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Characteristics of key aroma components in blueberry fruits and the regulatory mechanism of aroma formation.

Xing Wei,Xiaomin Wang,X. Ping,Yaqiong Wu,Wenlong Wu,L. Lyu,Weilin Li

Published 2025 in Plant physiology and biochemistry : PPB

ABSTRACT

Blueberry fruits of different varieties have characteristic aromas. We selected two southern highbush varieties, 'O'Neal' (high aroma, 'ON') and 'Misty' (low aroma, 'MY') and one rabbtieye cultivar 'Pink Lemonade' (unique aroma, 'PL'), to analyze the changes in fruit flavor quality during different periods and perform metabolic and transcriptomic analyses of mature fruits. The results showed that the types and numbers of metabolites contained in the three varieties were similar, but the contents were very different: 'ON' contains more eucalyptol and 2-pentyl furan, 'MY' contains more eucalyptol and 2-decanone, and 'PL' contains more beta-maaliene and 2-pentyl furan. Significantly different differentially expressed genes (DEGs) were enriched in the biosynthetic pathways of terpenoids, flavonoids and phenylpropanoids, and nine genes were screened as candidate genes. The qRT-PCR detection results showed that the expression levels of the three PAL genes in the 'ON' fruit were significantly higher than 'MY' and 'PL', which may be the reason why this variety has the most intense aroma among the three varieties. In comparison, the relatively high expression of the BGLU46 gene in 'PL' might be the reason for its unique aroma. The results of this study lay the foundation for further research on the mechanism of blueberry aroma formation and the selection and breeding of highly aromatic blueberry varieties.

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