Comparative Metabolomic and Transcriptomic Analyses Reveal the Causes behind the Unique Aroma Formation of Mulberries (<em>Morus macroura</em> L. cv. ‘BaiChang’)
作者：Chengchao Yang, Chengkun Yang, Jingjing Huang, Wengang Yu, Shuchang Wang, Huazhou Wu · 发表于：Preprints.org · 年份：2024 · DOI：10.20944/preprints202408.1210.v1 · 被引用次数：1 · 研究领域：Silkworms and Sericulture Research、Animal Nutrition and Physiology、Insect Utilization and Effects
Mulberries is a type of fruit tree that is rich in nutrients and possesses both medicinal and dietary properties, deeply loved by consumers. The fragrance is a significant factor in the sensory quality of mulberries, playing a crucial role in consumer purchasing behavior. &#039;Baichang&#039; mulberry is a unique variety of mulberry that emits a strong, creamy-like fragrance, which has enormous potential market value. However, the key metabolites and mechanisms responsible for the formation of this fragrance are still unclear. In this study, we utilized GC-MS technology and RNA-seq to examine the Volatile Organic Compounds (VOCs) and gene expression in &#039;Baichang&#039; (Morus macroura) mulberries and &#039;Hongchang&#039; (Morus laevigata) mulberries, the latter of which do not have a distinct fragrance. The results showed that 661 volatile metabolites were detected in both mulberry varieties. Most of these were found in higher relative amounts in the &#039;Baichang&#039; mulberry variety, with 47 types being present only in the &#039;Baichang&#039; mulberries, suggesting a rich composition of VOCs in the &#039;Baichang&#039; mulberry. 312 metabolites were identified as differential metabolites; combining the sensory annotation information and relative content of VOCs, 70 candidate VOCs were annotated as related to the formation of &#039;sweet, waxy, coconut, and oily&#039; sensations. They could potentially be the k...