Integrative analyses of metabolome and genome‐wide transcriptome reveal the regulatory network governing flavor formation in kiwifruit (Actinidia chinensis)

• Published in: The New phytologist Vol. 233; no. 1; pp. 373 - 389
• Main Authors: Wang, Ruochen, Shu, Peng, Zhang, Chi, Zhang, Junlin, Chen, Ya, Zhang, Yaoxin, Du, Kui, Xie, Yue, Li, Mingzhang, Ma, Tao, Zhang, Yang, Li, Zhengguo, Grierson, Don, Pirrello, Julien, Chen, Kunsong, Bouzayen, Mondher, Zhang, Bo, Liu, Mingchun
• Format: Journal Article
• Language: English
• Published: England Wiley Subscription Services, Inc 01.01.2022; Wiley
• Subjects: Actinidia; Actinidia - genetics; Actinidia - metabolism; Actinidia chinensis; Biochemistry, Molecular Biology; biosynthesis; data collection; Datasets; flavor; Flavors; Flavour; Fruit - genetics; Fruit - metabolism; fruit flavor; fruiting; Fruits; Gene Expression Regulation, Plant; Genes; Genomes; Genomics; Kiwifruit; Life Sciences; Metabolism; Metabolites; Metabolome; Organic acids; Plant Proteins - metabolism; Regulatory mechanisms (biology); regulatory network; Ripening; Sugar; Transcription; Transcription factors; transcriptome; Transcriptome - genetics; Transcriptomes; Vegetal Biology; Volatiles; weighted correlation network analysis (WGCNA); regulatory network; fruit flavor; weighted correlation network analysis (WGCNA); transcriptome; metabolome; kiwifruit; fruit flavor

Summary Soluble sugars, organic acids and volatiles are important components that determine unique fruit flavor and consumer preferences. However, the metabolic dynamics and underlying regulatory networks that modulate overall flavor formation during fruit development and ripening remain largely unk...