Transcription-Associated Metabolomic Adjustments in  Cavity-Adjacent Flesh of 'Fengtangli' Plum Affected by Cracking Formation

Abstract

Internal cracking during the growth of 'Fengtangli' plums leads to cavity formation at maturity, accompanied by the gum-like substances (GM). To investigate the taste variations associated with these formations, we conducted metabolomic, transcriptomic, and hormone analyses on GM, the cavity-adjacent flesh (CF), and the normal flesh (NF). The results showed that GM and CF were enriched with flavonoids, phenolic acids, and terpenoids, while CF exhibited changes in sugars (glucose, D-fructose) and increased organic acid. CF had higher POD activity, lignin content, and phenolic compound accumulation than those of NF. Furthermore, levels of IAA and CK decreased, while JA, SA, and ABA significantly increased in CF. Transcriptomic analysis identified key genes, including PAL, POD, GH3.6, COI1, PYL4, PP2C and HXK3, contributing to the observed changes in CF. These findings suggest that cavity formation alters the flavor and hormone level of 'Fengtangli' plums and provides insights into the potential value of GM.

Keywords: 'Fengtangli' plums, Fruit cracking, Cavity formation, Gum, flavor