Peach fruit PpNAC1 activates PpFAD3-1 transcription to provide ω-3 fatty acids for the synthesis of short-chain flavor volatiles

Volatile organic compounds (VOCs) derived from fatty acids are major contributors to fruit flavor and affect human preferences. The ω-3 fatty acid linolenic acid 3 (18:3) serves as an important precursor for synthesis of (E)-2-hexenal and (Z)-3-hexenol. These short-chain C6 VOCs provide unique fresh...

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Detalles Bibliográficos
Autores principales: Jin, Zhengnan, Wang, Jiaojiao, Cao, Xiangmei, Wei, Chunyan, Kuang, Jianfei, Chen, Kunsong, Zhang, Bo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9172071/
https://www.ncbi.nlm.nih.gov/pubmed/35685221
http://dx.doi.org/10.1093/hr/uhac085

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9172071/
https://www.ncbi.nlm.nih.gov/pubmed/35685221
http://dx.doi.org/10.1093/hr/uhac085

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