Identification of Key Genes Controlling Flavor Changes During Jujube Fruit Development by Integrating Transcriptome and Metabolome Analysis
Xin Zhang | Xurui Wen | Wendi Xu | Yufeng Ren | Tianjun Wei | Hui Li | Jun Zhou | Zhanlin Bei
To elucidate the molecular mechanisms that underlie jujube (<i>Ziziphus jujuba</i>) flavor synthesis, we integrated transcriptomic and metabolomic analyses on the ‘Lingwuchangzao’ cultivar across seven developmental stages. Our multi-omics approach detected 750 metabolites, categorized into 11 primary and 35 secondary classes, with K-means clustering revealing significant stage-specific variations in sugars, alcohols, and organic acids. KEGG enrichment analysis identified differentially expressed genes (DEGs) in key metabolic pathways, including carbohydrate metabolism and plant hormone signal transduction, showing dynamic changes during development. Weighted gene co-expression network analysis (WGCNA) further pinpointed gene networks related to starch/sucrose and carbon metabolism, and eight novel genes linked to starch and fatty acid metabolism. Notably, the white ripening stage (BS) emerged as the critical phase for flavor compound accumulation, offering new molecular insights and targets for quality improvement.
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