C6 volatiles are synthesized through lipoxygenase-hydroperoxide lyase (LOX-HPL) pathway and these volatiles play important roles in the aromatic quality of grape berries. This study investigated the evolution of both C6 volatiles and the key genes in the LOX-HPL pathway in different table grape cultivars during the berry development period, and further assessed the correlation between the accumulation of C6 volatiles and the expression of these genes in these cultivars. Results showed that hexanal, ()-2-hexenal, ()-2-hexen-1-ol and ()-3-hexen-1-ol were found to be the dominant C6 volatiles in these ripened grape cultivars under two consecutive vintages, and their flavor notes were incorporated in the overall aroma of these cultivars. The cultivar "Xiangfei" showed the most abundant level of C6 aldehydes and C6 acid, whereas the cultivar "Tamina" and "Moldova" possessed the highest C6 alcohol content. The "Muscat of Alexandria" cultivar was found to contain the highest level of C6 esters. C6 volatiles were grouped into three evolutionary patterns in these cultivars during berry development, and their evolution was consistent with the evolution of the LOX-HPL pathway genes' expression. Pearson's correlation analysis indicated that the LOX-HPL-pathway-related genes were correlated to the accumulation of C6 volatiles in these cultivars, and appeared to be an important gene that regulated the synthesis of all C6 volatiles.
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http://dx.doi.org/10.3390/ijms18122705 | DOI Listing |
Insects
December 2024
Key Laboratory of Environment Friendly Management on Fruit and Vegetable Pests in North China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Beijing 100093, China.
is a major pest of sweet cherries. In this study, we evaluated its oviposition preferences across six cherry cultivars and assessed the effects of the fruit traits on its growth and development. Significant differences in the color, firmness, and sugar content were observed among the cultivars and ripeness stages.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
Gulbali Institute, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia.
infections of grapes significantly reduce yield and quality and increase phenolic compound oxidation, resulting in color loss, off-flavors, and odors in wine. In this study, metabolites were extracted from grape homogenates comprising healthy or infected grapes from different vintages, cultivars, regions, and maturity stages. Samples were randomly analyzed by direct injection into an ion trap mass spectrometer, with data collected from 50 to 2000 / for 1 min.
View Article and Find Full Text PDFFood Chem
December 2024
The Blue Chemistry Lab Group, Department of Pharmacy, Università degli Studi di Napoli Federico II, Napoli, Italy. Electronic address:
Grape pomace (GP), a by-product of the wine supply chain process, contains bioactive molecules with known healthy properties. This study examines the impact of different extraction techniques on three GPs of Aglianico cultivar [Cantine del Notaio, Barile, and Torrecuso]. Five eco-friendly extractive techniques [maceration (MAC), digestion (DIG), accelerated solvent extraction (ASE), microwaves (MW), and ultrasound (US)] were used with 50 % ethanol/water as solvent.
View Article and Find Full Text PDFPlant Pathol J
December 2024
Department of Applied Biology, Chungnam National University, Daejeon 34134, Korea.
Plasmopara viticola causes grape downy mildew, one of the most notorious diseases of cultivated grapes that damage vineyards worldwide. The pathogen secretes various effector molecules to infect and modulate the host biological processes. In this study, we aimed to evaluate the roles of KPvRxLR27, an arginine-any amino acid-leucine-arginine (RxLR) effector isolated from P.
View Article and Find Full Text PDFFood Chem X
December 2024
College of Enology, Northwest A & F University, No. 22 Xinong Road, Yangling 712100, China.
To identify wine grape cultivars () with superior color properties for wine production, the anthocyanin composition and color characteristics of fourteen cultivars and their wines were investigated. Grapes and wines from 'Dornfelder', 'Dunkelfelder', and 'Malbec' cultivars exhibited significantly higher total phenolic contents. At harvest, 'Dornfelder' grapes and wines exhibited the highest total anthocyanin contents, with values of 249.
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