本研究旨在评价泰农芒果果实发育过程中芳香成分及其他化学性质的变化,成熟,和存储。由于泰农芒果的挥发物及其相关分子机制尚不清楚,volatileprofile,代谢组学,和转录组分析用于研究芒果果实发育和贮藏过程中香气成分合成的分子决定因素。总酸,总糖,总类胡萝卜素,还测定了芒果浆样品的酶活性。使用气相色谱-质谱法鉴定芒果浆样品的挥发性成分。通过实时聚合酶链反应分析样品的核糖核酸(RNA)序列。结果表明,在七个阶段分离并鉴定了181种挥发物。与其他阶段相比,在第8天和第12天收集的芒果含有较高浓度的17种挥发性成分,尤其是(E,Z)-2,6-壬烯醛,还通过RNA测序检测53384个转录物。差异表达基因分析包括催化活性,转移酶活性,二磷酸腺苷结合,转录因子活性,和氧化还原酶活性。在果实成熟过程中,萜类代谢通路中α-Pinene的含量和参与萜类代谢的差异表达基因的表达及酶活性逐渐增加,并且在储存的第8天具有最大值。此外,综合分析揭示了芒果发育和果实香气形成的潜在分子见解。
This study aimed to evaluate the changes in aromatic components and other chemical properties of Tainong mango during fruit development, ripening, and storage. As the volatiles of Tainong mango and their related molecular mechanisms remain unclear, volatile profile, metabonomics, and transcriptome analyses were applied to investigate the molecular determinants of the synthesis of aroma components in mango during fruit development and storage. Total acids, total sugar, total carotenoids, enzyme activities of the mango pulp samples were also determined. Volatile components of the mango pulp samples were identified using a gas chromatography-mass spectrometric method. Ribonucleic acid (RNA) sequences of the samples were analyzed by real-time polymerase chain reaction. The results showed that 181 volatiles were isolated and identified in the fruit at seven stages. Compared to the other stages, mango collected on day 8 and day 12 had higher concentrations of 17 volatile components, especially (E,Z)-2,6-nonadienal, 53384 transcripts were also detected through RNA sequencing. The differentially expressed genes analyses included catalytic activity, transferase activity, adenosine diphosphate binding, transcription factor activity, and oxidoreductase activity. α-Pinene content and expression of the differentially expressed genes involved in terpenoid metabolism and enzyme activities in the terpenoid metabolic pathways gradually increased during the maturity of the fruit, and had maximum values at day 8 of storage. Moreover, the integrative analyses revealed potential molecular insights of mango development and aroma formation in the fruit.