PJB-2018-184
AROMA VOLATILE PRODUCTION AND TRANSCRIPTOME COMPARISON ANALYSIS OF ‘ROYAL GALA’ APPLES DURING POSTHARVEST RIPENING AT ROOM TEMPERATURE
YINGWEI QI
Abstract
There are a great many aroma volatiles produced during postharvest ripening of apples. To better understand the mechanism and process of aroma volatile production, we first identified the aroma compounds produced by ‘Royal Gala’ apples while being stored at 20°C. We then carried out RNA-Seq, searching for differentially expressed genes and related these results to the aroma volatile production. We show that the types and contents of aroma compounds produced by apple fruit harvested at commercial maturity are relatively low. At this stage, we identified only 25 compounds, mostly aldehydes. However, aroma volatile production increased greatly during postharvest ripening. During ethylene burst release, we identified 42 aroma volatile compounds, the most abundant of these being esters and ethers. Comparative transcriptome analyses for ‘Royal Gala’ apples harvested at commercial maturity and at the stage when aroma volatile production was highest, show that most biosynthetic pathways are activated during postharvest ripening. A number of candidate genes likely to play important roles in ‘Royal Gala’ apple fruit aroma volatile production were identified. This report provides new insight into the mechanisms of aroma volatile production in ‘Royal Gala’ apples, stored at room temperature.
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