Differences in PpAAT1 Activity in High- and Low-Aroma Peach Varieties Affect <i>γ</i>-Decalactone Production
Bin Peng, Mingliang Yu, Binbin Zhang, Jianlan Xu, Ruijuan Ma
Abstract
from cv Fenghuayulu in cv Achutao restored γ-decalactone levels to those measured in 'Fenghuayulu', confirming the specific contribution of PpAAT1 to the formation of this key aroma compound. These results show how the biosynthesis of the peach aroma compound γ-decalactone is compromised in some low-aroma cultivars and illustrate the physiological role of PpAAT1 in plant lactone biosynthesis.
Topics & Concepts
Affect (linguistics)AromaProduction (economics)HorticultureBiologyFood sciencePsychologyCommunicationEconomicsMicroeconomicsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPlant Gene Expression Analysis