Cloning, Characterization and Expression of Alcohol Acyltransferase Gene which Responses to Exogenous Ethylene in Peach Fruit

WANG Gui-zhang; CHEN Xin; ZHAO Tian-tian; LIANG Li-song; MA Qing-hua; WANG Gui-xi

Volume 27 Issue 2

Article Contents

Turn off MathJax

Article Navigation > Forest Research > 2014 > 27(2): 158-167

Citation:

Cloning, Characterization and Expression of Alcohol Acyltransferase Gene which Responses to Exogenous Ethylene in Peach Fruit

1.
State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation, State Forestry Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
2.
Shandong Institute of Pomology, Shandong Provincial Key Laboratory of Fruit Tree Biotechnology Breeding, Taian 271000, Shandong, China

Received Date: 2013-11-27

Abstract

This research cloned and analyzed the alcohol acyl-transferase gene AAT from peach, and detected the response of the gene to exogenous ethylene. Based on the peach genome published (Genome ID: ppa005625m), the specific primers were designed and the full-length of the gene was cloned using RACE PCR. The content of ester volatiles were determined by GC-MS from the storage peach fruits. The full-length of AAT was obtained with 1 486 bp and the open reading frame (ORF) was 1 353 bp. Bioinformation analysis indicated that this gene encoded 450 amino acids, containing three conserved domains LXXYYPLAGR, HXXXD and D(N)F(V)GWG of plant transferase gene, which belonging to PLN02481 super family. The gene was named as PpAAT2 and mapped in the 5th peach chromosome. BAC annotation presented that the gene was the mRNA transcription chain containing 2 exons separated by 1 introns with 3 447 bp. C mutated to G in PpAAT2 on seq 555 bp, resulting alanine to valine. PpAAT2 gene expressed in response to exogenous ethylene which promoted PpAAT2 gene expression level in 0 ℃ cold-stroage peach fruits. PpAAT2 gene expressed in leaves, flowers and ripe flesh, suggesting that the gene played a role in various physiological processes.
- peach fruit,
- alcohol acyl-transferase gene (AAT),
- esters,
- exogenous ethylene

References

[1]	Schwab W, Davidovich-Rikanati R, Lewinsohn E. Biosynthesis of plant-derived flavor compounds[J]. The Plant Journal, 2008, 54(4): 712-732
[2]	李杨昕. 大久保桃果实特征香气物质低温代谢障碍的基础研究 [D]. 北京:中国林业科学研究院, 2010
[3]	蔡琰, 余美丽, 邢宏杰, 等.低温预贮处理对冷藏水蜜桃冷害和品质的影响[J]. 农业工程学报, 2010, 26(6): 334-338
[4]	Lurie S, Crisosto C H. Chilling injury in peach and nectarine[J]. Postharvest Biology and Technology, 2005, 37(3): 195-208
[5]	Cantín C M, Crisosto C H, Ogundiwin E A, et al. Chilling injury susceptibility in an intra-specific peach ((Prunus persica (L.) Batsch) progeny[J]. Postharvest Biology and Technology, 2010, 58(2): 79-87
[6]	Lewinsohn E, Schalechet F, Wilkinson J, et al. Enhanced Levels of the Aroma and Flavor Compound S-Linalool by Metabolic Engineering of the Terpenoid Pathway in Tomato Fruits[J]. Plant Physiology, 2001, 127(3):1256-1265
[7]	Engel K H, Ramming J D W, Flath R A, et al. Investigation of Volatile Constituents in Nectarines. 2. Changes in Aroma Composition during Nectarine Maturation[J]. Journal of Agricultural and Food Chemistry, 1988, 36(5): 1003-1006
[8]	Staudt M , Jackson B, El-aouni H, et al. Volatile organic compound emissions induced by the aphid Myzus persicae differ among resistant and susceptible peach cultivars and a wild relative[J]. Tree Physiology, 2010, 30(10): 1320-1334
[9]	Lombardo V A, Osorio S, Borsani J, et al. Metabolic Profiling during Peach Fruit Development and Ripening Reveals the Metabolic Networks That Underpin Each Developmental Stage[J]. Plant Physiology, 2011, 157(4): 1696-1710
[10]	Ayala-Zavala J F, Wang S Y, Wang C Y, et al. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit[J]. LWT-Food Science and Technology, 2004, 37(7): 687-695
[11]	Li Bin, JiaHui-juan, Zhang Xiao-meng. Effects of Fruit Pre-harvest Bagging on Fruit Quality of Peach (Prunus persica Batsch cv. Hujingmilu)[J]. Journal of Plant Physiology and Molecular Biology, 2006, 32(3):287-292
[12]	Wang Y J, Yang C X, Li S H, et al. Volatile characteristics of 50 peaches and nectarines evaluated by HP-SPME with GC-MS[J]. Food Chemistry, 2009, 116(1): 356-364
[13]	Eduardo I, Chietera G, Bassi D, et al. Identification of key odor volatile compounds in the essential oil of nine peach accessions[J]. Journal of the Science of Food and Agriculture, 2010, 90(7): 1146-1154
[14]	李明, 王利平, 张阳, 等. 水蜜桃品种间果香成分的固相微萃取-气质联用分析[J].园艺学报,2006,33(5):1071-1074
[15]	Vernin G, Vernin E, Vernin C, et al. Extraction and GC-MS-SPECMA data bank analysis of the aroma of Psidium guajava L. fruit from Egypt[J]. Flavour and Fragrance Journal, 1991, 6(2): 143-148
[16]	Xu Y, Fan W L, Qian M C. Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction[J]. Journal of Agricultural and Food Chemistry, 2007, 55(8): 3051-3057
[17]	Beekwilder J, Alvarez-Huerta M, Neef E, et al. Functional characterization of enzymes forming volatile esters from straw-berry and banana[J]. Plant Physiology, 2004, 135(4):1865-1878
[18]	Zhang B, Shen J Y, Wei W W, et al. Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening[J]. Journal of the Science of Food and Agriculture, 2010, 58(10): 6157-6165
[19]	González-Agüero M, Troncoso S, Gudenschwager O, et al. Differential expression levels of aroma-related genes during ripening of apricot (Prunus armeniaca L.) [J]. Plant Physiology and Biochemistry, 2009, 47(5): 435-440
[20]	Günther C S, Chervin C, Marsh K B, et al. Characterisation of two alcohol acyltransferases from kiwifruit (Actinidia spp.) reveals distinct substrate preferences[J]. Phytochemistry, 2011, 72(8): 700-710
[21]	El-Sharkawy I, Manríquez D, Flores F B, et al. Functional Characterization of a Melon Alcohol Acyl-transferase Gene Family Involved in the Biosynthesis of Ester Volatiles. Identification of the Crucial Role of a Threonine Residue for Enzyme Activity [J]. Plant Molecular Biology, 2005, 59(2): 345-362
[22]	冯燕青, 赵聪, 马乐园, 等.甜瓜果实醇酰基转移酶基因的克隆及表达分析[J]. 山东农业科学, 2009(5): 1-3
[23]	Aharoni A, Keizer L C P, Bouwmeester H J, et al. Identification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays[J]. The Plant Cell, 2000, 12(5):647-661
[24]	Cumplido-Laso G, Medina-Puche L, Moyano E, et al. The fruit ripening-related gene FaAAT2 encodes an acyl transferase involved in strawberry aroma biogenesis[J]. Journal of Experimental Botany,2012,63(11):4275-4290
[25]	Souleyre E J F, Greenwood D R, Friel E N, et al. An alcohol acyl transferase from apple (cv. Royal Gala), MpAAT1, produces esters involved in apple fruit flavor[J]. FEBS Journal, 2005, 272(12): 3132-3144
[26]	Balbontín C, Gaete-Eastman C, Fuentes L, et al. VpAAT1, a Gene Encoding an Alcohol Acyltransferase, Is Involved in Ester Biosynthesis during Ripening of Mountain Papaya Fruit[J]. Journal of Agricultural and Food Chemistry, 2010, 58 (8): 5114-5121
[27]	Xi W P, Zhang B, Shen J Y, et al. Intermittent warming alleviated the loss of peach fruit aroma-related esters by regulation of AAT during cold storage[J]. Postharvest Biology and Technology, 2012a, 74:42-48
[28]	Yahyaoui F E L, Wongs-Aree C, Latché A, et al. Molecular and biochemical characteristics of a gene encoding an alcohol acyl-transferase involved in the generation of aroma volatile esters during melon ripening[J]. European Journal of Biochemistry, 2002, 269(9): 2359-2366
[29]	Morales-Quintana L, Fuentes L, Gaete-Eastman C, et al. Structural characterization and substrate specificity of VpAAT1 protein related to ester biosynthesis in mountain papaya fruit[J]. Journal of Molecular Graphics and Modelling, 2010, 29(5): 635-642
[30]	Morales-Quintana L, Nu ez-Tobar M X, Moya-León M A, et al. Molecular Dynamics Simulation and Site-Directed Mutagenesis of Alcohol Acyltransferase: A Proposed Mechanism of Catalysis[J]. Journal of Chemical Information and Modeling, 2013, 53 (10): 2689-2700
[31]	Defilippi B G, Kader A A, Dandekar A M. Apple aroma: alcohol acyltransferase, a rate limiting step for ester biosynthesis, is regulated by ethylene[J]. Plant Science, 2005,168(5):1199-1210
[32]	Balbontín C, Gaete-Eastman C, Vergara M, et al. Treatment with 1-MCP and the role of ethylene in aroma development of mountain papaya fruit[J]. Postharvest Biology and Technology, 2007, 43(1): 67-77
[33]	Xi W P, Zhang B, Liang L, et al. Postharvest temperature influences volatile lactone production via regulation of acyl-CoA oxidases in peach fruit Plant[J]. Cell and Environment, 2012b, 35(3): 534-545
[34]	Aly M M, El-Agamy S Z A, Biggs R H. Ethylene production and firmness of peach and nectarine fruits as related to storage[J]. Proc Fla State Hort Soc, 1981(94):291-294
[35]	李杨昕, 王贵禧, 梁丽松. '大久保' 桃常温贮藏过程中香气成分变化及其与乙烯释放的关系[J]. 园艺学报, 2011, 38(1): 35-42
[36]	胡花丽, 梁丽松, 王贵禧, 等. 外源乙烯对CA贮藏桃果实MDA含量、PPO和LOX活性变化的影响[J]. 西北林学院学报, 2007, 22(3): 38-42
[37]	Marchler-Bauer A, Lu S, Anderson J B, et al. CDD: a Conserved Domain Database for the functional annotation of proteins[J]. Nucleic Acids Research, 2011, 39(1):225-229
[38]	Tamura K, Peterson D, Peterson N, et al. MEGA5: Molecular Evolutionary Genetics Analysis using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods[J]. Molecular Biology and Evolution, 2011, 28(10): 2731-2739
[39]	Tong Z G, Gao Z H, Wang F, et al. Selection of reliable reference genes for gene expression studies in peach using real-time PCR [J]. BMC Molecular Biology, 2009, 10:71(doi:10.1186/1471-2199-10-71)
[40]	Livak K J and Schmittgen T D. Analysis of Relative Gene Expression Data Using Real-Time Quantitative PCR and the 2^-△△C_T Method[J]. Methods, 2001(25): 402-408
[41]	魏好程. 桃果实采后贮藏保鲜及其品质控制的研究 . 儋州:华南热带农业大学, 2005
[42]	Camps C, Guilermin P, Mauget J C, et al. Data analysis of penetrometric force/displacement curves for the characterization of whole apple fruits[J]. Journal of Texture Studies, 2005, 36(4): 387-401
[43]	胡花丽,梁丽松, 李鹏霞, 等. 外源乙烯对CA 贮藏桃果实内源乙烯生物合成的影响[J]. 保鲜与加工, 2008(48):34-37
[44]	Sánchez G, Venegas-Calerón M, Salas J J, et al. An integrative "omics" approach identifies new candidate genes to impact aroma volatiles in peach fruit[J]. BMC Genomics, 2013, 14:343(doi:10.1186/1471-2164-14-343)
[45]	席万鹏, 郁松林, 周志钦.桃果实香气物质生物合成研究进展[J]. 园艺学报, 2013, 40(9): 1679-1690
[46]	Burg S P, Burg E A. Role of Ethylene in Fruit Ripening[J]. Plant Physiol, 1962, 37(2): 179-189
[47]	Saltveit M E. Effect of ethylene on quality of fresh fruits and vegetables[J]. Postharvest Biology and Technology, 1999, 15(3): 279-292
[48]	Nath P, Trivedi P K, Sane V A, et al. Role of Ethylene in Fruit Ripening[M]// Khan N A. Ethylene Action in Plants Germany Berlin Heidelberg:Springer-Verlag,2006:151-186(10.1007/978-3-540-32846-9_8)
[49]	Barry C S, Giovannoni J J. Ethylene and Fruit Ripening[J]. Journal of Plant Growth Regulation, 2007, 26(2): 143-159
[50]	Hayama H, Shimada T, Fujii H, et al. Ethylene-regulation of fruit softening and softening-related genes in peach[J]. Journal of Experimental Botany, 2006, 57(15): 4071-4077
[51]	Ortiz A, Graell J, López M L, et al. Volatile ester-synthesising capacity in 'Tardibelle' peach fruit in response to controlled atmosphere and 1-MCP treatment[J]. Food Chemistry, 2010, 123(3): 698-704
[52]	Vendramini A L,Trugo L C. Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity[J]. Food Chemistry, 2000, 71(2): 195-198
[53]	Schaffer R J, Friel E N, Souleyre E J F, et al. A genomics approach reveals that aroma production in apple is controlled by ethylene predominantly at the final step in each biosynthetic pathway[J]. Plant Physiology, 2007, 144 (4): 1899-1912
[54]	Li D P, Xu Y F, Xu G M, et al. Molecular cloning and expression of a gene encoding alcohol acyltransferase (MdAAT2) from apple (cv. Golden Delicious) [J]. Phytochemistry, 2006, 67(7): 658-667
[55]	King A, Nam J W, Han J, et al. Cuticular wax biosynthesis in petunia petals: cloning and characterization of an alcohol-acyltransferase that synthesizes wax-esters[J]. Planta, 2007, 226(2):381-394

Proportional views

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Get Citation

PDF

XML

Article views(2983) PDF downloads(1064) Cited by()

Proportional views

Cloning, Characterization and Expression of Alcohol Acyltransferase Gene which Responses to Exogenous Ethylene in Peach Fruit

1. State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation, State Forestry Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China

2. Shandong Institute of Pomology, Shandong Provincial Key Laboratory of Fruit Tree Biotechnology Breeding, Taian 271000, Shandong, China

Received Date: 2013-11-27

Abstract: This research cloned and analyzed the alcohol acyl-transferase gene AAT from peach, and detected the response of the gene to exogenous ethylene. Based on the peach genome published (Genome ID: ppa005625m), the specific primers were designed and the full-length of the gene was cloned using RACE PCR. The content of ester volatiles were determined by GC-MS from the storage peach fruits. The full-length of AAT was obtained with 1 486 bp and the open reading frame (ORF) was 1 353 bp. Bioinformation analysis indicated that this gene encoded 450 amino acids, containing three conserved domains LXXYYPLAGR, HXXXD and D(N)F(V)GWG of plant transferase gene, which belonging to PLN02481 super family. The gene was named as PpAAT2 and mapped in the 5th peach chromosome. BAC annotation presented that the gene was the mRNA transcription chain containing 2 exons separated by 1 introns with 3 447 bp. C mutated to G in PpAAT2 on seq 555 bp, resulting alanine to valine. PpAAT2 gene expressed in response to exogenous ethylene which promoted PpAAT2 gene expression level in 0 ℃ cold-stroage peach fruits. PpAAT2 gene expressed in leaves, flowers and ripe flesh, suggesting that the gene played a role in various physiological processes.

HTML

Reference (55)

[1]	Schwab W, Davidovich-Rikanati R, Lewinsohn E. Biosynthesis of plant-derived flavor compounds[J]. The Plant Journal, 2008, 54(4): 712-732
[2]	李杨昕. 大久保桃果实特征香气物质低温代谢障碍的基础研究 [D]. 北京:中国林业科学研究院, 2010
[3]	蔡琰, 余美丽, 邢宏杰, 等.低温预贮处理对冷藏水蜜桃冷害和品质的影响[J]. 农业工程学报, 2010, 26(6): 334-338
[4]	Lurie S, Crisosto C H. Chilling injury in peach and nectarine[J]. Postharvest Biology and Technology, 2005, 37(3): 195-208
[5]	Cantín C M, Crisosto C H, Ogundiwin E A, et al. Chilling injury susceptibility in an intra-specific peach ((Prunus persica (L.) Batsch) progeny[J]. Postharvest Biology and Technology, 2010, 58(2): 79-87
[6]	Lewinsohn E, Schalechet F, Wilkinson J, et al. Enhanced Levels of the Aroma and Flavor Compound S-Linalool by Metabolic Engineering of the Terpenoid Pathway in Tomato Fruits[J]. Plant Physiology, 2001, 127(3):1256-1265
[7]	Engel K H, Ramming J D W, Flath R A, et al. Investigation of Volatile Constituents in Nectarines. 2. Changes in Aroma Composition during Nectarine Maturation[J]. Journal of Agricultural and Food Chemistry, 1988, 36(5): 1003-1006
[8]	Staudt M , Jackson B, El-aouni H, et al. Volatile organic compound emissions induced by the aphid Myzus persicae differ among resistant and susceptible peach cultivars and a wild relative[J]. Tree Physiology, 2010, 30(10): 1320-1334
[9]	Lombardo V A, Osorio S, Borsani J, et al. Metabolic Profiling during Peach Fruit Development and Ripening Reveals the Metabolic Networks That Underpin Each Developmental Stage[J]. Plant Physiology, 2011, 157(4): 1696-1710
[10]	Ayala-Zavala J F, Wang S Y, Wang C Y, et al. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit[J]. LWT-Food Science and Technology, 2004, 37(7): 687-695
[11]	Li Bin, JiaHui-juan, Zhang Xiao-meng. Effects of Fruit Pre-harvest Bagging on Fruit Quality of Peach (Prunus persica Batsch cv. Hujingmilu)[J]. Journal of Plant Physiology and Molecular Biology, 2006, 32(3):287-292
[12]	Wang Y J, Yang C X, Li S H, et al. Volatile characteristics of 50 peaches and nectarines evaluated by HP-SPME with GC-MS[J]. Food Chemistry, 2009, 116(1): 356-364
[13]	Eduardo I, Chietera G, Bassi D, et al. Identification of key odor volatile compounds in the essential oil of nine peach accessions[J]. Journal of the Science of Food and Agriculture, 2010, 90(7): 1146-1154
[14]	李明, 王利平, 张阳, 等. 水蜜桃品种间果香成分的固相微萃取-气质联用分析[J].园艺学报,2006,33(5):1071-1074
[15]	Vernin G, Vernin E, Vernin C, et al. Extraction and GC-MS-SPECMA data bank analysis of the aroma of Psidium guajava L. fruit from Egypt[J]. Flavour and Fragrance Journal, 1991, 6(2): 143-148
[16]	Xu Y, Fan W L, Qian M C. Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction[J]. Journal of Agricultural and Food Chemistry, 2007, 55(8): 3051-3057
[17]	Beekwilder J, Alvarez-Huerta M, Neef E, et al. Functional characterization of enzymes forming volatile esters from straw-berry and banana[J]. Plant Physiology, 2004, 135(4):1865-1878
[18]	Zhang B, Shen J Y, Wei W W, et al. Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening[J]. Journal of the Science of Food and Agriculture, 2010, 58(10): 6157-6165
[19]	González-Agüero M, Troncoso S, Gudenschwager O, et al. Differential expression levels of aroma-related genes during ripening of apricot (Prunus armeniaca L.) [J]. Plant Physiology and Biochemistry, 2009, 47(5): 435-440
[20]	Günther C S, Chervin C, Marsh K B, et al. Characterisation of two alcohol acyltransferases from kiwifruit (Actinidia spp.) reveals distinct substrate preferences[J]. Phytochemistry, 2011, 72(8): 700-710
[21]	El-Sharkawy I, Manríquez D, Flores F B, et al. Functional Characterization of a Melon Alcohol Acyl-transferase Gene Family Involved in the Biosynthesis of Ester Volatiles. Identification of the Crucial Role of a Threonine Residue for Enzyme Activity [J]. Plant Molecular Biology, 2005, 59(2): 345-362
[22]	冯燕青, 赵聪, 马乐园, 等.甜瓜果实醇酰基转移酶基因的克隆及表达分析[J]. 山东农业科学, 2009(5): 1-3
[23]	Aharoni A, Keizer L C P, Bouwmeester H J, et al. Identification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays[J]. The Plant Cell, 2000, 12(5):647-661
[24]	Cumplido-Laso G, Medina-Puche L, Moyano E, et al. The fruit ripening-related gene FaAAT2 encodes an acyl transferase involved in strawberry aroma biogenesis[J]. Journal of Experimental Botany,2012,63(11):4275-4290
[25]	Souleyre E J F, Greenwood D R, Friel E N, et al. An alcohol acyl transferase from apple (cv. Royal Gala), MpAAT1, produces esters involved in apple fruit flavor[J]. FEBS Journal, 2005, 272(12): 3132-3144
[26]	Balbontín C, Gaete-Eastman C, Fuentes L, et al. VpAAT1, a Gene Encoding an Alcohol Acyltransferase, Is Involved in Ester Biosynthesis during Ripening of Mountain Papaya Fruit[J]. Journal of Agricultural and Food Chemistry, 2010, 58 (8): 5114-5121
[27]	Xi W P, Zhang B, Shen J Y, et al. Intermittent warming alleviated the loss of peach fruit aroma-related esters by regulation of AAT during cold storage[J]. Postharvest Biology and Technology, 2012a, 74:42-48
[28]	Yahyaoui F E L, Wongs-Aree C, Latché A, et al. Molecular and biochemical characteristics of a gene encoding an alcohol acyl-transferase involved in the generation of aroma volatile esters during melon ripening[J]. European Journal of Biochemistry, 2002, 269(9): 2359-2366
[29]	Morales-Quintana L, Fuentes L, Gaete-Eastman C, et al. Structural characterization and substrate specificity of VpAAT1 protein related to ester biosynthesis in mountain papaya fruit[J]. Journal of Molecular Graphics and Modelling, 2010, 29(5): 635-642
[30]	Morales-Quintana L, Nu ez-Tobar M X, Moya-León M A, et al. Molecular Dynamics Simulation and Site-Directed Mutagenesis of Alcohol Acyltransferase: A Proposed Mechanism of Catalysis[J]. Journal of Chemical Information and Modeling, 2013, 53 (10): 2689-2700
[31]	Defilippi B G, Kader A A, Dandekar A M. Apple aroma: alcohol acyltransferase, a rate limiting step for ester biosynthesis, is regulated by ethylene[J]. Plant Science, 2005,168(5):1199-1210
[32]	Balbontín C, Gaete-Eastman C, Vergara M, et al. Treatment with 1-MCP and the role of ethylene in aroma development of mountain papaya fruit[J]. Postharvest Biology and Technology, 2007, 43(1): 67-77
[33]	Xi W P, Zhang B, Liang L, et al. Postharvest temperature influences volatile lactone production via regulation of acyl-CoA oxidases in peach fruit Plant[J]. Cell and Environment, 2012b, 35(3): 534-545
[34]	Aly M M, El-Agamy S Z A, Biggs R H. Ethylene production and firmness of peach and nectarine fruits as related to storage[J]. Proc Fla State Hort Soc, 1981(94):291-294
[35]	李杨昕, 王贵禧, 梁丽松. '大久保' 桃常温贮藏过程中香气成分变化及其与乙烯释放的关系[J]. 园艺学报, 2011, 38(1): 35-42
[36]	胡花丽, 梁丽松, 王贵禧, 等. 外源乙烯对CA贮藏桃果实MDA含量、PPO和LOX活性变化的影响[J]. 西北林学院学报, 2007, 22(3): 38-42
[37]	Marchler-Bauer A, Lu S, Anderson J B, et al. CDD: a Conserved Domain Database for the functional annotation of proteins[J]. Nucleic Acids Research, 2011, 39(1):225-229
[38]	Tamura K, Peterson D, Peterson N, et al. MEGA5: Molecular Evolutionary Genetics Analysis using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods[J]. Molecular Biology and Evolution, 2011, 28(10): 2731-2739
[39]	Tong Z G, Gao Z H, Wang F, et al. Selection of reliable reference genes for gene expression studies in peach using real-time PCR [J]. BMC Molecular Biology, 2009, 10:71(doi:10.1186/1471-2199-10-71)
[40]	Livak K J and Schmittgen T D. Analysis of Relative Gene Expression Data Using Real-Time Quantitative PCR and the 2^-△△C_T Method[J]. Methods, 2001(25): 402-408
[41]	魏好程. 桃果实采后贮藏保鲜及其品质控制的研究 . 儋州:华南热带农业大学, 2005
[42]	Camps C, Guilermin P, Mauget J C, et al. Data analysis of penetrometric force/displacement curves for the characterization of whole apple fruits[J]. Journal of Texture Studies, 2005, 36(4): 387-401
[43]	胡花丽,梁丽松, 李鹏霞, 等. 外源乙烯对CA 贮藏桃果实内源乙烯生物合成的影响[J]. 保鲜与加工, 2008(48):34-37
[44]	Sánchez G, Venegas-Calerón M, Salas J J, et al. An integrative "omics" approach identifies new candidate genes to impact aroma volatiles in peach fruit[J]. BMC Genomics, 2013, 14:343(doi:10.1186/1471-2164-14-343)
[45]	席万鹏, 郁松林, 周志钦.桃果实香气物质生物合成研究进展[J]. 园艺学报, 2013, 40(9): 1679-1690
[46]	Burg S P, Burg E A. Role of Ethylene in Fruit Ripening[J]. Plant Physiol, 1962, 37(2): 179-189
[47]	Saltveit M E. Effect of ethylene on quality of fresh fruits and vegetables[J]. Postharvest Biology and Technology, 1999, 15(3): 279-292
[48]	Nath P, Trivedi P K, Sane V A, et al. Role of Ethylene in Fruit Ripening[M]// Khan N A. Ethylene Action in Plants Germany Berlin Heidelberg:Springer-Verlag,2006:151-186(10.1007/978-3-540-32846-9_8)
[49]	Barry C S, Giovannoni J J. Ethylene and Fruit Ripening[J]. Journal of Plant Growth Regulation, 2007, 26(2): 143-159
[50]	Hayama H, Shimada T, Fujii H, et al. Ethylene-regulation of fruit softening and softening-related genes in peach[J]. Journal of Experimental Botany, 2006, 57(15): 4071-4077
[51]	Ortiz A, Graell J, López M L, et al. Volatile ester-synthesising capacity in 'Tardibelle' peach fruit in response to controlled atmosphere and 1-MCP treatment[J]. Food Chemistry, 2010, 123(3): 698-704
[52]	Vendramini A L,Trugo L C. Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity[J]. Food Chemistry, 2000, 71(2): 195-198
[53]	Schaffer R J, Friel E N, Souleyre E J F, et al. A genomics approach reveals that aroma production in apple is controlled by ethylene predominantly at the final step in each biosynthetic pathway[J]. Plant Physiology, 2007, 144 (4): 1899-1912
[54]	Li D P, Xu Y F, Xu G M, et al. Molecular cloning and expression of a gene encoding alcohol acyltransferase (MdAAT2) from apple (cv. Golden Delicious) [J]. Phytochemistry, 2006, 67(7): 658-667
[55]	King A, Nam J W, Han J, et al. Cuticular wax biosynthesis in petunia petals: cloning and characterization of an alcohol-acyltransferase that synthesizes wax-esters[J]. Planta, 2007, 226(2):381-394

Cloning, Characterization and Expression of Alcohol Acyltransferase Gene which Responses to Exogenous Ethylene in Peach Fruit

Abstract

References

Proportional views

通讯作者: 陈斌, bchen63@163.com

Proportional views

Cloning, Characterization and Expression of Alcohol Acyltransferase Gene which Responses to Exogenous Ethylene in Peach Fruit

HTML

Catalog

Export File

Citation

Format

Content