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As an important origination centre of apricot,Xinjiang has many endemic species or varieties differing in color and flavor,and their fruit qualities are also generally desirable.Here an endemic red apricot "Jianali" was used to clarify the development mechanism of flavor and color quality.We describe the identification of a set of putative flavor and color related transcription factors and transcriptome analysis during fruit development and ripening.Our goal is to both clarify the expression profiles of flavor and color related genes and to identify candidate regulators and molecular targets for crop improvement.Total soluble sugar progressively increased during apricot ripening up to 192.95 mg g-1 FW.Sucrose was the sugar that contributed most to this increase.Malic acid was the dominant organic acid and it decrease to the half of fruitlet(16.84 mg g-1 FW)at the full maturation stage(91 days after blossom).The major characteristic volatiles lactones and apocarotenoids increased significantly during fruit ripening.Many of the genes related to soluble sugar,organic acid and carotenoid metabolism displayed changing expression levels during fruit ripening generating a metabolic flux toward these compounds synthesis.RNA-seq expression profiling of apricot development yielded a set of transcription factors whose expression was correlated with ripening and these accumulation.Ninety putative transcription factor genes from apricot and homologous to tomato ripening genes were identified.Among these,four were differentially expressed in the peel of apricot during fruit development and ripening.Taken together the data suggest that,while the regulation of a common set of metabolic genes likely influences soluble sugar,organic acid and carotenoid accumulation in apricot during development and ripening.Network analysis showed that these five transcription factors may involve in the regulation of flavor and color development of apricot during fruit ripening.