Effect of light qualities on volatiles metabolism in maize (Zea mays L.) sprouts

Maize sprouts are currently studied as one of novel nutritional sprout foods with special flavor. This study focused on the influences of light qualities on volatiles accumulation in maize sprouts by integrating transcriptomic and metabolic works. Fatty acid derivatives, including nonadecane and n-hexadecanoic acid were highly existed in maize sprouts. Besides, aldehydes and apocarotenoids were accumulated in light qualities whereas unsaturated fatty acids and sesquiterpenoids were declined by light qualities. The enhancements on fatty acid and phenylpropanoids/benzenoids derivatives of blue light quality were stronger than that of red light quality. In addition, there were nuances between blue and white light qualities, hence blue light quality was supposed to be an alternative energy-saving choice for cultivating maize sprouts. A MYB transcription factor was upregulated in light qualities and might play negative roles on linolenic acid degradation. C2H2 probably involved in the discrepant accumulation of terpenoids in maize sprouts treated by blue and red light qualities. The specific MYBs and bHLHs were correlated with terpenoid biosynthesis while a PL1 gene served as a potential regulator on phenylalanine biosynthesis flux. These findings provided new tactics for volatiles accumulation in maize sprouts as well as new insight into the volatile regulatory mechanism.

Automated summary

This study investigated the effects of light qualities on volatiles accumulation in maize sprouts. The results showed that fatty acid derivatives, aldehydes, and apocarotenoids were highly accumulated in light qualities, while unsaturated fatty acids and sesquiterpenoids were decreased. The enhancements on fatty acid and phenylpropanoids/benzenoids derivatives were stronger in blue light quality compared to red light quality.