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2024

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How to cultivate fruit quality both inside and outside? The paper published by the fruit quality biology team of Zhejiang University in Cell reveals the genetic mechanism of the loss of aromatic quality of red-fleshed peach fruit.

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Based on the consumer demand for good looks and nutrition, the creation of anthocyanin-rich agricultural products is becoming an important breeding goal. However, whether there is a genetic interaction mechanism between good-looking nutrition and flavor quality is not clear. Understanding the interaction mechanism between these qualities is important for creating good-looking, tasty and nutritionally healthy produce.

Recently, Professor Zhang Bo of the fruit quality biology team of Zhejiang UniversityCell Reports published a report entitled"Multi-omics analysis unravels chemical roadmap and genetic basis for peach fruit aroma improvementThe research paper reveals the genetic mechanism of the loss of aromatic quality of red meat type peach fruit, which provides a reference for the cultivation of perfect fruit with "internal and external" quality.

Peach is a commercially important fruit with an annual output of more than 24 million tons. However, there are a limited number of red-fleshed peach varieties currently on the market that are rich in anthocyanins. To this end, the research team created 182 hybrid materials by selecting peaches with different color flesh as parents, of which 80 were red meat type peach fruits, which is the largest number of red meat type peach germplasm resources in the existing literature. Organize more than 70 people "taste group" to carry out sensory evaluation, found that red meat type and white meat type peach fruit flavor quality is significantly different. Further combined with metabolomics data, more than 10 flavor substances that affect consumer preferences are identified. The results of the partial least-squares discrimination analysis PLS-DA showed that the aromatic components of cis-3-hexenyl ester and linalool were significantly reduced, which was the main material basis for the loss of red meat peach fruit flavor.

The research team identified key genetic loci that control the formation of red meat traits and flavor substances in peach fruits through genome-wide association analysis GWAS. Using the expression quantitative trait locus eQTL analysis method, 474 functional regulatory networks GRNs were identified, in which the transcription factor NAC dominated GRN05 to control the appearance and intrinsic quality of peach fruit. Transcription Factors in the GRN05 NetworkPpBLspecific expression in red meat type peach fruit, promotingPpMYB10.1expression, activating downstreamstructural geneexpression, which leads to anthocyanin accumulation and red pulp formation; at the same time, PpBL inhibits transcription factorPpNAC1expression, the synthesis of cis-3-hexenyl ester and linalool is inhibited, thereby resulting in the loss of the aroma of red-fleshed peach fruits. These results suggest that transcription factor PpBL plays an important role in the regulation of anthocyanin accumulation and aromatic synthesis.

Further analyzing the fruits of red-fleshed peaches available on the market, the team found that cis-3-hexenyl ester and linalool content were also significantly lower than white-fleshed peaches. It is worth noting that the decrease in the content of linalool and ester aromatic substances is conservative in the red meat type of apple, grape, plum and bayberry fruits. Thus, there is a cross-linking regulatory network between anthocyanin accumulation and aroma formation in fruit. The findings not only reveal the molecular mechanism of fruit appearance and intrinsic quality formation, but also provide valuable genetic resources for fruit quality improvement.
Dr. Cao Xiangmei of Zhejiang University (now associate professor of Zhejiang Agriculture and Forestry University), doctoral students of Zhejiang University Su Yike and researcher Zhao Ting are the co-first authors of the paper. Researcher Zhang Yuyan of Jiangsu Academy of Agricultural Sciences and Professor Zhang Bo of Zhejiang University are the co-corresponding authors of the paper. Researcher Yu Mingliang of Jiangsu Academy of Agricultural Sciences, Academician Andrew Allan of New Zealand Institute of Plant and Food, Academician Harry Klee of Zhejiang University, Professor Chen Kunsong and Researcher Guan Xueying provided help for the research. The research work is supported by the major project of Zhejiang Natural Science Foundation, the National Natural Science Foundation and the 111 Intelligence Introduction Project.

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In 2024, Feng Zhang's team cooperated to issue 6 research results such as Cell/Nature/Science.

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The team of Wang Jianxin of Central South University proposed scCAD: Application of rare cell abnormality detection based on clustering decomposition in single cell expression data

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In 2024, Feng Zhang's team cooperated to issue 6 research results such as Cell/Nature/Science.

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