Transcriptional transitions in Alphonso mango (Mangifera indica L.) during fruit development and ripening explain its distinct aroma and shelf life characteristics

Abstract Alphonso is known as the “King of mangos” due to its unique flavor, attractive color, low fiber pulp and long shelf life. We analyzed the transcriptome of Alphonso mango through Illumina sequencing from seven stages of fruit development and ripening as well as flower. Total transcriptome da...

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Autores principales:	Ashish B. Deshpande, Krishanpal Anamika, Vineet Jha, Hemangi G. Chidley, Pranjali S. Oak, Narendra Y. Kadoo, Keshav H. Pujari, Ashok P. Giri, Vidya S. Gupta
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/dc1984b3c60d4f058288a252935c5824
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spelling	oai:doaj.org-article:dc1984b3c60d4f058288a252935c58242021-12-02T11:51:13ZTranscriptional transitions in Alphonso mango (Mangifera indica L.) during fruit development and ripening explain its distinct aroma and shelf life characteristics10.1038/s41598-017-08499-52045-2322https://doaj.org/article/dc1984b3c60d4f058288a252935c58242017-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-08499-5https://doaj.org/toc/2045-2322Abstract Alphonso is known as the “King of mangos” due to its unique flavor, attractive color, low fiber pulp and long shelf life. We analyzed the transcriptome of Alphonso mango through Illumina sequencing from seven stages of fruit development and ripening as well as flower. Total transcriptome data from these stages ranged between 65 and 143 Mb. Importantly, 20,755 unique transcripts were annotated and 4,611 were assigned enzyme commission numbers, which encoded 142 biological pathways. These included ethylene and flavor related secondary metabolite biosynthesis pathways, as well as those involved in metabolism of starch, sucrose, amino acids and fatty acids. Differential regulation (p-value ≤ 0.05) of thousands of transcripts was evident in various stages of fruit development and ripening. Novel transcripts for biosynthesis of mono-terpenes, sesqui-terpenes, di-terpenes, lactones and furanones involved in flavor formation were identified. Large number of transcripts encoding cell wall modifying enzymes was found to be steady in their expression, while few were differentially regulated through these stages. Novel 79 transcripts of inhibitors of cell wall modifying enzymes were simultaneously detected throughout Alphonso fruit development and ripening, suggesting controlled activity of these enzymes involved in fruit softening.Ashish B. DeshpandeKrishanpal AnamikaVineet JhaHemangi G. ChidleyPranjali S. OakNarendra Y. KadooKeshav H. PujariAshok P. GiriVidya S. GuptaNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-19 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Ashish B. Deshpande Krishanpal Anamika Vineet Jha Hemangi G. Chidley Pranjali S. Oak Narendra Y. Kadoo Keshav H. Pujari Ashok P. Giri Vidya S. Gupta Transcriptional transitions in Alphonso mango (Mangifera indica L.) during fruit development and ripening explain its distinct aroma and shelf life characteristics
description	Abstract Alphonso is known as the “King of mangos” due to its unique flavor, attractive color, low fiber pulp and long shelf life. We analyzed the transcriptome of Alphonso mango through Illumina sequencing from seven stages of fruit development and ripening as well as flower. Total transcriptome data from these stages ranged between 65 and 143 Mb. Importantly, 20,755 unique transcripts were annotated and 4,611 were assigned enzyme commission numbers, which encoded 142 biological pathways. These included ethylene and flavor related secondary metabolite biosynthesis pathways, as well as those involved in metabolism of starch, sucrose, amino acids and fatty acids. Differential regulation (p-value ≤ 0.05) of thousands of transcripts was evident in various stages of fruit development and ripening. Novel transcripts for biosynthesis of mono-terpenes, sesqui-terpenes, di-terpenes, lactones and furanones involved in flavor formation were identified. Large number of transcripts encoding cell wall modifying enzymes was found to be steady in their expression, while few were differentially regulated through these stages. Novel 79 transcripts of inhibitors of cell wall modifying enzymes were simultaneously detected throughout Alphonso fruit development and ripening, suggesting controlled activity of these enzymes involved in fruit softening.
format	article
author	Ashish B. Deshpande Krishanpal Anamika Vineet Jha Hemangi G. Chidley Pranjali S. Oak Narendra Y. Kadoo Keshav H. Pujari Ashok P. Giri Vidya S. Gupta
author_facet	Ashish B. Deshpande Krishanpal Anamika Vineet Jha Hemangi G. Chidley Pranjali S. Oak Narendra Y. Kadoo Keshav H. Pujari Ashok P. Giri Vidya S. Gupta
author_sort	Ashish B. Deshpande
title	Transcriptional transitions in Alphonso mango (Mangifera indica L.) during fruit development and ripening explain its distinct aroma and shelf life characteristics
title_short	Transcriptional transitions in Alphonso mango (Mangifera indica L.) during fruit development and ripening explain its distinct aroma and shelf life characteristics
title_full	Transcriptional transitions in Alphonso mango (Mangifera indica L.) during fruit development and ripening explain its distinct aroma and shelf life characteristics
title_fullStr	Transcriptional transitions in Alphonso mango (Mangifera indica L.) during fruit development and ripening explain its distinct aroma and shelf life characteristics
title_full_unstemmed	Transcriptional transitions in Alphonso mango (Mangifera indica L.) during fruit development and ripening explain its distinct aroma and shelf life characteristics
title_sort	transcriptional transitions in alphonso mango (mangifera indica l.) during fruit development and ripening explain its distinct aroma and shelf life characteristics
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/dc1984b3c60d4f058288a252935c5824
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Transcriptional transitions in Alphonso mango (Mangifera indica L.) during fruit development and ripening explain its distinct aroma and shelf life characteristics

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