Plant U-box E3 ligase PpPUB59 regulates anthocyanin accumulation by ubiquitinating PpBBX24 in 'Zaosu' pear and its red bud mutation.

Ubiquitination is the specific modification of target proteins in cells by ubiquitin molecules, which is under the action of a series of special enzymes such as ubiquitin-activating enzymes, binding, and ligase enzymes. Ubiquitination plays an essential role in anthocyanin accumulation in plants. There are few studies on the coloring of pear peel by ubiquitin ligase E3.

Transcription factors PuNAC37/PuWRKY74 and E3 ubiquitin ligase PuRDUF2 inhibit volatile ester synthesis in 'Nanguo' pear.

As major contributors to flavor in many fruit species, volatile esters are useful for investigating the regulation of the biosynthesis pathways of volatile aroma compounds in plants. Ethylene promotes the biosynthesis of volatile esters during fruit storage while accelerating fruit ripening; thus, the ethylene perception inhibitor 1-methylcyclopropene (1-MCP) is employed to prolong the shelf life of fruits. However, the mechanisms by which 1-MCP regulates volatiles synthesis remain unclear.

Genome-wide identification of CXE and PuCXE15 functions in the catabolism of volatile ester in 'Nanguo' pear fruit.

Volatile esters are the main aromatic components that affect consumer sensory preferences. Aroma is a crucial characteristic of the 'Nanguo' pear (Pyrus ussriensis Maxim). Carboxylesterases (CXEs) are positively correlated with the catabolism of volatile esters in peaches; however, the mechanism of action of CXE family members in 'Nanguo' pear is poorly understood.

Integrated metabolome and transcriptome analysis of the regulatory network of volatile ester formation during fruit ripening in pear.

'Nanguo' pear (Pyrus ussuriensis Maxim.) is a typical climacteric fruit with an attractive aroma after postharvest ripening. Esters are the key volatile compounds determining the typical aroma formation.