Table 1.
Effects of FaMYB44.2-OE and FaMYB44.2-RNAi on the major fruit ripening-related parameters
| Parameter | EV-OE | OE | EV-RNAi | RNAi |
|---|---|---|---|---|
| Firmnessa (kg cm−2) | 4.76 ± 0.86 | 5.20 ± 1.67 | 5.09 ± 0.77 | 5.18 ± 0.55 |
| Flavonoid contentb (μg g−1 fresh wt) | 3.11 ± 0.62 | 2.82 ± 0.66 | 2.95 ± 0.81 | 3.27 ± 0.93 |
| Anthocyanin contentb (mg g−1 fresh wt) | 0.54 ± 0.23 | 0.33 ± 0.10 | 0.56 ± 0.35 | 0.61 ± 0.07 |
| Total phenol contentb (mg g−1 fresh wt) | 3.97 ± 0.09 | 4.25 ± 0.33 | 3.78 ± 0.04 | 3.51 ± 0.11 |
| Aroma metabolism-related compoundsc | ||||
| Acetic acid, hexyl ester | 2.13 ± 0.52 | 1.54 ± 0.28 | 2.38 ± 0.29 | 2.07 ± 0.02 |
| Hexanal | 22.6 ± 2.29 | 22.2 ± 4.6 | 22.1 ± 2.62 | 23.9 ± 1.36 |
| 2-Hexenal (E) | 45.5 ± 1.2 | 52.5 ± 1.1∗ | 43.1 ± 1.1 | 54.7 ± 2.4∗ |
| 2-Hexen-1-ol (E) | 1.59 ± 0.31 | 1.17 ± 0.38 | 1.42 ± 0.35 | 1.27 ± 0.22 |
| 1-Hexanol | 1.17 ± 0.18 | 1.08 ± 0.36 | 1.07 ± 0.17 | 0.61 ± 0.20∗ |
| Butanoic acid, methyl ester | 1.65 ± 0.04 | 1.28 ± 0.28 | 1.55 ± 0.22 | 0.40 ± 0.06∗∗ |
| Furan, 2-pentyl | 0.11 ± 0.03 | 0.24 ± 0.01 | 0.14 ± 0.02 | 0.15 ± 0.09 |
| 2,3-Octanedione | 0.16 ± 0.03 | 0.08 ± 0.01 | 0.21 ± 0.05 | 0.22 ± 0.04 |
| Hexanoic acid, methyl ester | 0.53 ± 0.32 | 1.88 ± 0.74∗∗ | 0.59 ± 0.62 | 0.22 ± 0.03∗ |
| 2-Hexen-1-ol, acetate (E) | 3.26 ± 0.86 | 1.32 ± 0.33∗ | 3.55 ± 0.64 | 6.34 ± 0.09∗ |
| Pentanal | 0.51 ± 0.22 | 0.84 ± 0.23 | 0.39 ± 0.17 | 1.29 ± 0.45∗ |
| 2-Pentenal (E) | 0.18 ± 0.07 | 0.28 ± 0.09 | 0.16 ± 0.16 | 0.71 ± 0.02∗∗ |
| 1-Pentanol | 0.21 ± 0.03 | 0.37 ± 0.16 | 0.23 ± 0.26 | 0.76 ± 0.05∗ |
| 2-Heptenal (Z) | 0.31 ± 0.02 | 0.34 ± 0.11 | 0.35 ± 0.07 | 0.68 ± 0.03∗ |
| Benzaldehyde | 0.23 ± 0.10 | 0.16 ± 0.07 | 0.24 ± 0.03 | 0.17 ± 0.02 |
| 1-Penten-3-one | 0.33 ± 0.07 | 0.77 ± 0.03∗ | 0.37 ± 0.01 | 0.09 ± 0.01∗ |
| Nonanal | 0.26 ± 0.11 | 0.19 ± 0.03 | 0.24 ± 0.08 | 0.21 ± 0.06 |
| Octanal | 0.23 ± 0.03 | 0.11 ± 0.04 | 0.25 ± 0.01 | 0.12 ± 0.02 |
| 1,6-Octadien-3-ol, 3,7-dimethyl | 0.23 ± 0.01 | 3.06 ± 1.19∗∗ | 0.29 ± 1.01 | 0.27 ± 0.05 |
The FaMYB44.2-OE and FaMYB44.2-RNAi constructs were transiently expressed in strawberry fruits at white fruit stage, and 9 d after transfection, fruits were detached and analysed. Values are means ±SD of three samples (each sample includes thirty fruits). Student’s t-test was used to determine significant differences compared with the control: *P<0.05, **P<0.01. EV-OE, control samples for overexpression; EV-RNAi, control samples for interference; OE, overexpression; RNAi, RNA interference.
a Cell wall metabolism-related parameter.
b Pigment metabolism-related compounds.
c Aroma metabolism-related compounds are expressed as percentage of the total volatiles.