The fruit quality biology team of Zhejiang University discovered a new regulatory mechanism for the synthesis of fruit esters and aromatic substances

Original title: The fruit quality biology team of Zhejiang University discovered a new regulatory mechanism for the synthesis of fruit esters and aromatic substances

　Recently, The Plant Journal, published online Zhejiang University, fruit quality foodmate.

The aroma of the fruit comes from volatile compounds, which affect consumer preferences.

Based on the correlation between gene expression and substance content, combined with in vitro and in vivo functional verification, the structural gene PpAAT1 involved in the synthesis of ester aromatic substances in peach fruit was identified.

In summary, the synthesis of ester aromatic substances during fruit ripening is simultaneously regulated by the transcription factor NAC and histone methylation modification (Figure 1).

Figure 1.

The research work has been funded by the National Key Research and Development Program, the National Natural Science Foundation of China, and the China Postdoctoral Fund.

Original link: wiley.

(This article is reprinted by "Food Science Network", and the article comes from Zhejiang University.