提高芒果果实品质的生理学、转录组学、蛋白质组学、代谢组学和分子遗传学方法的进展,Journal of Agricultural and Food Chemistry

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提高芒果果实品质的生理学、转录组学、蛋白质组学、代谢组学和分子遗传学方法的进展
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2022-12-27 , DOI: 10.1021/acs.jafc.2c05958
Sagar Datir _{1,

2} , Sharon Regan ₁

Affiliation

芒果 ( Mangifera indicaL.) 是一种营养价值高、味道鲜美、香气诱人的重要水果。由于其抗氧化和治疗潜力，芒果果实在生化和生药学研究中受到特别关注。水果品质决定了消费者的接受度，因此，了解水果发育、成熟、成熟和贮藏的生理、生化和分子基础至关重要。转录组学、代谢组学、蛋白质组学和分子遗传学方法已经鉴定出与提高芒果果实品质相关的关键基因、代谢物、候选蛋白质和数量性状位点。决定果实品质的主要途径包括氨基酸代谢、植物激素信号传导、碳水化合物代谢和运输，细胞壁的生物合成和降解，类黄酮和花青素的生物合成，以及类胡萝卜素的代谢。多聚半乳糖醛酸酶、角质合酶、果胶甲酯酶、果胶酸裂解酶、β-半乳糖苷酶和乙烯生物合成酶的表达与芒果果实成熟、风味、硬度、软化等品质过程相关，而参与MAPK信号通路的基因，热休克蛋白、激素信号和苯丙素生物合成与疾病有关。代谢组学确定了挥发物、有机酸、氨基酸和各种其他化合物，这些化合物决定了芒果果实的特征风味和香气。分子标记根据地理来源区分芒果品种。遗传连锁图谱和数量性状位点研究确定了基因组中与重要经济性状相关的区域。该综述总结了组学技术的应用及其在理解芒果果实生理学方面的潜在应用及其在未来芒果育种中的用途。

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Advances in Physiological, Transcriptomic, Proteomic, Metabolomic, and Molecular Genetic Approaches for Enhancing Mango Fruit Quality

Mango (Mangifera indica L.) is a nutritionally important fruit of high nutritive value, delicious in taste with an attractive aroma. Due to their antioxidant and therapeutic potential, mango fruits are receiving special attention in biochemical and pharmacognosy-based studies. Fruit quality determines consumer’s acceptance, and hence, understanding the physiological, biochemical, and molecular basis of fruit development, maturity, ripening, and storage is essential. Transcriptomic, metabolomic, proteomic, and molecular genetic approaches have led to the identification of key genes, metabolites, protein candidates, and quantitative trait loci that are associated with enhanced mango fruit quality. The major pathways that determine the fruit quality include amino acid metabolism, plant hormone signaling, carbohydrate metabolism and transport, cell wall biosynthesis and degradation, flavonoid and anthocyanin biosynthesis, and carotenoid metabolism. Expression of the polygalacturonase, cutin synthase, pectin methyl esterase, pectate lyase, β-galactosidase, and ethylene biosynthesis enzymes are related to mango fruit ripening, flavor, firmness, softening, and other quality processes, while genes involved in the MAPK signaling pathway, heat shock proteins, hormone signaling, and phenylpropanoid biosynthesis are associated with diseases. Metabolomics identified volatiles, organic acids, amino acids, and various other compounds that determine the characteristic flavor and aroma of the mango fruit. Molecular markers differentiate the mango cultivars based on their geographical origins. Genetic linkage maps and quantitative trait loci studies identified regions in the genome that are associated with economically important traits. The review summarizes the applications of omics techniques and their potential applications toward understanding mango fruit physiology and their usefulness in future mango breeding.

更新日期：2022-12-27

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