부산대학교 도서관

'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. [ABSTRACT FROM AUTHOR]