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Introduction: Loquat is a native plant in China that blooms at low temperatures in early winter, and the floral fragrance volatiles from the petals and stamens of loquats' flowers are attractive to wild pollinators like Chinese honeybees. Thus, it was necessary to reveal the biosynthesis of floral fragrance and hormone regulation involved in the insect pollination of loquats' flowers.
Methods: Here, the volatile contents of petals and stamens were significantly higher than those of other parts of the loquat flower through the analysis of GC, and a key loquat flowers' compound 4-methoxybenzaldehyde has the highest content among all volatile components. The transcriptomics of six samples of loquat flowers' petals and stamens at different developmental stages of bud (Bu), exposed (Ex), and bloom (Bl) were obtained.
Results: PCA analysis indicates that petals developed earlier than stamens due to the number of up-regulated petal genes being much higher than that of stamens in the bud stage, and the number of up-regulated stamen genes increasing rapidly at the stages of exposed and bloom. KEGG analysis revealed that petals and stamens DEGs were enriched in two pathways of plant hormone signal transduction and phenylpropanoid biosynthesis. Among them, some key genes related to the synthesis of the fragrance components were screened, and showing a strong positive correlation with phenethyl alcohol and 4-methoxybenzaldehyde. The synthesis of hormones such as gibberellin and growth hormone were also screened. Finally, real-time PCR was used to validate the screening of 12 genes related to floral fragrance and hormone synthesis. Except for (1-Aminocyclopropane-1-carboxylate oxidase), most other genes located in the petals were expressed in significantly higher abundance than in the stamens. Among these, the expression of (Phenylacetaldehyde synthetase), (O-methyltransferase), (Gibberellin 2--dioxygenase) were consistent with the development of loquat flower.
Discussion: Their high expression promoted the synthesis and release of floral fragrance and then may effectively attract pollinators. This study enriches the molecular mechanism of the release, synthesis and regulation of loquat floral fragrances and provides a theoretical basis for the co-evolutionary pollination between Chinese honey bees and loquat flowers in early winter.
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http://dx.doi.org/10.3389/fpls.2025.1574771 | DOI Listing |
Mol Hortic
September 2025
Beijing Key Laboratory of Development and Quality Control of Ornamental Crops, Department of Ornamental Horticulture, China Agricultural University, Beijing, 100193, China.
Floral fragrance is essential for the attraction of pollinators and responses to biotic and abiotic stresses. It also enhances the quality and economic value of plants. Phytohormones, acting as key signaling molecules, are crucial roles in regulating plant growth and development.
View Article and Find Full Text PDFJ Food Sci
September 2025
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei, China.
Liqueur koji-fermented foxtail millet beverages offer distinctive flavors and health benefits, but the interrelationships among flavor compounds, sensory properties, and antioxidant activity remain unelucidated. This study systematically mapped dynamic changes across a standardized 72 h fermentation using chromatographic, electronic sensory approaches, and antioxidant assays. Key results revealed glucose, lactic acid, and succinic acid as primary taste-active indicators through HPLC.
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January 2026
Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, 28 Ag. Spyridonos St., Egaleo, 12243, Greece. Electronic address:
Zygosaccharomyces bailii is a non-conventional wine yeast, traditionally recognized for its spoilage potential in food and beverages. However, strain-level variability within this species presents an opportunity to identify efficient, non-spoilage strains with promising applications as wine starter cultures. The aim of this study was to investigate the interaction between indigenous strains of Saccharomyces cerevisiae and Z.
View Article and Find Full Text PDFMetabolites
August 2025
Jiangsu Key Laboratory for Conservation and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Nanjing 210014, China.
: and are valuable evergreen trees recognized for their unique aromas and ecological significance, yet the organ-related distribution and functional implications of aroma-active volatiles remain insufficiently characterized. : In this study, we applied an integrated GC-MS-based volatile metabolomics approach combined with a relative odor activity value (rOAV) analysis to comprehensively profile and compare the volatile metabolite landscape in the seeds and leaves of both species. : In total, 1666 volatile compounds were putatively identified, of which 540 were inferred as key aroma-active contributors based on the rOAV analysis.
View Article and Find Full Text PDFFood Chem
August 2025
Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City/College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Chongqing Tea Technology and Inno
Leaf color, a vital phenotypic trait, influences the flavor quality of tea. This study investigated the flavor and metabolite profiles of hawk black tea (HBT) processed from leaves of different colors. Sensory evaluation revealed that purple-leaf HBT (PHBT) exhibited prominent floral-fruity notes, green-leaf HBT (GHBT) showed fresh camphoraceous characteristics, while mixed-leaf HBT (MHBT) demonstrated optimal flavor with the highest overall acceptability.
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