Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 66, Issue 24, Pages 6142-6150Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.8b01435
Keywords
aroma biosynthetic genes; banana fruit; bZIP; gene expression; transcriptional regulation; ripening
Funding
- National Key R&D Program of China [2016YFD0400103]
- Zhujiang New Star of Science and Technology of Guangzhou City [201506010080]
- National Natural Science Foundation of China [31772021]
- China Agriculture Research System [CARS-31-11]
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The transcriptional regulation of aroma formation genes remains poorly understood in the banana. In this work, we found that the expressions of a subset of aroma biosynthetic genes including MaOMT1, MaMT1, MaGT1, MaBCAT1, MaACY1, MaAGT1, and BanAAT, as well as two bZIP genes, MabZIP4 and MabZIPS, were down-regulated when prestored at 7 degrees C compared to those prestored at 22 degrees C during the ripening process of banana. Furthermore, MabZIP4 and MabZIPS were shown to be able to activate the transcription of these aroma biosynthetic genes. Importantly, MabZIP4 directly binds to BanAAT promoter, while MabZIPS binds to the promoters of MaMT1, MaACY1, MaAGT1, and BanAAT via the G-box motif, implicating the diverse functional significances of MabZIPs in controlling aroma biosynthesis in banana. Overall, this work sheds new insights on the understanding of transcriptional regulatory mechanisms associated with aroma formation during banana ripening.
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