High-throughput sequencing of Prunus ferganensis indicates that it is a geographical population of P. persica

Cao, Ke; Wang, Lirong; Zhu, Guoqiang; Fang, Weichao; Chen, Chang Wen; Wang, Xinwei

doi:10.1007/s11295-018-1303-8

Cited by 3 publications

(1 citation statement)

References 22 publications

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“…compressa Bean), a kind of peach like a saucer or doughnut, originated in the Xinjiang region in the northwest of China and has been cultivated for over 2000 years [2,3]. Flat peaches are widely grown in Xinjiang, mainly in the Shihezi, Usu, Kashgar, and Yili regions [4]. What is more important is that the "the flat peach of 143rd regiment in Shihezi" has been officially approved by the Ministry of Agriculture and Rural Affairs of the People's Republic of China for registration and protection of geographical indications for agricultural products (http://www.moa.gov.cn/govpublic/ncpzlaq/2017 04/t20170424_5580538.htm, accessed on 20 April 2017).…”

Section: Introductionmentioning

confidence: 99%

Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis

et al. 2023

Foods

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The flat peach is a high economic value table fruit possessing excellent quality and a unique aroma. This article investigated the quality characteristics and aroma fingerprinting of flat peaches (Qingpan, QP; Ruipan 2, R2; Ruipan 4, R4; Wanpan, WP) from Xinjiang in terms of taste, antioxidant capacity, and volatile aroma compounds using high-performance liquid chromatography (HPLC) and HS-SPME-GC-MS. The results showed that the flat peaches had a good taste and high antioxidant capacity, mainly due to the high sugar–low acid property and high levels of phenolic compounds. This study found that sucrose (63.86~73.86%) was the main sugar, and malic acid (5.93~14.96%) and quinic acid (5.25~15.01%) were the main organic acids. Furthermore, chlorogenic acid (main phenolic compound), epicatechin, rutin, catechin, proanthocyanidin B1, and neochlorogenic acid were positively related to the antioxidant activity of flat peaches. All flat peaches had similar aroma characteristics and were rich in aromatic content. Aldehydes (especially benzaldehyde and 2-hexenal) and esters were the main volatile compounds. The aroma fingerprinting of flat peaches consisted of hexanal, 2-hexenal, nonanal, decanal, benzaldehyde, 2,4-decadienal, dihydro-β-ionone, 6-pentylpyran-2-one, 2-hexenyl acetate, ethyl caprylate, γ-decalactone, and theaspirane, with a “peach-like”, “fruit”, and “coconut-like” aroma. Among them, 2,4-decadienal, 2-hexenyl acetate, and theaspirane were the characteristic aroma compounds of flat peaches. The results provide a theoretical basis for the industrial application of the special aroma of flat peaches.

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Section: Introductionmentioning

confidence: 99%

Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis

et al. 2023

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Analysis of physicochemical characteristics, antioxidant activity, and key aroma compounds of five flat peach cultivars grown in Xinjiang

Zhao

et al. 2023

LWT

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Combined nature and human selections reshaped peach fruit metabolome

Cao

Wang²,

Fang

et al. 2022

Genome Biol

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Background Plant metabolites reshaped by nature and human beings are crucial for both their lives and human health. However, which metabolites respond most strongly to selection pressure at different evolutionary stages and what roles they undertake on perennial fruit crops such as peach remain unclear. Results Here, we report 18,052 significant locus-trait associations, 12,691 expression-metabolite correlations, and 294,676 expression quantitative trait loci (eQTLs) for peach. Our results indicate that amino acids accumulated in landraces may be involved in the environmental adaptation of peaches by responding to low temperature and drought. Moreover, the contents of flavonoids, the major nutrients in fruits, have kept decreasing accompanied by the reduced bitter flavor during both domestication and improvement stages. However, citric acid, under the selection of breeders’ and consumers’ preference for flavor, shows significantly different levels between eastern and western varieties. This correlates with differences in activity against cancer cells in vitro in fruit from these two regions. Based on the identified key genes regulating flavonoid and acid contents, we propose that more precise and targeted breeding technologies should be designed to improve peach varieties with rich functional contents because of the linkage of genes related to bitterness and acid taste, antioxidant and potential anti-cancer activity that are all located at the top of chromosome 5. Conclusions This study provides powerful data for future improvement of peach flavor, nutrition, and resistance in future and expands our understanding of the effects of natural and artificial selection on metabolites.

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High-throughput sequencing of Prunus ferganensis indicates that it is a geographical population of P. persica

Cited by 3 publications

References 22 publications

Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis

Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis

Analysis of physicochemical characteristics, antioxidant activity, and key aroma compounds of five flat peach cultivars grown in Xinjiang

Combined nature and human selections reshaped peach fruit metabolome

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