Integrative analysis of the metabolome and transcriptome reveals the potential mechanism of fruit flavor formation in wild hawthorn(Crataegus chungtienensis)  

作　　者：Xien Wu Dengli Luo Yingmin Zhang Ling Jin M.James C.Crabbe Qin Qiao Guodong Li Ticao Zhang 

机构地区：[1]College of Chinese Material Medica,Yunnan University of Chinese Medicine,Kunming,China [2]Wolfson College,Oxford University,Oxford,UK [3]Institute of Biomedical and Environmental Science&Technology,School of Life Sciences,University of Bedfordshire,Park Square,Luton,UK [4]School of Life Sciences,Shanxi University,Taiyuan,China [5]College of Horticulture and Landscape,Yunnan Agricultural University,Kunming,China

出　　处：《Plant Diversity》2023年第5期590-600,共11页植物多样性（英文版）

基　　金：supported by the National Natural Science Foundation of China(32260094,32060237 to T.Z.,82260739 to G.L.,and 32060085 to Q.Q.);the Major Science and Technology Project of Yunnan Province(202102AE090031)to G.L.

摘　　要：Hawthorns are important medicinal and edible plants with a long history of health protection in China.Besides cultivated hawthorn,other wild hawthorns may also have excellent medicinal and edible value,such as Crataegus chungtienensis,an endemic species distributed in the Southwest of China.In this study,by integrating the flavor-related metabolome and transcriptome data of the ripening fruit of C.chungtienensis,we have developed an understanding of the formation of hawthorn fruit quality.The results show that a total of 849 metabolites were detected in the young and mature fruit of C.chungtienensis,of which flavonoids were the most detected metabolites.Among the differentially accumulated metabolites,stachyose,maltotetraose and cis-aconitic acid were significantly increased during fruit ripening,and these may be important metabolites affecting fruit flavor change.Moreover,several flavonoids and terpenoids were reduced after fruit ripening compared with young fruit.Therefore,using the unripe fruit of C.chungtienensis may allow us to obtain more medicinal active ingredients such as flavonoids and terpenoids.Furthermore,we screened out some differentially expressed genes(DEGs)related to fruit quality formation,which had important relationships with differentially accumulated sugars,acids,flavonoids and terpenoids.Our study provides new insights into flavor formation in wild hawthorn during fruit development and ripening,and at the same time this study lays the foundation for the improvement of hawthorn fruit flavor.

关 键 词：HAWTHORN Crataegus chungtienensis FLAVONOIDS TERPENOIDS Fruit quality 

分 类 号：S661.5[农业科学—果树学]