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Plant Physiol Biochem. 2009 May;47(5):435-40. doi: 10.1016/j.plaphy.2009.01.002. Epub 2009 Jan 30.

Differential expression levels of aroma-related genes during ripening of apricot (Prunus armeniaca L.).

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1
Instituto de Investigaciones Agropecuarias, Santiago, Chile.

Abstract

Fruit aroma is a complex trait, particularly in terms of the number of different biosynthetic pathways involved, the complexity of the final metabolites, and their regulation. In order to understand the underlying biochemical processes involved in apricot aroma, four cDNAs (Pa-aat, EU784138; Pa-adhEU395433; Pa-pdcEU395434; and Pa-loxEU439430) encoding an alcohol acyl transferase (AAT), alcohol dehydrogenase (ADH), pyruvate decarboxylase (PDC), and lipoxygenase (LOX), respectively, were isolated and characterized at four stages of maturity in Prunus armeniaca L. cv. Modesto. We observed a reduction in aldehyde and alcohol production between early-harvested fruit and late-harvest fruit, concomitant with an increase in ester production. qPCR analyses showed that the expression levels of the adh gene and the lox gene stayed constant at all stages. Interestingly, aat levels showed a sharp increase in the late-harvest stages concurrent with the changes observed in ester levels. The significance of these changes in relation to aroma production in apricot is discussed.

PMID:
19233665
DOI:
10.1016/j.plaphy.2009.01.002
[Indexed for MEDLINE]
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