Divergent volatilomes between wild and cultivated strawberries: MYB transcription factors underlie flavor differences

IF 4.8 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2025-12-01 Epub Date: 2025-11-04 DOI:10.1016/j.fochms.2025.100323

Mingzheng Duan , Kangjian Song , Ting Jiang , Xiaoting Fu , Huaming Lei , Jieming Feng , Congjing Chen , Xiande Duan , Shunqiang Yang , Muhammad Junaid Rao

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引用次数: 0

Abstract

Strawberry (Fragaria spp.) flavor is shaped by a complex interplay of volatile organic compounds (VOCs) and their regulation by MYB transcription factors, yet the genetic and biochemical divergence between wild and cultivated varieties remains poorly understood. This study employed integrated transcriptomic and metabolomic analyses to compare a wild strawberry (F. nilgerrensis) with cultivated (F. × ananassa) varieties. We identified distinct volatile signatures: cultivated fruits were enriched in fruity-floral volatiles such as nerolidol, methyl anthranilate, and various esters, whereas the wild genotype accumulated stress-associated metabolites like geranyl acetate and 2,3-dihydroxy-benzoic acid. Expression profiling revealed key MYB transcription factors (e.g., FxaYL_542g0723070, FxaYL_512g0659290) whose abundance strongly correlated with these divergent phenylpropanoid and terpenoid volatile profiles. These findings reveal a metabolic trade-off in cultivated strawberries; whereby sensory traits are enhanced relative to defense mechanisms. This comparison provides molecular targets for breeding strawberries with enhanced flavor and resilience. This work advances our understanding of strawberry aroma biochemistry and offers a strategic roadmap for developing cultivars with superior flavor and resilience.

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野生草莓和栽培草莓的挥发物差异：MYB转录因子是风味差异的基础

草莓（Fragaria spp.）的风味是由挥发性有机化合物（VOCs）及其MYB转录因子调控的复杂相互作用形成的，但野生品种和栽培品种之间的遗传和生化差异仍然知之甚少。本研究采用综合转录组学和代谢组学分析比较了野生草莓（f.n ilgerrensis）和栽培草莓（f.x ananassa）品种。我们发现了不同的挥发性特征：栽培水果富含果花挥发物，如橙花醇、甲酰苯甲酸和各种酯，而野生基因型积累了与胁迫相关的代谢物，如香叶乙酸酯和2,3-二羟基苯甲酸。表达谱揭示了关键的MYB转录因子（如FxaYL_542g0723070， FxaYL_512g0659290），其丰度与这些不同的苯丙烷和萜类化合物挥发谱密切相关。这些发现揭示了栽培草莓的代谢权衡；感官特征相对于防御机制得到增强。这一比较为培育具有更好风味和弹性的草莓提供了分子靶标。本研究促进了我们对草莓香气生物化学的认识，并为培育具有优良风味和韧性的草莓品种提供了战略路线图。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.