Genetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripening
Aroma is an essential trait in melon fruit quality, but its complexity and genetic basis are still poorly understood. The aim of this study was the identification of quantitative trait loci (QTLs) underlying volatile organic compounds (VOCs) biosynthesis in melon rind and flesh, using a Recombinant...
| Autores: | , , , , , , |
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| Formato: | artículo |
| Fecha de publicación: | 2021 |
| País: | España |
| Recursos: | Institut de Recerca i Tecnologia Agroalimentàries (IRTA) |
| Repositorio: | IRTA Pubpro. Open Digital Archive |
| OAI Identifier: | oai:repositori.irta.cat:20.500.12327/1233 |
| Acesso em linha: | http://hdl.handle.net/20.500.12327/1233 https://doi.org/10.1016/j.foodchem.2021.129484 |
| Access Level: | acceso abierto |
| Palavra-chave: | 633 |
| Resumo: | Aroma is an essential trait in melon fruit quality, but its complexity and genetic basis are still poorly understood. The aim of this study was the identification of quantitative trait loci (QTLs) underlying volatile organic compounds (VOCs) biosynthesis in melon rind and flesh, using a Recombinant Inbred Line (RIL) population from the cross ‘Piel de Sapo’ (PS) × ‘V´ edrantais’ (VED), two commercial varieties segregating for ripening behavior. A total of 82 VOCs were detected by gas chromatography–mass spectrometry (GC–MS), and 166 QTLs were identified. The main QTL cluster was on chromosome 8, collocating with the previously described ripeningrelated QTL ETHQV8.1, with an important role in VOCs biosynthesis. QTL clusters involved in esters, lipidderived volatiles and apocarotenoids were also identified, and candidate genes have been proposed for ethyl 3-(methylthio)propanoate and benzaldehyde biosynthesis. Our results provide genetic insights for deciphering fruit aroma in melon and offer new tools for flavor breeding. |
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