The role and interaction between transcription factor NAC-NOR and DNA demethylase SlDML2 in the biosynthesis of tomato fruit flavor volatiles.

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第一作者： Ying,Gao

第一单位： Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China.

作者： Ying,Gao ^[1] ; Yujing,Lin ^[2] ; Min,Xu ^[1] ; Hanxiao,Bian ^[1] ; Chi,Zhang ^[1] ; Jingyu,Wang ^[1] ; Hanqing,Wang ^[1] ; Yaping,Xu ^[2] ; Qingfeng,Niu ^[2] ; Jinhua,Zuo ^[3] ; Da-Qi,Fu ^[4] ; Yu,Pan ^[5] ; Kunsong,Chen ^[1] ; Harry,Klee ^[6] ; Zhaobo,Lang ^[2] ; Bo,Zhang ^[1]

作者单位： Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China. ^[1] Shanghai Center for Plant Stress Biology, and National Key Laboratory of Plant Molecular Genetics, Center of Excellence in Molecular Plant Sciences, Chinese Academy of Sciences, Shanghai, 200032, China. ^[2] Institute of Agri-food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing, 100097, China. ^[3] Laboratory of Fruit Biology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China. ^[4] Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Southwest University, Chongqing, 400715, China. ^[5] Horticultural Sciences, Genetic Institute, University of Florida, Gainesville, FL, 32611, USA. ^[6]

关键词 DNA methylation epigenetics flavor volatiles fruit aroma fruit ripening tomato transcription factor

主题词 DNA(DNA);脂肪酸类(Fatty Acids);水果(Fruit);基因表达调控, 植物(Gene Expression Regulation, Plant);植物蛋白质类(Plant Proteins);转录因子(Transcription Factors)

DOI 10.1111/nph.18301

PMID 35686614

发布时间 2022-12-07

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