New progress in strawberry fruit flavor quality

The flavor of cultivated strawberries (Fragaria × ananassa) is primarily determined by their characteristic volatile compounds, which greatly influence consumer preference and overall satisfaction. One of the key aroma compounds in strawberries is furanone, which significantly contributes to their flavor. Understanding the molecular regulation of fruit aroma compounds can provide valuable insights for enhancing fruit flavor quality. Recent research suggests that DNA methylation, a process of chemical modification of DNA, plays a vital role in fruit ripening in horticultural crops. However, the specific role of DNA methylation in regulating furanone biosynthesis, a key trait associated with fruit flavor, is yet to be fully understood.

A research paper titled “DNA methylation mediated by RdDM pathway and demethylation affects furanone accumulation through regulation of QUINONE OXIDOREDUCTASE in strawberry” was recently published online by Professor Kunsong Chen’s team at Zhejiang University in the journal Horticulture Research.

The study reports on the role of DNA methylation in the biosynthesis of furanone in strawberries. The enzyme Strawberry quinone oxidoreductase (FaQR) is crucial for furanone biosynthesis, and one of its homologs, FaQR3, contributes to approximately 50% of FaQR transcripts in the strawberry cultivar ‘Yuexin’, indicating its significant role in furanone biosynthesis.

The researchers characterized the levels of DNA methylation, FaQR3 transcript, and furanone content during fruit ripening and after the application of a DNA methylation inhibitor. They found a negative correlation between the DNA methylation level of the FaQR3 promoter and both FaQR3 expression and furanone accumulation. This suggests that DNA methylation may play a role in furanone biosynthesis by regulating FaQR3 expression and responding to different temperatures consistently.

In addition, the study investigated the involvement of the RNA-directed DNA methylation (RdDM) pathway in the DNA methylation of the FaQR3 promoter. The transient expression of a gene called FaAGO4, which is part of the RdDM pathway, and the analysis of 24-nt siRNAs (small interfering RNAs) suggested that DNA methylation in the FaQR3 promoter is mediated by the RdDM pathway. Furthermore, the researchers found evidence that the demethylation pathway may also be involved in regulating furanone accumulation through transient RNA interference of a gene called FaDML.

These findings provide new insights into the role of DNA methylation and demethylation in influencing flavor quality during strawberry fruit ripening. The study contributes to our understanding of the metabolic regulation network of plant volatiles and offers a basis for improving fruit flavor quality.

 

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