Patterns of volatile diversity yield insights into the genetics and biochemistry of the date palm fruit volatilome

Flowers Jonathan M., Hazzouri Khaled M., Lemansour Alain, Capote Tiago, Gros-Balthazard Muriel, Ferrand Sylvie, Lebrun Marc, Amiri Khaled M. A., Purugganan Michael D.. 2022. Patterns of volatile diversity yield insights into the genetics and biochemistry of the date palm fruit volatilome. Frontiers in Plant Science, 13, 14 p.

Url - jeu de données - Entrepôt autre : https://doi.org/10.5061/dryad.mw6m905z8

Résumé : Volatile organic compounds are key components of the fruit metabolome that contribute to traits such as aroma and taste. Here we report on the diversity of 90 flavor-related fruit traits in date palms (Phoenix dactylifera L.) including 80 volatile organic compounds, which collectively represent the fruit volatilome, as well as 6 organic acids, and 4 sugars in tree-ripened fruits. We characterize these traits in 148 date palms representing 135 varieties using headspace solid-phase microextraction gas chromatography. We discovered new volatile compounds unknown in date palm including 2-methoxy-4-vinylphenol, an attractant of the red palm weevil (Rhynchophorus ferrugineus Olivier), a key pest that threatens the date palm crop. Associations between volatile composition and sugar and moisture content suggest that differences among fruits in these traits may be characterized by system-wide differences in fruit metabolism. Correlations between volatiles indicate medium chain and long chain fatty acid ester volatiles are regulated independently, possibly reflecting differences in the biochemistry of fatty acid precursors. Finally, we took advantage of date palm clones in our analysis to estimate broad-sense heritabilities of volatiles and demonstrate that at least some of volatile diversity has a genetic basis.

Mots-clés Agrovoc : composé de la flaveur, Phoenix dactylifera, acide organique, composé volatil, biochimie, Rhynchophorus, héritabilité génotypique, Rhynchophorus ferrugineus, teneur en glucides, flaveur, fruit (botanique), composé organique volatil

Mots-clés libres : Volatile organic compound, Aroma, Flavor, Fatty acid ester, Metabolic network, Volatilome

Agences de financement hors UE : Khalifa Center for Genetic Engineering and Biotechnology, Research Institute Centers, New York University Abu Dhabi

Auteurs et affiliations

• Flowers Jonathan M., New York University Abu Dhabi (ARE)
• Hazzouri Khaled M., New York University Abu Dhabi (ARE)
• Lemansour Alain, Date palm Research Center (SAU)
• Capote Tiago, New York University Abu Dhabi (ARE)
• Gros-Balthazard Muriel, New York University Abu Dhabi (ARE)
• Ferrand Sylvie, New York University Abu Dhabi (ARE)
• Lebrun Marc, CIRAD-PERSYST-UMR Qualisud (FRA)
• Amiri Khaled M. A., UAE University (ARE) - auteur correspondant
• Purugganan Michael D., New York University Abu Dhabi (ARE) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/611107/)

Métriques

[ Page générée et mise en cache le 2024-12-17 ]