桃的颜色、酸度和香气的转录串音。

IF 17.3 1区生物学 Q1 PLANT SCIENCES

Trends in Plant Science Pub Date : 2025-04-22 DOI:10.1016/j.tplants.2025.04.003

Jessica A S Barros, Adriano Nunes-Nesi, Alisdair R Fernie, Wagner L Araújo

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引用次数: 0

摘要

颜色和风味是水果的关键品质特征。Chen等人利用新构建的桃泛基因组证明，已知的桃果实颜色调节因子PbBL基因也有助于苹果酸盐的积累。这一发现，连同之前的研究，揭示了一种转录机制，共同调节桃子的多种性状。

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Transcriptional crosstalk linking color, acidity, and aroma in peach.

Color and flavor are key quality traits in fruits. Using a newly constructed peach pangenome, Chen et al. demonstrated that the PbBL gene, a known regulator of peach fruit color, also contributes to malate accumulation. This finding, along with previous studies, unveils a transcriptional mechanism that co-regulates multiple traits in peaches.

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来源期刊

Trends in Plant Science 生物-植物科学

CiteScore

31.30

自引率

2.00%

发文量

196

审稿时长

6-12 weeks

期刊介绍： Trends in Plant Science is the primary monthly review journal in plant science, encompassing a wide range from molecular biology to ecology. It offers concise and accessible reviews and opinions on fundamental plant science topics, providing quick insights into current thinking and developments in plant biology. Geared towards researchers, students, and teachers, the articles are authoritative, authored by both established leaders in the field and emerging talents.