An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit

Authors
Sanchez, Gerardo; Venegas Calerón, Mónica; Salas, Joaquín Jesús; Monforte, Antonio José; Badenes, María Luisa; Granell, Antonio
Publication Year
2013
Language
English
Format
article
Status
Published version
Description
Background: Ever since the recent completion of the peach genome, the focus of genetic research in this area has turned to the identification of genes related to important traits, such as fruit aroma volatiles. Of the over 100 volatile compounds described in peach, lactones most likely have the strongest effect on fruit aroma, while esters, terpenoids, and aldehydes have minor, yet significant effects. The identification of key genes underlying the production of aroma compounds is of interest for any fruit-quality improvement strategy. Results: Volatile (52 compounds) and gene expression (4348 genes) levels were profiled in peach fruit from a maturity time-course series belonging to two peach genotypes that showed considerable differences in maturation characteristics and postharvest ripening. This data set was analyzed by complementary correlation-based approaches to discover the genes related to the main aroma-contributing compounds: lactones, esters, and phenolic volatiles, among others. As a case study, one of the candidate genes was cloned and expressed in yeast to show specificity as an ω-6 Oleate desaturase, which may be involved in the production of a precursor of lactones/esters. Conclusions: Our approach revealed a set of genes (an alcohol acyl transferase, fatty acid desaturases, transcription factors, protein kinases, cytochromes, etc.) that are highly associated with peach fruit volatiles, and which could prove useful in breeding or for biotechnological purposes.
Fil: Sanchez, Gerardo. Consejo Superior de Investigaciones Científicas. Instituto de Biología Molecular y Celular de Plantas; España. INTA. Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Venegas Calerón, Mónica. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa; España
Fil: Salas, Joaquín Jesús. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa; España
Fil: Monforte, Antonio José. Consejo Superior de Investigaciones Científicas. Instituto de Biología Molecular y Celular de Plantas; España
Fil: Badenes, Maria Luisa. Instituto Valenciano de Investigaciones Agrarias (IVIA); España
Fil: Granell, Antonio. Consejo Superior de Investigaciones Científicas. Instituto de Biología Molecular y Celular de Plantas; España
Source
BMC genomics 14 : 1-23. (2013)
Subject
Durazno
Peaches
Organic Volatile Compounds
Flavour
Aroma Precursors
Genomes
Prunus Persica
Compuestos Orgánicos Volátiles
Sabor
Precursor de Aroma
Genomas
Ciencias Omicas
Access level
Open access
License
Repository
INTA Digital (INTA)
Institution
Instituto Nacional de Tecnología Agropecuaria
OAI Identifier
oai:localhost:20.500.12123/1466