Transcriptomic analysis and volatile profiling reveals the regulatory mechanism of flavor volatiles in fresh-cut potatoes

References

• FAOSTAT.FAO Stat. Database.In.: Food and Agriculture Organization of the United Nations. Rome, Italy.2021
   Google Scholar
• Su, W.; Wang, J. Potato and Food Security in China. Am. J. Potato Res. 2019, 96(2), 100–101. DOI: 10.1007/s12230-018-09709-0.
   Web of Science ®Google Scholar
• Beals, K. A. Potatoes, Nutrition and Health. Am. J. Potato Res. 2019, 96(2), 102–110. DOI: 10.1007/s12230-018-09705-4.
   Web of Science ®Google Scholar
• Ezekiel, R.; Singh, N.; Sharma, S.; Kaur, A. Beneficial Phytochemicals in Potato—A Review. Food Res. Int. 2013, 50(2), 487–496. DOI: 10.1016/j.foodres.2011.04.025.
   Web of Science ®Google Scholar
• Fieldhouse, P. Food and Nutrition: Customs and Culture; New York, NY, USA: Springer, 2013.
   Google Scholar
• Zhang, H.; Fen, X.; Yu, W.; H-H, H.; DAI, X.-F. Dai X-F: Progress of Potato Staple Food Research and Industry Development in China. J. Integr. Agric. 2017, 16(12), 2924–2932. DOI: 10.1016/S2095-3119(17)61736-2.
   Web of Science ®Google Scholar
• Jansky, S. H. Potato Flavor. Am. J. Potato Res. 2010, 87(2), 209–217. DOI: 10.1007/s12230-010-9127-6.
   Web of Science ®Google Scholar
• Hu, W.; Guan, Y.; Ji, Y.; Yang, X. Effect of Cutting Styles on Quality, Antioxidant Activity, Membrane Lipid Peroxidation, and Browning in Fresh-Cut Potatoes. Food Biosci. 2021, 44, 101435. DOI: 10.1016/j.fbio.2021.101435.
   Web of Science ®Google Scholar
• Schwab, W.; Davidovich‐Rikanati, R.; Lewinsohn, E. Biosynthesis of Plant‐Derived Flavor Compounds. Plant J. 2008, 54(4), 712–732. DOI: 10.1111/j.1365-313X.2008.03446.x.
   PubMed Web of Science ®Google Scholar
• Oey, I.; Lille, M.; Van Loey, A.; Hendrickx, M. Effect of High-Pressure Processing on Colour, Texture and Flavour of Fruit-And Vegetable-Based Food Products: A Review. Trends Food Sci. Technol. 2008, 19(6), 320–328. DOI: 10.1016/j.tifs.2008.04.001.
   Web of Science ®Google Scholar
• Cliceri, D.; Spinelli, S.; Dinnella, C.; Prescott, J.; Monteleone, E. The Influence of Psychological Traits, Beliefs and Taste Responsiveness on Implicit Attitudes Toward Plant-And Animal-Based Dishes Among Vegetarians, Flexitarians and Omnivores. Food Qual. Preference. 2018, 68, 276–291. DOI: 10.1016/j.foodqual.2018.03.020.
   Web of Science ®Google Scholar
• Lucas, P.; Prinz, J.; Agrawal, K.; Bruce, I. Food Physics and Oral Physiology. Food Qual. Preference. 2002, 13(4), 203–213. DOI: 10.1016/S0950-3293(00)00036-7.
   Web of Science ®Google Scholar
• Mela, D. J. Food Choice and Intake: The Human Factor. Proc. Nutr. Soc. 1999, 58(3), 513–521. DOI: 10.1017/S0029665199000683.
   PubMed Web of Science ®Google Scholar
• Dite Hunjek, D.; Pranjić, T.; Repajić, M.; Levaj, B. Fresh‐Cut Potato Quality and Sensory: Effect of Cultivar, Age, Processing, and Cooking During Storage. J. Food Sci. 2020, 85(8), 2296–2309. DOI: 10.1111/1750-3841.15353.
   PubMed Web of Science ®Google Scholar
• Francis, G.; Gallone, A.; Nychas, G.; Sofos, J.; Colelli, G.; Amodio, M.; Spano, G. Factors Affecting Quality and Safety of Fresh-Cut Produce. Crit. Rev. Food Sci. Nutr. 2012, 52(7), 595–610. DOI: 10.1080/10408398.2010.503685.
   PubMed Web of Science ®Google Scholar
• Dite Hunjek, D.; Repajić, M.; Ščetar, M.; Karlović, S.; Vahčić, N.; Ježek, D.; Galić, K.; Levaj, B. Effect of Anti‐Browning Agents and Package Atmosphere on the Quality and Sensory of Fresh‐Cut Birgit and Lady Claire Potato During Storage at Different Temperatures. J. Food Process. Preserv. 2020, 44(4), e14391. DOI: 10.1111/jfpp.14391.
   Web of Science ®Google Scholar
• Agriopoulou, S.; Stamatelopoulou, E.; Sachadyn-Król, M.; Varzakas, T. Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects. Microorganisms. 2020, 8(6), 952. DOI: 10.3390/microorganisms8060952.
   PubMed Web of Science ®Google Scholar
• Qiao, L.; Han, X.; Wang, H.; Gao, M.; Tian, J.; Lu, L.; Liu, X. Novel Alternative for Controlling Enzymatic Browning: Catalase and Its Application in Fresh‐Cut Potatoes. J. Food Sci. 2021, 86(8), 3529–3539. DOI: 10.1111/1750-3841.15827.
   PubMed Web of Science ®Google Scholar
• Acevedo, N. C.; Schebor, C.; Buera, P. Non-Enzymatic Browning Kinetics Analysed Through Water–Solids Interactions and Water Mobility in Dehydrated Potato. Food Chem. 2008, 108(3), 900–906. DOI: 10.1016/j.foodchem.2007.11.057.
   PubMed Web of Science ®Google Scholar
• Dresow, J. F.; Böhm, H. The Influence of Volatile Compounds of the Flavour of Raw, Boiled and Baked Potatoes: Impact of Agricultural Measures on the Volatile Components. Landbauforschung-vTI Agri. Forestry Res. 2009, 59(4), 309–338.
   Google Scholar
• Galliard, T.; Phillips, D. R. Lipoxygenase from Potato Tubers. Partial Purification and Properties of an Enzyme That Specifically Oxygenates the 9-Position of Linoleic Acid. Biochem. J. 1971, 124(2), 431–438. DOI: 10.1042/bj1240431.
   PubMed Web of Science ®Google Scholar
• Gardner, H. W. Lipoxygenase as a Versatile Biocatalyst. J. Am. Oil Chem. Soc. 1996, 73(11), 1347–1357. DOI: 10.1007/BF02523496.
   Web of Science ®Google Scholar
• Josephson, D.; Lindsay, R. C4‐Heptenal: An Influential Volatile Compound in Boiled Potato Flavor. J. Food Sci. 1987, 52(2), 328–331. DOI: 10.1111/j.1365-2621.1987.tb06605.x.
   Web of Science ®Google Scholar
• Petersen, M. A.; Poll, L.; Larsen, L. M. Comparison of Volatiles in Raw and Boiled Potatoes Using a Mild Extraction Technique Combined with GC Odour Profiling and GC–MS. Food Chem. 1998, 61(4), 461–466. DOI: 10.1016/S0308-8146(97)00119-2.
   Web of Science ®Google Scholar
• Nagashima, Y.; He, K.; Singh, J.; Metrani, R.; Crosby, K. M.; Jifon, J.; Jayaprakasha, G.; Patil, B.; Qian, X.; Koiwa, H. Transition of Aromatic Volatile and Transcriptome Profiles During Melon Fruit Ripening. Plant Sci. 2021, 304, 110809. DOI: 10.1016/j.plantsci.2020.110809.
   PubMed Web of Science ®Google Scholar
• Liu, X.; Hao, N.; Feng, R.; Meng, Z.; Li, Y.; Zhao, Z. Transcriptome and Metabolite Profiling Analyses Provide Insight into Volatile Compounds of the Apple Cultivar ‘Ruixue’and Its Parents During Fruit Development. BMC Plant Biol. 2021, 21(1), 1–16. DOI: 10.1186/s12870-021-03032-3.
   PubMed Web of Science ®Google Scholar
• Yuan, F.; Yan, J.; Yan, X.; Liu, H.; Pan, S. Comparative Transcriptome Analysis of Genes Involved in Volatile Compound Synthesis in Blueberries (Vaccinium Virgatum) During Postharvest Storage. Postharvest. Biol. Technol. 2020, 170, 111327. DOI: 10.1016/j.postharvbio.2020.111327.
   Web of Science ®Google Scholar
• Colina-Coca, C.; González-Peña, D.; Vega, E.; de Ancos, B.; Sánchez-Moreno, C. Novel Approach for the Determination of Volatile Compounds in Processed Onion by Headspace Gas Chromatography–Mass Spectrometry (HS GC–MS). Talanta. 2013, 103, 137–144. DOI: 10.1016/j.talanta.2012.10.022.
   PubMed Web of Science ®Google Scholar
• Zhang, X.; Liu, W.; Lu, Y.; Lü, Y. Recent Advances in the Application of Headspace Gas Chromatography-Mass Spectrometry. Chin. J. Chromatogr. 2018, 36(10), 962–971. DOI: 10.3724/SP.J.1123.2018.05013.
   Web of Science ®Google Scholar
• Duckham, S. C.; Dodson, A. T.; Bakker, J.; Ames, J. M. Effect of Cultivar and Storage Time on the Volatile Flavor Components of Baked Potato. J. Agric. Food Chem. 2002, 50(20), 5640–5648.
   PubMed Web of Science ®Google Scholar
• Forney, C. F. Flavour Loss During Postharvest Handling and Marketing of Fresh-Cut Produce. Stewart Postharvest Rev. 2008, 4(3–5), 1–10. DOI: 10.2212/spr.2008.3.5.
   Google Scholar
• Gambino, G.; Perrone, I.; Gribaudo, I. A Rapid and Effective Method for RNA Extraction from Different Tissues of Grapevine and Other Woody Plants. Phytochem. Anal. 2008, 19(6), 520–525. DOI: 10.1002/pca.1078.
   PubMed Web of Science ®Google Scholar
• Wang, L.; Feng, Z.; Wang, X.; Wang, X.; Zhang, X. DEGseq: An R Package for Identifying Differentially Expressed Genes from RNA-Seq Data. Bioinformatics. 2009, 26(1), 136–138. DOI: 10.1093/bioinformatics/btp612.
   PubMed Web of Science ®Google Scholar
• Benjamini, Y.; Hochberg, Y. Controlling the False Discovery Rate: A Practical and Powerful Approach to Multiple Testing. J. Royal Stat. Soc.: Series B (Methodological). 1995, 57(1), 289–300. DOI: 10.1111/j.2517-6161.1995.tb02031.x.
   Web of Science ®Google Scholar
• Klopfenstein, D.; Zhang, L.; Pedersen, B. S.; Ramírez, F.; Warwick, V. A.; Naldi, A.; Mungall, C. J.; Yunes, J. M.; Botvinnik, O.; Weigel, M. GOATOOLS: A Python Library for Gene Ontology Analyses. Sci. Rep. 2018, 8(1), 1–17. DOI: 10.1038/s41598-018-28948-z.
   PubMedGoogle Scholar
• Xie, C.; Mao, X.; Huang, J.; Ding, Y.; Wu, J.; Dong, S.; Kong, L.; Gao, G.; Li, C.-Y.; Wei, L. KOBAS 2.0: A Web Server for Annotation and Identification of Enriched Pathways and Diseases. Nucleic Acids Res. 2011, 39(suppl_2), W316–W322. DOI: 10.1093/nar/gkr483.
   PubMed Web of Science ®Google Scholar
• Li, X.; Qi, L.; Zang, N.; Zhao, L.; Sun, Y.; Huang, X.; Wang, H.; Yin, Z.; Wang, A. Integrated Metabolome and Transcriptome Analysis of the Regulatory Network of Volatile Ester Formation During Fruit Ripening in Pear. Plant Physiol. Biochem. 2022, 185, 80–90. DOI: 10.1016/j.plaphy.2022.04.030.
   PubMed Web of Science ®Google Scholar
• Li, X.; Tieman, D.; Liu, Z.; Chen, K.; Klee, H. J. Identification of a Lipase Gene with a Role in Tomato Fruit Short‐Chain Fatty Acid‐Derived Flavor Volatiles by Genome‐Wide Association. Plant J. 2020, 104(3), 631–644. DOI: 10.1111/tpj.14951.
   PubMed Web of Science ®Google Scholar
• Luo, M.; Zhou, X.; Sun, H.; Zhou, Q.; Ge, W.; Sun, Y.; Yao, M.; Ji, S. Insights into Profiling of Volatile Ester and LOX-Pathway Related Gene Families Accompanying Post-Harvest Ripening of ‘Nanguo’pears. Food Chem. 2021, 335, 127665. DOI: 10.1016/j.foodchem.2020.127665.
   PubMed Web of Science ®Google Scholar
• Auvray, M.; Spence, C. The Multisensory Perception of Flavor. Conscious. Cognition. 2008, 17(3), 1016–1031. DOI: 10.1016/j.concog.2007.06.005.
   PubMed Web of Science ®Google Scholar
• Costell, E.; Tárrega, A.; Bayarri, S. Food Acceptance: The Role of Consumer Perception and Attitudes. Chem. Percept. 2010, 3(1), 42–50. DOI: 10.1007/s12078-009-9057-1.
   Web of Science ®Google Scholar
• Land, D.Some factors influencing the perception of flavour-contributing substances in food. In Prog. Flavour Res;Land, D.G., Nursten, H.E., Eds.; Applied Science: London, 1979; 53–66.
   Google Scholar
• Kays, S. J.; Wang, Y. Thermally Induced Flavor Compounds. HortScience. 2000, 35(6), 1002–1012. DOI: 10.21273/HORTSCI.35.6.1002.
   Web of Science ®Google Scholar
• Lau, D.; Krondl, M.; Coleman, P. Psychological Factors Affecting Food Selection. Nutr. behavior. 1984, 397–415.
   Google Scholar
• Ducreux, L. J.; Morris, W. L.; Prosser, I. M.; Morris, J. A.; Beale, M. H.; Wright, F.; Shepherd, T.; Bryan, G. J.; Hedley, P. E.; Taylor, M. A. Expression Profiling of Potato Germplasm Differentiated in Quality Traits Leads to the Identification of Candidate Flavour and Texture Genes. J. Exp. Bot. 2008, 59(15), 4219–4231. DOI: 10.1093/jxb/ern264.
   PubMed Web of Science ®Google Scholar
• Maga, J.; Holm, D. Subjective and Objective Comparison of Baked Potato Aroma as Influenced by Variety/Clone. In Developments in Food Science; Elsevier, Vol. 29 1992, pp. 537–541. 10.1016/B978-0-444-88834-1.50049-1
   Google Scholar
• Comandini, P.; Cerretani, L.; Blanda, G.; Bendini, A.; Toschi, T. G. Characterization of Potato Flavours: An Overview of Volatile Profiles and Analytical Procedures. Potato V Food. 2011, 5, 1–14.
   Google Scholar
• Petersen, M. A.; Poll, L.; Larsen, L. M. Identification of Compounds Contributing to Boiled Potato Off-Flavour (‘POF’). LWT Food Sci. Technol. 1999, 32(1), 32–40. DOI: 10.1006/fstl.1998.0506.
   Google Scholar
• Shibamoto, T.; Horiuchi, M. Role of Aldehydes in Cooked Fish Flavors. In Flavor and Lipid Chemistry of Seafoods, American Chemical Society: 1997; Vol. 674, pp. 20–30.
   Google Scholar
• Salunkhe, D.; Do, J.; Maga, J. A. Biogenesis of Aroma Constituents of Fruits and Vegetables. C R C Crit. Rev. Food Sci. Nutr. 1976, 8(2), 161–190. DOI: 10.1080/10408397609527221.
   PubMedGoogle Scholar
• Ho, C.-T.; Chen, Q. Lipids in food flavors: An overview. In Lipids in Food Flavors. ACS Publications. 1994; pp. 2–14. DOI: 10.1021/bk-1994-0558.ch001.
   Google Scholar
• Ulrich, D.; Hoberg, E.; Tiemann, H. The Aroma of Cooked Potatoes. Beitr Züchtungsforsch. 1998, 4(2), 204–209.
   Google Scholar
• Coleman, E. C.; Ho, C.-T.; Chang, S. S. Isolation and Identification of Volatile Compounds from Baked Potatoes. J. Agric. Food Chem. 1981, 29(1), 42–48. DOI: 10.1021/jf00103a012.
   Web of Science ®Google Scholar
• Thybo, A.; Christiansen, J.; Kaack, K.; Petersen, M. Effect of Cultivars, Wound Healing and Storage on Sensory Quality and Chemical Components in Pre-Peeled Potatoes. LWT Food Sci. Technol. 2006, 39(2), 166–176. DOI: 10.1016/j.lwt.2004.11.010.
   Web of Science ®Google Scholar
• Bian, R.; Yu, S.; Song, X.; Yao, J.; Zhang, J.; Zhang, Z. An Integrated Metabolomic and Gene Expression Analysis of ‘Sachinoka’strawberry and Its Somaclonal Mutant Reveals Fruit Color and Volatiles Differences. Plants. 2022, 12(1), 82. DOI: 10.3390/plants12010082.
   Google Scholar
• Zhang, B.; J-Y, S.; W-W, W.; W-P, X.; Xu, C.-J.; Ferguson, I.; Chen, K. Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway During Peach Fruit Ripening. J. Agric. Food Chem. 2010, 58(10), 6157–6165. DOI: 10.1021/jf100172e.
   PubMed Web of Science ®Google Scholar
• Prestage, S.; Linforth, R. S.; Taylor, A. J.; Lee, E.; Speirs, J.; Schuch, W. Volatile Production in Tomato Fruit with Modified Alcohol Dehydrogenase Activity. J. Sci. Food Agric. 1999, 79(1), 131–136. DOI: 10.1002/(SICI)1097-0010(199901)79:1<131:AID-JSFA196>3.0.CO;2-Z.
   Web of Science ®Google Scholar
• Ji, Y.; Hu, W.; Jiang, A.; Xiu, Z.; Liao, J.; Yang, X.; Guan, Y.; Saren, G.; Feng, K. Effect of Ethanol Treatment on the Quality and Volatiles Production of Blueberries After Harvest. J. Sci. Food Agric. 2019, 99(14), 6296–6306. DOI: 10.1002/jsfa.9904.
   PubMed Web of Science ®Google Scholar
• Dixon, J.; Hewett, E. W. Factors Affecting Apple Aroma/Flavour Volatile Concentration: A Review. N. Z. J. Crop Hortic. Sci. 2000, 28(3), 155–173. DOI: 10.1080/01140671.2000.9514136.
   Web of Science ®Google Scholar
• G-H, Q. I. N.; X-X, Q. I.; Y-J, Q. I.; Z-H, G. A. O.; X-K, Y. I.; H-F, P. A. N. XU Y-L: Identification and Expression Patterns of Alcohol Dehydrogenase Genes Involving in Ester Volatile Biosynthesis in Pear Fruit. J. Integr. Agric. 2017, 16(8), 1742–1750. DOI: 10.1016/S2095-3119(17)61686-1.
   Web of Science ®Google Scholar
• Speirs, J.; Lee, E.; Holt, K.; Yong-Duk, K.; Steele Scott, N.; Loveys, B.; Schuch, W. Genetic Manipulation of Alcohol Dehydrogenase Levels in Ripening Tomato Fruit Affects the Balance of Some Flavor Aldehydes and Alcohols. Plant Physiol. 1998, 117(3), 1047–1058. DOI: 10.1104/pp.117.3.1047.
   PubMed Web of Science ®Google Scholar
• Ribeaucourt, D.; Bissaro, B.; Lambert, F.; Lafond, M.; Berrin, J.-G. Biocatalytic Oxidation of Fatty Alcohols into Aldehydes for the Flavors and Fragrances Industry. Biochem. Adv. 2022, 56, 107787. DOI: 10.1016/j.biotechadv.2021.107787.
   Google Scholar
• Riley, J. C.; Thompson, J. E. Ripening‐Induced Acceleration of Volatile Aldehyde Generation Following Tissue Disruption in Tomato Fruit. Physiol. Plant. 1998, 104(4), 571–576. DOI: 10.1034/j.1399-3054.1998.1040408.x.
   Web of Science ®Google Scholar
• Miyake, T.; Shibamoto, T. Quantitative Analysis of Acetaldehyde in Foods and Beverages. J. Agric. Food Chem. 1993, 41(11), 1968–1970. DOI: 10.1021/jf00035a028.
   Web of Science ®Google Scholar
• Beaulieu, J. C.; Baldwin, E. A. Flavor and aroma of fresh-cut fruits and vegetables In book: Fresh-Cut Fruits and Vegetables. Science, Technology and MarketChapter: Flavor and Aroma. In Fresh Cut Fruit. Veg,: Sci, Tech. Market; Lamikanra, o. Eds., CRC Press LLC: Florida, USA. 2002; 391–425. DOI:10.1201/9781420031874.ch12.
   Google Scholar
• Severo, J.; de Oliveira IR; Tiecher, A.; Chaves, F. C.; Rombaldi, C. V.; de Oliveira, I. R. Postharvest UV-C Treatment Increases Bioactive, Ester Volatile Compounds and a Putative Allergenic Protein in Strawberry. LWT Food Sci. Technol. 2015, 64(2), 685–692. DOI: 10.1016/j.lwt.2015.06.041.
   Web of Science ®Google Scholar
• Ortiz, A.; Echeverría, G.; Graell, J.; Lara, I. The Emission of Flavour-Contributing Volatile Esters by ‘Golden Reinders’ Apples is Improved After Mid-Term Storage by Postharvest Calcium Treatment. Postharvest. Biol. Technol. 2010, 57(2), 114–123. DOI: 10.1016/j.postharvbio.2010.03.006.
   Web of Science ®Google Scholar
• Pott, D. M.; Vallarino, J. G.; Osorio, S. Metabolite Changes During Postharvest Storage: Effects on Fruit Quality Traits. Metabolites. 2020, 10(5), 187. DOI: 10.3390/metabo10050187.
   PubMed Web of Science ®Google Scholar
• Cao, X.; Xie, K.; Duan, W.; Zhu, Y.; Liu, M.; Chen, K.; Klee, H.; Zhang, B. Peach Carboxylesterase PpCxe1 is Associated with Catabolism of Volatile Esters. J. Agric. Food Chem. 2019, 67(18), 5189–5196. DOI: 10.1021/acs.jafc.9b01166.
   PubMed Web of Science ®Google Scholar
• Souleyre, E. J.; Marshall, S. D.; Oakeshott, J. G.; Russell, R. J.; Plummer, K. M.; Newcomb, R. D. Biochemical Characterisation of MdCxe1, a Carboxylesterase from Apple That is Expressed During Fruit Ripening. Phytochemistry. 2011, 72(7), 564–571. DOI: 10.1016/j.phytochem.2011.01.020.
   PubMed Web of Science ®Google Scholar
• Cao, X.; Duan, W.; Wei, C.; Chen, K.; Grierson, D.; Zhang, B. Genome-Wide Identification and Functional Analysis of Carboxylesterase and Methylesterase Gene Families in Peach (Prunus persica L. Batsch). Front Plant Sci. 2019, 10, 1511. DOI: 10.3389/fpls.2019.01511.
   PubMed Web of Science ®Google Scholar
• Martínez-Rivas, F. J.; Blanco-Portales, R.; Moyano, E.; Alseekh, S.; Caballero, J. L.; Schwab, W.; Fernie, A. R.; Muñoz-Blanco, J.; Molina-Hidalgo, F. J. Strawberry Fruit FanCxe1 Carboxylesterase is Involved in the Catabolism of Volatile Esters During the Ripening Process. Hortic. Res. 2022, 9, uhac095. DOI: 10.1093/hr/uhac095.
   PubMed Web of Science ®Google Scholar
• Buttery, R.; Hendel, C.; Boggs, M. Off-Flavors in Potato Products, Autoxidation of Potato Granules. J. Agric. Food Chem. 1961, 9(3), 245–252. DOI: 10.1021/jf60115a018.
   Web of Science ®Google Scholar