This study presents a detailed analysis and interplay of the phenolics, relative gene expression and quality parameters during ripening of ‘Leccino’ olive fruit pulp and skin at seven maturity indexes, in the phenylpropanoid and flavonoid pathways. Tissue-specific gene expression analysis revealed statistically higher expression levels for eight genes in the skin. The only exception was anthocyanidin synthase (ANS), which expression level was statistically higher in the pulp. Our results confirm that the important role in olives of the anthocyanin composition have flavonoid 3′-hydroxylase (F3′H) and flavonoid-3′,5′-hydroxylase (F3′5′H) in both tissues. The phenolic content was mostly statistically higher in the skin than in the pulp and generally increased in both tissues during ripening. A notable shift in phenolic compounds occurs between maturity index 3 and 4, when the skin of the fruit turns completely purple. Results from this study highlight the intricate dynamics of physiological processes and biochemical mechanisms in the phenylpropanoid and flavonoid pathways in olive fruit. The findings also underscore the relationship between phenolic content, relative gene expression, and quality parameters, particularly in relation to color development during ripening in different olive fruit tissues. Our conclusions can be used by growers to improve the quality of fruit and consequently the quality of olive oil or other final products.

中文翻译：

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“Leccino”品种橄榄（Olea europaea L.）成熟过程中苯丙素和类黄酮途径中酚类化合物与基因表达的相互作用


本研究详细分析了“Leccino”橄榄果肉和果皮成熟过程中苯丙素和类黄酮途径中酚类物质、相关基因表达和质量参数在七个成熟指数下的相互作用。组织特异性基因表达分析显示，皮肤中八个基因的表达水平在统计上较高。唯一的例外是花青素合酶（ANS），其在果肉中的表达水平在统计学上较高。我们的结果证实，在橄榄的花青素成分中起重要作用的有类黄酮3′-羟化酶(F3′H)和类黄酮3′,5′-羟化酶(F3′5′H)在两种组织中。果皮中的酚类含量在统计上大多高于果肉中的酚类含量，并且在成熟过程中两种组织中的酚类含量通常都会增加。当果皮完全变成紫色时，酚类化合物在成熟度指数 3 和 4 之间发生显着变化。这项研究的结果强调了橄榄果实中苯丙素和类黄酮途径的生理过程和生化机制的复杂动态。研究结果还强调了酚类含量、相对基因表达和质量参数之间的关系，特别是与不同橄榄果实组织成熟过程中颜色变化的关系。种植者可以使用我们的结论来提高水果的质量，从而提高橄榄油或其他最终产品的质量。