, phenolic acids, lipids, sugars, and lignans was significantly different in the yellow and purple varieties. These results were consistent with the results from the RNA-Seq profile. This study will enable us to identify genes for targeted genetic engineering to improve the nutritional and market value of passion fruit. In addition, the peel and pulp of passion fruit contained certain health-promoting compounds, highlighting the potential application of passion fruit as a functional food and providing direction for future breeding programs and production.
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