Biosynthesis and perception of melon aroma

Gonda, Itay; Burger, Y.; Schaffer, Arthur A.; Ibdah, Mwafaq; Tadmor, Yaakov; Katzir, Nurit; Fait, Aaron; Lewinsohn, Efraim

doi:10.1002/9781118354056.ch11

Cited by 22 publications

(45 citation statements)

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“…Genes determining fruit aroma and color are of particular interest, due to their profound effects on the fruit palatability and consumer preferences. Aromatic melon varieties owe their aroma to volatile esters, sulfur‐containing aroma compounds, sesquiterpenes, norisoprenoids, and short‐chain alcohols and aldehydes (Gonda et al ., ; Jordan et al ., ; Schieberle et al ., ; Wyllie et al ., ). While certain genetic, biochemical and molecular processes that dictate the production of a number of these volatiles have been reported (El‐Sharkawy et al ., ; Gonda et al ., , ; Ibdah et al ., ; Lucchetta et al ., ; Manríquez et al ., ; Portnoy et al ., ), the biosynthesis of others remains largely unknown.…”

Section: Introductionmentioning

confidence: 99%

“…This wide polymorphic variation makes melon an important model crop for studying the genetics of fruit‐quality traits. However, only a few genes affecting fruit‐quality traits in melon have been identified, among them are genes affecting ethylene synthesis (Ayub et al ., ), aroma (Ayub et al ., ; Gonda et al ., ) and fruit acidity (Cohen et al ., ). Genes determining fruit aroma and color are of particular interest, due to their profound effects on the fruit palatability and consumer preferences.…”

Section: Introductionmentioning

confidence: 99%

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Deciphering genetic factors that determine melon fruit‐quality traits using RNA‐Seq‐based high‐resolution QTL and eQTL mapping

et al. 2018

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Combined quantitative trait loci (QTL) and expression-QTL (eQTL) mapping analysis was performed to identify genetic factors affecting melon (Cucumis melo) fruit quality, by linking genotypic, metabolic and transcriptomic data from a melon recombinant inbred line (RIL) population. RNA sequencing (RNA-Seq) of fruit from 96 RILs yielded a highly saturated collection of > 58 000 single-nucleotide polymorphisms, identifying 6636 recombination events that separated the genome into 3663 genomic bins. Bin-based QTL analysis of 79 RILs and 129 fruit-quality traits affecting taste, aroma and color resulted in the mapping of 241 QTL. Thiol acyltransferase (CmThAT1) gene was identified within the QTL interval of its product, S-methyl-thioacetate, a key component of melon fruit aroma. Metabolic activity of CmThAT1-encoded protein was validated in bacteria and in vitro. QTL analysis of flesh color intensity identified a candidate white-flesh gene (CmPPR1), one of two major loci determining fruit flesh color in melon. CmPPR1 encodes a member of the pentatricopeptide protein family, involved in processing of RNA in plastids, where carotenoid and chlorophyll pigments accumulate. Network analysis of > 12 000 eQTL mapped for > 8000 differentially expressed fruit genes supported the role of CmPPR1 in determining the expression level of plastid targeted genes. We highlight the potential of RNA-Seq-based QTL analysis of small to moderate size, advanced RIL populations for precise marker-assisted breeding and gene discovery. We provide the following resources: a RIL population genotyped with a unique set of SNP markers, confined genomic segments that harbor QTL governing 129 traits and a saturated set of melon eQTLs.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Deciphering genetic factors that determine melon fruit‐quality traits using RNA‐Seq‐based high‐resolution QTL and eQTL mapping

et al. 2018

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“…Most of the VOCs reported in C. melo are esters (40%), aldehydes (18%) and alcohols (11%), although other types of compounds have also been detected in small amounts, such as terpenes, apocarotenoids, thioesters, lactones, furans, phenolics and sulfides (reviewed by Gonda et al …”

Section: Introductionmentioning

confidence: 99%

“…). To date, the literature has revealed more than 300 volatiles in different melon genotypes, with important differences in the volatile profiles of climacteric (aromatic) versus non‐climacteric (non‐aromatic) types . In the climacteric melons VOCs are mostly esters, which are compounds with low‐odor thresholds usually providing fruity notes, but also sulfur‐containing compounds, short‐chain alcohols, aldehydes and norisoprenes.…”

Section: Introductionmentioning

confidence: 99%

Fruit flesh volatile and carotenoid profile analysis within the Cucumis melo L. species reveals unexploited variability for future genetic breeding

et al. 2018

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Our results highlight the huge amount of untapped aroma diversity of melon germplasm, especially of non-commercial types. Also, landraces with high nutritional value with regard to carotenoids have been identified. All this knowledge will encourage melon breeding, facilitating the selection of the genetic resources more appropriate to develop cultivars with new aromatic profiles or to minimize the impact of breeding on melon quality. The newly characterized sources provide the basis for further investigations into specific genes/alleles contributing to melon flesh quality. © 2018 Society of Chemical Industry.

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“…Volatiles are a significant component of consumer appreciation of ripe fruit (Gonda et al, 2016). Amino acid catabolism results in the production of a wide array of volatiles in melon.…”

Section: Resultsmentioning

confidence: 99%

Melon ethylene-mediated transcriptome and methylome dynamics provide insights to volatile production

Giovannoni

Feder²,

Jiao

et al. 2020

Preprint

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16During climacteric ripening large-scale transcriptional modifications are governed by ethylene. While 17 ripening-related chromatin modifications are also known to occur, a direct connection between these 18 factors has not been demonstrated. We characterized ethylene-mediated transcriptome modification, 19 genome methylation dynamics, and their relation to organoleptic modifications during fruit ripening in the 20 climacteric melon and an ethylene repressed line where the fruit-specific ACC oxidase 1 (ACO1) gene 21 was targeted by antisense. The ACO1 antisense line exhibited mainly reduced transcriptional repression of 22 ripening-related genes associated with DNA CHH hypomethylation at the onset of ripening. Additionally, 23 transcription of a small set of ethylene-induced genes, including known ripening-associated genes, was 24 inhibited by ACO1 repression and this inhibition was associated with CG hypermethylation. In the ACO1 25 antisense line, the accumulation of aromatic compounds, which are mainly derived from the catabolism of 26 amino acids, is known to be inhibited. One of the ethylene-mediated transcriptionally up-regulated genes, 27CmTHA1, encoding a threonine aldolase, exhibited differential cytosine methylation. Threonine aldolase 28 catalyzes the conversion of L-threonine/L-allo threonine to glycine and acetaldehyde and thus is likely 29 involved in threonine-dependent ethyl ester biosynthesis. Yeast mutant complementation and incubation 30 of melon discs with labeled threonine verified CmTHA1 threonine aldolase activity, revealing an 31 additional ethylene-dependent amino acid catabolism branch involved in climacteric melon ripening. 32 33 2

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Biosynthesis and perception of melon aroma

Cited by 22 publications

References 57 publications

Deciphering genetic factors that determine melon fruit‐quality traits using RNA‐Seq‐based high‐resolution QTL and eQTL mapping

Deciphering genetic factors that determine melon fruit‐quality traits using RNA‐Seq‐based high‐resolution QTL and eQTL mapping

Fruit flesh volatile and carotenoid profile analysis within the Cucumis melo L. species reveals unexploited variability for future genetic breeding

Melon ethylene-mediated transcriptome and methylome dynamics provide insights to volatile production

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