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

Autores
Sanchez, Gerardo; Venegas Calerón, Mónica; Salas, Joaquín Jesús; Monforte, Antonio José; Badenes, María Luisa; Granell, Antonio
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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. Instituto Nacional de Tecnología Agropecuaria (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
Fuente
BMC genomics 14 : 1-23. (2013)
Materia
Durazno
Peaches
Organic Volatile Compounds
Flavour
Aroma Precursors
Genomes
Prunus Persica
Compuestos Orgánicos Volátiles
Sabor
Precursor de Aroma
Genomas
Ciencias Omicas
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1466
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oai_identifier_str oai:localhost:20.500.12123/1466
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network_name_str INTA Digital (INTA)
spelling An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruitSanchez, GerardoVenegas Calerón, MónicaSalas, Joaquín JesúsMonforte, Antonio JoséBadenes, María LuisaGranell, AntonioDuraznoPeachesOrganic Volatile CompoundsFlavourAroma PrecursorsGenomesPrunus PersicaCompuestos Orgánicos VolátilesSaborPrecursor de AromaGenomasCiencias OmicasBackground: 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. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Venegas Calerón, Mónica. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa; EspañaFil: Salas, Joaquín Jesús. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa; EspañaFil: Monforte, Antonio José. Consejo Superior de Investigaciones Científicas. Instituto de Biología Molecular y Celular de Plantas; EspañaFil: Badenes, Maria Luisa. Instituto Valenciano de Investigaciones Agrarias (IVIA); EspañaFil: Granell, Antonio. Consejo Superior de Investigaciones Científicas. Instituto de Biología Molecular y Celular de Plantas; España2017-10-11T18:54:11Z2017-10-11T18:54:11Z2013-05-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1466https://bmcgenomics.biomedcentral.com/articles/10.1186/1471-2164-14-3431471-2164https://doi.org/10.1186/1471-2164-14-343BMC genomics 14 : 1-23. (2013)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:29:02Zoai:localhost:20.500.12123/1466instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:02.797INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
title An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
spellingShingle An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
Sanchez, Gerardo
Durazno
Peaches
Organic Volatile Compounds
Flavour
Aroma Precursors
Genomes
Prunus Persica
Compuestos Orgánicos Volátiles
Sabor
Precursor de Aroma
Genomas
Ciencias Omicas
title_short An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
title_full An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
title_fullStr An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
title_full_unstemmed An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
title_sort An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
dc.creator.none.fl_str_mv Sanchez, Gerardo
Venegas Calerón, Mónica
Salas, Joaquín Jesús
Monforte, Antonio José
Badenes, María Luisa
Granell, Antonio
author Sanchez, Gerardo
author_facet Sanchez, Gerardo
Venegas Calerón, Mónica
Salas, Joaquín Jesús
Monforte, Antonio José
Badenes, María Luisa
Granell, Antonio
author_role author
author2 Venegas Calerón, Mónica
Salas, Joaquín Jesús
Monforte, Antonio José
Badenes, María Luisa
Granell, Antonio
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Durazno
Peaches
Organic Volatile Compounds
Flavour
Aroma Precursors
Genomes
Prunus Persica
Compuestos Orgánicos Volátiles
Sabor
Precursor de Aroma
Genomas
Ciencias Omicas
topic Durazno
Peaches
Organic Volatile Compounds
Flavour
Aroma Precursors
Genomes
Prunus Persica
Compuestos Orgánicos Volátiles
Sabor
Precursor de Aroma
Genomas
Ciencias Omicas
dc.description.none.fl_txt_mv 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. Instituto Nacional de Tecnología Agropecuaria (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
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.
publishDate 2013
dc.date.none.fl_str_mv 2013-05-23
2017-10-11T18:54:11Z
2017-10-11T18:54:11Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/1466
https://bmcgenomics.biomedcentral.com/articles/10.1186/1471-2164-14-343
1471-2164
https://doi.org/10.1186/1471-2164-14-343
url http://hdl.handle.net/20.500.12123/1466
https://bmcgenomics.biomedcentral.com/articles/10.1186/1471-2164-14-343
https://doi.org/10.1186/1471-2164-14-343
identifier_str_mv 1471-2164
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv BMC genomics 14 : 1-23. (2013)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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