文献类型： 外文期刊

作者： Zheng, Yu-Yu ¹ ; Chen, Lin-Hua ¹ ; Fan, Bing-Liang ¹ ; Xu, Zhenni ³ ; Wang, Qiuxia ³ ; Zhao, Bo-Yuan ¹ ; Gao, Min ¹ ; Yuan, Min-Hui ¹ ; ul Qamar, Muhammad Tahir ¹ ; Jiang, Yuanyuan ⁴ ; Yang, Liu ⁵ ; Wang, Lingqiang ¹ ; Li, Weihui ¹ ; Cai, Wenguo ¹ ; Ma, Chongjian ⁴ ; Lu, Li ³ ; Song, Jia-Ming ¹ ; Chen, Ling-Ling ¹ ;

作者机构： 1.Guangxi Univ, Coll Life Sci & Technol, State Key Lab Conservat & Utilizat Subtrop Agrobi, Nanning 530004, Peoples R China

2.Huazhong Agr Univ, Coll Informat, Wuhan 430070, Peoples R China

3.Wuhan Univ, Sch Pharmaceut Sci, Key Lab Combinatorial Biosynth & Drug Discovery, Minist Educ, Wuhan 430071, Peoples R China

4.Shaoguan Univ, Henry Fok Sch Biol & Agr, Shaoguan 512005, Peoples R China

5.Guangxi Acad Agr Sci, Guangxi Crop Genet Improvement & Biotechnol Lab, Nanning 530007, Peoples R China

6.Hubei Hongshan Lab, Wuhan 430071, Peoples R China

期刊名称：PLANT PHYSIOLOGY （ 影响因子：7.4； 五年影响因子：8.7 ）

ISSN： 0032-0889

年卷期： 2024 年 194 卷 4 期

页码：

收录情况： SCI

摘要： Passion fruit (Passiflora edulis) possesses a complex aroma and is widely grown in tropical and subtropical areas. Here, we conducted the de novo assembly, annotation, and comparison of PPF (P. edulis Sims) and YPF (P. edulis f. flavicarpa) reference genomes using PacBio, Illumina, and Hi-C technologies. Notably, we discovered evidence of recent whole-genome duplication events in P. edulis genomes. Comparative analysis revealed 7.6 similar to 8.1 million single nucleotide polymorphisms, 1 million insertions/deletions, and over 142 Mb presence/absence variations among different P. edulis genomes. During the ripening of yellow passion fruit, metabolites related to flavor, aroma, and color were substantially accumulated or changed. Through joint analysis of genomic variations, differentially expressed genes, and accumulated metabolites, we explored candidate genes associated with flavor, aroma, and color distinctions. Flavonoid biosynthesis pathways, anthocyanin biosynthesis pathways, and related metabolites are pivotal factors affecting the coloration of passion fruit, and terpenoid metabolites accumulated more in PPF. Finally, by heterologous expression in yeast (Saccharomyces cerevisiae), we functionally characterized 12 terpene synthases. Our findings revealed that certain TPS homologs in both YPF and PPF varieties produce identical terpene products, while others yield distinct compounds or even lose their functionality. These discoveries revealed the genetic and metabolic basis of unique characteristics in aroma and flavor between the 2 passion fruit varieties. This study provides resources for better understanding the genome architecture and accelerating genetic improvement of passion fruits. The annotated reference genomes from yellow and purple passion fruit identify candidate genes for terpene synthases that may account for differences in flavor and color between the 2 varieties.