文献类型：期刊文献

英文题名：An integrated metabolome and transcriptome approach reveals the fruit flavor and regulatory network during jujube fruit development

作者：Lu, Dongye[1] Zhang, Lei[2] Wu, Yang[1] Pan, Qinghua[1] Zhang, Yuping[1] Liu, Ping[3]

第一作者：Lu, Dongye

通信作者：Pan, QH[1];Zhang, YP[1]

机构：[1]Beijing Acad Agr & Forestry Sci, Inst Forestry & Pomol, Beijing, Peoples R China;[2]Chinese Acad Forestry, Res Inst Forestry, State Key Lab Tree Genet & Breeding, Key Lab Tree Breeding & Cultivat Natl Forestry, Beijing, Peoples R China;[3]Hebei Agr Univ, Res Ctr Chinese Jujube, Baoding, Peoples R China

年份：2022

卷号：13

外文期刊名：FRONTIERS IN PLANT SCIENCE

收录：;Scopus(收录号：2-s2.0-85140082685);WOS:【SCI-EXPANDED(收录号:WOS:000868395100001)】；

基金：Funding This study was supported by the National Key R&D Program of China (2019YFD1001605), Beijing Postdoctoral Research Foundation (2022-ZZ-107), the Special Fund for the Construction of Scientific and Technological Innovation Capability (KJCX20200114), the Key R&D Program of Hebei Province (20326807D), and the Key Science and Technology Program of Inner Mongolia Autonomous Region (2021ZD0041-004).

语种：英文

外文关键词：Ziziphus jujuba; metabolome; transcriptome; fruit quality; regulatory network

摘要：The fruit flavor is a key economic value attribute of jujube. Here we compared metabolomes and transcriptomes of "Mazao" (ST) and "Ping'anhuluzao" (HK) with unique flavors during fruit development. We identified 437 differential metabolites, mainly sugars, acids, and lipids. Fructose, glucose, mannose and citric acid, and malic acid are the determinants of sugar and acid taste of jujube fruit. Based on the transcriptome, 16,245 differentially expressed genes (DEGs) were identified, which were involved in "glucosyltransferase activity," "lipid binding," and "anion transmembrane transporter activity" processes. Both transcriptome and metabolome showed that developmental stages 2 and 3 were important transition periods for jujube maturation. Based on WGCNA and gene-metabolite correlation analysis, modules, and transcription factors (ZjHAP3, ZjTCP14, and ZjMYB78) highly related to sugar and acid were identified. Our results provide new insights into the mechanism of sugar and acid accumulation in jujube fruit and provide clues for the development of jujube with a unique flavor.