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您的检索式：作者名="Juanfang Lu"
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| 1 | SlMYB75,an MYB-type transcription factor,promotes anthocyanin accumulation and enhances volatile aroma production in tomato fruits显示文摘Genetic manipulation of genes to upregulate specific branches of metabolic pathways is a method that is commonly used to improve fruit quality.However,the use of a single gene to impact several metabolic pathways is difficult.Here,we show that overexpression of the single gene SlMYB75(SlMYB75-OE)is effective at improving multiple fruit quality traits.In these engineered fruits,the anthocyanin content reached 1.86mg g−1 fresh weight at the red-ripe stage,and these SlMYB75-OE tomatoes displayed a series of physiological changes,including delayed ripening and increased ethylene production.In addition to anthocyanin,the total contents of phenolics,flavonoids and soluble solids in SlMYB75-OE fruits were enhanced by 2.6,4,and 1.2 times,respectively,compared to those of wild-type(WT)fruits.Interestingly,a number of aroma volatiles,such as aldehyde,phenylpropanoid-derived and terpene volatiles,were significantly increased in SlMYB75-OE fruits,with some terpene volatiles showing more than 10 times higher levels than those in WT fruits.Consistent with the metabolic assessment,transcriptomic profiling indicated that the genes involved in the ethylene signaling,phenylpropanoid and isoprenoid pathways were greatly upregulated in SlMYB75-OE fruits.Yeast one-hybrid and transactivation assays revealed that SlMYB75 is able to directly bind to the MYBPLANT and MYBPZM cis-regulatory elements and to activate the promoters of the LOXC,AADC2 and TPS genes.The identification of SlMYB75 as a key regulator of fruit quality attributes through the transcriptional regulation of downstream genes involved in several metabolic pathways opens new avenues towards engineering fruits with a higher sensory and nutritional quality. | Wei Jian Haohao Cao Shu Yuan Yudong Liu Juanfang Lu Wang Lu Ning Li Jianhui Wang Jian Zou Ning Tang Chan Xu Yulin Cheng Yanqiang Gao Wanpeng Xi Mondher Bouzayen Zhengguo Li | 2019 | Horticulture Research2019，6，1： | 39 |
| 2 | Comparative Analysis of Three Types of Peaches:Identification of the Key Individual Characteristic Flavor Compounds by Integrating Consumers' Acceptability with Flavor Quality显示文摘In order to recognize the key flavor compounds influencing the consumers' choice for honey peach, nectarine, and flat peach and provide important information for orientation breeding, sugars, organic acids, and aroma volatiles in 3 types of peaches were examined by high performance liquid chromatography(HPLC) and gas chromatography–mass spectrometry(GC–MS) and their key individual characteristic flavor compounds were identified by multivariate analysis integrated with consumers' evaluation. No significant differences in sugar and organic acid were observed between 3 types of peaches. In hierarchical clustering analysis(HCA) and principal component analysis(PCA)models, 3 types of peaches could not be differentiated by sugars or organic acids, but could be identified completely by aroma volatiles or by flavor compounds. A partial least squares regression(PLSR) model revealed that the key individual characteristic volatiles in nectarine, honey peach, and flat peach are C9 compounds and terpenic compounds, norisoprenoids and C6 compounds, and benzaldehyde, γ-decalactone, andδ-dodecalactone, respectively. These results suggest that sugars and organic acids form the background flavor of peach fruit and lactones shape the typical peach aroma. However, the individual aroma volatiles play the decisive role in unique flavor determination of different types of peaches. | XI Wanpeng ZHENG Qiao LU Juanfang QUAN Junping | 2017 | Horticultural Plant Journal2017，3，1： | 8 |
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