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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

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