山东农业大学学报（自然科学版）Issue(4)：491-496,6.DOI:10.3969/j.issn.1000-2324.2015.04.003
两种砂梨果实香气成分分析及其相关基因PpAAT的克隆与表达分析
Analysis on Aromatic Constituents from Two P. pyrifalia Cultivars and the Cloning and Expression of the relevant PpAAT Gene
摘要
Abstract
Pyrus spp is a very popular fruit in the world. Fruit aroma is an important index of fruit quality, it is also a main factor of attracting consumers and strengthening market competitiveness. In this paper, the volatile compounds of the fruit of P. pyrifalia‘Er shi shi ji’ and P. pyrifalia‘Jin er shi shi ji’ in different developmental stages (green stage, commercial stage and ripe stage) were studied by GC-MS. Then the full sequence of alcohol acyltransferase (PpAAT) gene which related to the biosynthesis of aromatic compounds in pear were cloned by RACE method, and the expression patterns of PpAAT gene in different developmental stages and different organs of pear fruits were analyzed by RT-PCR. The results showed that hexanal was the main aromatic compounds of‘Er shi shi ji’ in 3 different mature stages of fruit, so the green stage of‘Jin er shi shi ji’, but ethyl caproate became the main aromatic compounds of ‘Jin er shi shi ji’ in commercial stage, and its amount further increased in the full ripe stage. The high amounts of esters may be the main reason for the rich aroma of‘Jin er shi shi ji’;We also found that the expression level of PpAAT gene gradually declined along with fruit riping in pear pericarp of‘Jin er shi shi ji’, which reached the highest level in the green stage, and started to drop from the commercial stage, then dropped rapidly at ripe stage. The expression level of PpAAT gene in pear sarcocarp firstly increased from green stage to commercial stage, and then dropped rapidly in ripe stage. As a whole, the expression level of PpAAT gene in commercial stage was higher than which in the other two stages, and it was also higher in the pericarp than in the sarcocarp.关键词
砂梨/果实香气/醇酰基转移酶基因/克隆与表达Key words
Pear fruit/aromatic constituents/alcohol acyltransferase/cloning and gene expression分类
农业科技引用本文复制引用
冯立国,巴金磊,韦军,孟祥毅,生利霞..两种砂梨果实香气成分分析及其相关基因PpAAT的克隆与表达分析[J].山东农业大学学报（自然科学版）,2015,(4):491-496,6.基金项目
江苏省林业三新工程项目(LYSX[2014]43) （LYSX[2014]43）
