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Characterization of the formation of key flavor volatiles in kiwifruit (Actinidia deliciosa) during storage by integrating

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Abstract

‘Cuixiang’ (Actinidia deliciosa) is recognized as a highly valued fruit with significant economic importance. Its distinctive and pleasant flavor sets it apart from other species of kiwifruit, contributing to its stellar reputation. However, the flavor profile of ‘Cuixiang’ kiwifruit is susceptible to change during storage, and the underlying mechanisms responsible for these changes have yet to be fully investigated. Herein, we conducted a comprehensive analysis of volatile profiles and transcriptome on ‘Cuixiang’ samples at different storage times, aiming to uncover the mechanism underlying the flavor biotransformation. A total of 63 volatiles were quantified by HS–SPME–GC–MS, of which 16 were identified as key compounds distinctive of aroma quality during storage by PLS-DA and OAV analysis. Besides, a total of 13,922 differentially expressed genes in fruits were identified and used to identify key candidate genes that may regulate volatiles during storage. The results of KEGG analysis showed that Achn072171, Achn270621, and Achn012241 were involved in the synthesis of key aroma compounds and verified by qRT-PCR. Weighted gene co-expression network analysis (WGCNA) showed that NAC and BHLH transcription factors were positively correlated with the expression of these genes. Our findings elucidate the underlying metabolic processes that regulate aroma during the storage of ‘Cuixiang’ kiwifruit, and the identification of key genes involved in flavor regulation presents promising targets for flavor regulation and quality assurance of ‘Cuixiang’ fruit.

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Data availability

The data supporting the findings of this study are available from the corresponding author upon reasonable request.

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Funding

This work was supported by the National Natural Science Foundation of China (Grant No. 32001825), Shaanxi Key Research and Development Program (Grant No. 2022NY-144 and 2021NY-177), Shaanxi Natural Science Foundation (Grant No. 2019JQ-665), Xi’an Agricultural Science and Technology Project (Grant No. 20193061YF049NS049 and 21NYYF0061), Special Support Plan of Shaanxi Province (TZ0432), Youth Teacher Independent Research Project (GK202207021), and Science and Technology Innovation Team of Shaanxi Province (2022TD-14).

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Author notes

  1. Peng Wang and Ping Zhan have equally contributed to this work.

Authors and Affiliations

  1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, Shaanxi, China

    Peng Wang, Ping Zhan, Ruihao Liu, Wanying He, Guitian Gao & Honglei Tian

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  1. Peng Wang
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  2. Ping Zhan
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  3. Ruihao Liu
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  4. Wanying He
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  5. Guitian Gao
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  6. Honglei Tian
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Contributions

PW and PZ: Data curation, Investigation, Methodology, Software, Writing—original draft. RL: Formal analysis, Software, Writing—original draft. WH: Project administration, Resources, Writing—review & editing. GG: Funding acquisition, Writing—review & editing. HT: Funding acquisition, Supervision.

Corresponding authors

Correspondence to Wanying He or Guitian Gao.

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The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.

Compliance with ethics requirements

In conducting the sensory analysis experiments for this study, we followed the ethical and professional guidelines established by the Institute of Food Science & Technology (IFST) in the United Kingdom. We took every precaution to ensure the rights and privacy of all participants throughout the research process. This included providing complete disclosure about study requirements and associated risks, obtaining written or verbal consent from participants, and refraining from disclosing any participant data without explicit permission. Additionally, we offered participants the option to withdraw from the study at any time.

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Wang, P., Zhan, P., Liu, R. et al. Characterization of the formation of key flavor volatiles in kiwifruit (Actinidia deliciosa) during storage by integrating. Eur Food Res Technol 250, 1017–1029 (2024). https://doi.org/10.1007/s00217-023-04440-5

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  • DOI: https://doi.org/10.1007/s00217-023-04440-5

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