Celery (Apium graveolens L.) is an important vegetable crop cultivated worldwide for its medicinal properties and distinctive flavor. Volatile organic compound (VOC) analysis is a valuable tool for the identification and classification of species. Currently, less research has been conducted on aroma compounds in different celery varieties and colors. In this study, five different colored celery were quantitatively analyzed for VOCs using HS-SPME, GC-MS determination, and stoichiometry methods. The result revealed that γ-terpinene, d-limonene, 2-hexenal,-(E)-, and β-myrcene contributed primarily to the celery aroma. The composition of compounds in celery exhibited a correlation not only with the color of the variety, with green celery displaying a higher concentration compared with other varieties, but also with the specific organ, whereby the content and distribution of volatile compounds were primarily influenced by the leaf rather than the petiole. Seven key genes influencing terpenoid synthesis were screened to detect expression levels. Most of the genes exhibited higher expression in leaves than petioles. In addition, some genes, particularly AgDXS and AgIDI, have higher expression levels in celery than other genes, thereby influencing the regulation of terpenoid synthesis through the MEP and MVA pathways, such as hydrocarbon monoterpenes. This study identified the characteristics of flavor compounds and key aroma components in different colored celery varieties and explored key genes involved in the regulation of terpenoid synthesis, laying a theoretical foundation for understanding flavor chemistry and improving its quality.

Characterization of Volatile Organic Compounds in Five Celery (Apium graveolens L.) Cultivars with Different Petiole Colors by HS-SPME-GC-MS.

The aroma of fruit is an important indicator that reflects the quality of its flavor. The ‘Nanguo’ pear (Pyrus ussuriensis Maxim.) is a typical fruit in Liaoning Province, China, that has an attractive aroma during fruit ripening. Fruit volatile compounds are primarily composed of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. The primary characteristic volatile compounds of the ‘Nanguo’ pear are esters. The contents of aldehydes decrease, and the contents of esters increase as the fruit ripens. The aroma changes from ‘green’ to ‘fruity.’ Thus, it has been a favorite of consumers in China and throughout the world for its attractive aroma. This review systematically summarizes advances in the research methods, components, types and biosynthetic pathways of volatile compounds, and the factors that affect the aroma volatiles in the ‘Nanguo’ pear, particularly the regulation by hormones that has been studied in recent years and delineates the research problems and prospects. The aim is to provide critical information for further research on the qualities of fruit flavor and provide a more scientific basis to improve the quality of fruit flavor during the development and storage of the ‘Nanguo’ pear.

/pdf/the-aroma-volatile-in-nanguo-pear-a-review-1v7optn6.pdf

The Aroma Volatile in ‘Nanguo’ Pear: A Review

Characterization and expression analysis of basic leucine zipper (bZIP) transcription factors responsive to chilling injury in peach fruit

'Nanguo' pear emitted a rich aroma when entirely ripe. The six-carbon (C6) volatiles, including the aldehydes, 2-hexenal, and hexanal, as well as their corresponding alcohols and esters which are derived from lipoxygenase pathway are the important volatile components in 'Nanguo' pears. However, the transcriptional regulation mechanism of aroma synthesis of 'Nanguo' pears remains largely unknown. bZIP transcription factors (TFs) mediate different developmental processes in plants. In this study, we identified and characterized a bZIP TF that is highly expressed and induced in 'Nanguo' pear fruits at the mature stage. The content of fatty acid-derived volatiles increased significantly in transgenic pears and tomatoes of PubZIP914 overexpression. Meanwhile, PubZIP914 could regulate PuLOX3.1 by binding directly to PuLOX3.1 promoter. The results of this study provide evidence demonstrating how bZIP transcription factors regulate fatty acid-derived volatiles biosynthesis during pear fruit ripening. 

bZIP Transcription Factor PubZIP914 Enhances Production of Fatty Acid-derived Volatiles in Pear.

Plants produce and emit a wide array of aroma compounds. These aroma compounds are extensively utilized in cosmetics, healthcare, and the food industry. In the last few years, the research on aroma compounds has made great progress. For some valuable economic crops including gain crops, fruits, vegetables and flowers, the main fragrance compounds have been identified. In this review, we summarized the important role and great potential of aroma compounds for crops and humans. Aroma compounds mainly originate from four major biosynthetic pathways in plants, including fatty acid, amino acid, terpenoid and carotenoid pathways, producing all kinds of substances including esters, alcohols, aldehydes, ketones, terpene, and sulfur compounds, etc. Importantly, we discussed the development of genetic engineering and its application potential in enhancing plant fragrance, especially the CRISPR/Cas9 system. We hope this review will provide insights into the fragrance improvement of the economic crops. 

Understanding and engineering of aroma compounds in crops

Transcriptome, Lipidome, and Phytohormone Analyses Elucidate the Mechanism of Chilling Injury During Postharvest Cold Storage in Different Cold-Sensitive Peach Fruit

"‘Zhongyoupanweimei’: A Flat Nectarine Cultivar from the Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences" published on Dec 2022 by American Society for Horticultural Science. 

/pdf/zhongyoupanweimei-a-flat-nectarine-cultivar-from-the-19xwecm4.pdf

‘Zhongyoupanweimei’: A Flat Nectarine Cultivar from the Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences

Interaction between PpERF5 and PpERF7 enhances peach fruit aroma by upregulating PpLOX4 expression.

The storage of peach fruits at 4–5 °C can easily lead to chilling injury and greatly reduce the quality and commercial value of peach fruits. In this study, two kinds of peach fruits (CX and CM) were selected to analyze the mechanisms of chilling injury in fruits with different chilling sensitivity by means of their lipidomic, transcriptome, and dynamic changes in plant hormones. We found that the ethylene, abscisic acid (ABA), and lipid contents changed differently between CX and CM. The ABA and dilactosyl diacylglycerol (DGDG) contents significantly increased after refrigeration in CM fruit, leading to strong cold resistance. However, low temperatures induced a greater accumulation of ethylene, phospholipids, and ABA-GE in CX fruit than in CM fruit, eventually leading to more severe CI symptoms in CX fruit. Additionally, a transcriptional regulatory network for CM and CX fruits during cold storage was constructed, providing a new theoretical reference for the cultivation of cold-resistant peach cultivars and the development of postharvest preservation technology.

Preliminary Analysis, Combined with Omics of Chilling Injury Mechanism of Peach Fruits with Different Cold Sensitivities during Postharvest Cold Storage

Popular Tasks used by Researchers

How can I help with your research?

Get more enhanced response by uploading the PDFs you want me to reference.

No relevant PDFs in your library

SciSpace is the AI research assistant for academics. Run systematic literature reviews on 280M+ papers, and write papers with cited sources. Trusted by 1M+ students, PhDs & researchers.

SciSpace | AI for Research

We encountered an error while loading the panel. Please try refreshing the page.

Something went wrong

Analyze PDFs

Code & Manuscripts

Funding & Grants

Literature & Patents

Medical & Clinical Data

Systematic Review

Visualize & Present

Web & Data

Build a Google Scholar-like website for your research.

Build a website

Create charts and images for your research

Create a Chart

Write a paper for submission to a journal

Draft a manuscript

Patent Search

Design eye-catching scientific posters in minutes.

Scientific Poster Generation

Systematic Literature Review

Anyone with the link can view this chat. You can switch it back to private anytime.

One task is running at the moment. Your messages will be shown right after.

Drag and drop or click here to browse

Loved by <highlight>1 million+</highlight> researchers

Extract a list of specific topics and their sources from unstructured text

Topics

Compare and analyze relevant papers that matches with your search

Papers

Get insights from PDFs and bookmarked papers from your library

My library

Recent searches

Try searching for:

Catch AI-generated content in scholarly and non-scholarly content

{ai} Detector

Ai Writer

Get PDF Summaries, highlighted text explanations 

Chat with PDF

Effortlessly create in-text citations and bibliographies in APA and 2,500 other formats

Citation generator

Get explanations, summaries, and answers on academic papers

Ease up your research workflow with {scispace}'s cohort of exciting AI tools

Elevate your academic writing skills and convey your ideas the way you want

Paraphraser

Explore our range of reading and writing tools

Your file is being prepared and should be ready in a few minutes. If it's a large file, it might take a bit longer. You can close this window, and we'll email you the file when it's done.

You have reached a maximum limit of <strong>{limit}</strong> columns in the table. Remove at least <strong>1</strong> column to add or create another one.

Yule Miao

Author Tools

Chat about Author

Papers

Transcriptome, Lipidome, and Phytohormone Analyses Elucidate the Mechanism of Chilling Injury During Postharvest Cold Storage in Different Cold-Sensitive Peach Fruit

‘Zhongyoupanweimei’: A Flat Nectarine Cultivar from the Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences

Interaction between PpERF5 and PpERF7 enhances peach fruit aroma by upregulating PpLOX4 expression.

Preliminary Analysis, Combined with Omics of Chilling Injury Mechanism of Peach Fruits with Different Cold Sensitivities during Postharvest Cold Storage