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  • Title: Volatile Compound and Gene Expression Analyses Reveal Temporal and Spatial Production of LOX-Derived Volatiles in Pepino (Solanum muricatum Aiton) Fruit and LOX Specificity.
    Author: Contreras C, Schwab W, Mayershofer M, González-Agüero M, Defilippi BG.
    Journal: J Agric Food Chem; 2017 Jul 26; 65(29):6049-6057. PubMed ID: 28669186.
    Abstract:
    Lipoxygenase (LOX) is an important contributor to aroma compounds in most fresh produce; however, little is known about the LOX pathway in pepino (Solanum muricatum Aiton) fruit. We explored the LOX aroma compounds produced by the flesh and the peel and identified eight putative LOX genes expressed in both tissues during fruit growth and development during two consecutive seasons. This study shows that pepino produces C5, C6, and C9 LOX-derived compounds. Odorant C9 volatiles were produced during immature stages with a concomitant decrease when the fruit ripens, whereas C5 and C6 compounds were formed throughout ripening. trans-2-Hexenal and its alcohol were produced in the peel, but not detected in the flesh. The expression of three genes, SmLOXD (putative 13-LOX), SmLOXB, and SmLOX5-like1 (putative 9-LOXs), increased during fruit ripening. These genes may account for aroma volatiles in pepino. Here, we discuss the possible roles of individual LOX genes in pepino.
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