Genetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripening
Mayobre, Carlos (Centre de Recerca en Agrigenòmica)
Pereira, Lara (Centre de Recerca en Agrigenòmica)
Eltahiri, Abdelali (Centre de Recerca en Agrigenòmica)
Bar, Einat (Newe Ya'ar Research Center)
Lewinsohn, Efraim (Newe Ya'ar Research Center)
Garcia-Mas, Jordi (Centre de Recerca en Agrigenòmica)
Pujol Abajo, Marta (Centre de Recerca en Agrigenòmica)

Date:	2021
Abstract:	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) × 'Védrantais' (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 ripening-related QTL ETHQV8. 1, with an important role in VOCs biosynthesis. QTL clusters involved in esters, lipid-derived 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.
Grants:	Ministerio de Economía y Competitividad AGL2015-64625-C2-1-R Ministerio de Economía y Competitividad RTI2018-097665-B-C2 Ministerio de Economía y Competitividad SEV-2015-0533 Agència de Gestió d'Ajuts Universitaris i de Recerca 2017/SGR-1319 Agència de Gestió d'Ajuts Universitaris i de Recerca 2019/FI_B00124
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades.
Language:	Anglès
Document:	Article ; recerca ; Versió acceptada per publicar
Subject:	Aroma ; Climacteric ripening ; Cucumis melo L ; GC-MS ; QTL mapping ; VOCs
Published in:	Food chemistry, Vol. 353 (August 2021) , art. 129484, ISSN 1873-7072

DOI: 10.1016/j.foodchem.2021.129484

Postprint 43 p, 1.5 MB

Figura 1 2765x1924, 562.0 KB

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Research literature > UAB research groups literature > Research Centres and Groups (research output) > Experimental sciences > CRAG (Centre for Research in Agricultural Genomics)
Articles > Research articles
Articles > Published articles