Multi-omics analysis of peach-like aroma formation in fruits of wild strawberry (Fragaria nilgerrensis)

Qiang Cao
,
Ni Zhu
,
Genqian Lan
,
Bo Yuan
,
Jian Wang
,
James Crabbe

Yunnan Agricultural University
,
Yunnan University
,
Chinese Academy of Sciences

Research Output: Contribution to journal Article Peer-review

Open access

Abstract

The unique fruity aroma of strawberries enhances their appeal to consumers. Fragaria nilgerrensis, a wild strawberry distributed in Southwest China and known for its distinctive peach-like aroma, represents a valuable resource for improving the fragrance of cultivated strawberries. However, the molecular mechanism underlying the peach-like aroma biosynthesis remains largely unexplored. In this study, we integrated metabolomic and transcriptomic data across four developmental stages of F. nilgerrensis fruits to construct a detailed profile of volatile organic compounds (VOCs) and the associated gene expression alterations during fruit maturation. Our findings reveal that γ-decalactone, δ-decalactone, and γ-undecalactone are the primary compounds responsible for the pronounced peach-like aroma, with their levels showing a significant correlation with the activity of the FngFAD2 enzyme. The silencing of the FngFAD2 gene through tobacco rattle viral (TRV) induction resulted in notable reductions in both the peach-like aroma and lactone content in the fruit. In addition, integrating dual luciferase assays, yeast one-hybrid (Y1H) and subcellular localization experiments, we also identified three transcription factors (FngDOF1.2, FngWRKY3, and FngWRI1) that enhance FngFAD2 expression. These findings elucidate the molecular regulatory network involved in the complex developmental process of peach-like flavor in strawberry fruits. Additionally, our research also provides a foundation for the utilization of the wild strawberry as well as improving the flavor and quality of cultivated strawberries.