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Characterization of the aromatic profile of purple passion fruit (Passiflora edulis Sims) during ripening by HS-SPME-GC/MS and RNA sequencing

文献类型： 外文期刊

作者： Li, Changbao 1 ; Xin, Ming 1 ; Li, Li 1 ; He, Xuemei 1 ; Yi, Ping 1 ; Tang, Yayuan 1 ; Li, Jiemin 1 ; Zheng, Fengjin 1 ; Liu 1 ;

作者机构： 1.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, 174 East Daxue Rd, Nanning 530007, Peoples R China

2.Guangxi Key Lab Fruits & Vegetables Storage Proc, 174 East Daxue Rd, Nanning 530007, Peoples R China

关键词： HS-SPME-GC; MS; RNA-Seq; Passion fruit; Aroma; Differentially expressed genes; Volat i l e organic compounds

期刊名称：FOOD CHEMISTRY （ 影响因子：6.306； 五年影响因子：6.219 ）

ISSN： 0308-8146

年卷期： 2021 年 355 卷

页码：

收录情况： SCI

摘要： Passion fruit is a tropical liana of the Passiflora family that is commonly consumed throughout the world due to its attractive aroma and flavor. However, very limited information is available on the mechanism of aroma formation and composition of the passion fruit during ripening. Therefore, HS-SPME-GC/MS combined with transcriptome analysis was used to study the mechanism of aroma formation during passion fruit ripening. The profile analyzed included 148 volatile organic compounds (VOCs) and related differentially expressed genes (DEGs). Compared with SA, 85 VOCs and related DEGs were identified as significantly upregulated at the SB and SC stages, including esters, alcohols, ketones, hydrocarbons, alkanes, and aldehydes. Two main pathways, ester and amino acid metabolism, and related genes were analyzed with VOC biosynthesis in passion fruit. This study is the first analysis of passion fruit VOC formation and provides new insights into the flavor mechanism and quality breeding of passion fruit.

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