The fresh and unique flavor of cucumber fruits, mainly composed of aldehydes and alcohols, is one of its most important fruit qualities. However, little is known about the genetic basis of aroma compounds in cucumber fruit and the related quantitative trait loci (QTLs). In this study, genomic screening of QTLs underlying aroma compounds was performed based on the genetic linkage map constructed using 1301 single-nucleotide polymorphism (SNP) markers from genotyping-by-sequencing of a recombinant inbred line (RIL) population developed from Q16 × Q24. Significant genetic variations of aroma compounds in the RIL population were observed, and a total of 28 QTLs were screened. A major QTL () related to (,)-2,6-nonadien-1-ol was detected with a markedly high LOD score (10.97 in 2020 and 3.56 in 2019) between mk190 and mk204 on chromosome 2. Genome scans identified a cluster of nine lipoxygenase genes in this region. A significant positive correlation was detected between () and (,)-2,6-nonadien-1-ol, and five amino acid variations were detected between the CsLOX08 protein sequences of the two parental lines. Based on the genome variation of CsLOX08, we developed an InDel marker. Genotyping of InDel markers was consistent with the content of (,)-2,6-nonadien-1-ol in RILs, which were also verified in nine cucumber inbred lines. The results will give breeders guidance for obtaining better flavor in cucumber.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9527598 | PMC |
| http://dx.doi.org/10.1093/hr/uhac151 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effects of stir-frying on chemical profile, sensory quality and antioxidant activity of Chrysanthemi Flos: A metabolomics and sensory study.
Food Res Int
January 2025
School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China. Electronic address:
Chrysanthemi Flos has been consumed as floral tea for centuries, but the effects of stir-frying on its chemical profile, sensory characteristics, and bioactivity remain unclear. This study used untargeted metabolomics, sensory assessment (E-eye, E-nose, E-tongue), and antioxidant activity evaluation to investigate compositional changes and their effects. In the metabolomics analysis, a total of 101 non-volatile and 306 volatile differential metabolites were identified.
View Article and Find Full Text PDFCo-evolutionary dynamics of microbial communities and flavor profiles during natural fermentation of Cabernet Sauvignon and Merlot: A comparative study within a single vineyard.
Food Res Int
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address:
Indigenous microorganisms play a crucial role in determining the quality of naturally fermented wines. However, the impact of grape cultivar specificity on microbial composition is often overshadowed by the geographical location of the vineyard, leading to underestimation of its role in natural wine fermentation. Therefore, this study focuses on different grape cultivars within a single vineyard.
View Article and Find Full Text PDFChrysanthemum morifolium Ramat. as a traditional tea material: Unraveling the influence of kill-green process on drying characteristics, phytochemical compounds, and volatile profile.
Food Res Int
January 2025
College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
The dried capitulum of chrysanthemums is a traditional material in scented tea, and the kill-green process is a critical step in determining their quality. However, the changes in the physicochemical properties during kill-green and the mechanisms by which these changes affect drying characteristics, metabolic components, and aroma profiles remain unclear. Therefore, this study investigated the changes in water status, polyphenol oxidase and peroxidase activities, and microstructure during high-humidity air impingement kill-green (HHAIK) and steam kill-green (SK), and their effects on drying behavior, color, phytochemicals, and volatile profile of dried chrysanthemums.
View Article and Find Full Text PDFChanges in flavor quality of marinated Chinese mitten crab (Eriocheir sinensis) with vacuum pack during cold storage.
Food Res Int
January 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China. Electronic address:
In order to study the pattern of changes in quality of marinated Chinese mitten crabs (Eriocheir sinensis) during cold storage, three aspects of sensory, taste and odor were investigated. Sensory evaluation and total volatile basic nitrogen (TVB-N) were measured in viscera and abdomen muscle at 0, 7, 15 and 30 days of storage at 4°C. Sensory scores significantly declined at 15 d, coinciding with TVB-N levels exceeding 25 mg N/100 g.
View Article and Find Full Text PDFMetatranscriptomic insights into the mechanism of 'Multiple Qu' utilization in Jian-flavor Baijiu fermentation.
Food Res Int
January 2025
School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei city 230009, Anhui province, PR China. Electronic address:
The unique process of "Multiple-qu fermentation" (MF) is essential for the formation of the Jian-flavor Baijiu, but the mechanisms behind its aroma development remain not fully understood. This study compared the effects of "Single-qu fermentation"(SF) and MF on Baijiu production to elucidate the microbial and metabolic interactions responsible for its distinct aroma. Firstly, significant differences were observed in the microbial communities of the two types of Daqu.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!