Claim · model-written summary
Volatile profiling of Monthong pulp across four ripening stages showed activation of ester production during fruit ripening.
Durio zibethinusVerbatim
e0“We analyzed the volatile profiles of 'Monthong' pulp samples from four ripening stages (unripe, midripe, ripe, and overripe), revealing the activation of ester production during fruit ripening”
t0“Durio zibethinus”
Title
Naoki Hiraiwa; Kietsuda Luengwilai; Hisayo Yamane; et al. Plant Physiology and Biochemistry 2026. doi:10.1016/j.plaphy.2026.111382
Other claims from this paper (7)
- Observation Ester contents differed among six durian cultivars at the ripe stage.
- Observation Three pulp-specific AAT genes were identified in durian.
- Observation DzAAT1 was strongly upregulated during durian fruit ripening.
- Association DzAAT1 expression was correlated with ester content variation among durian cultivars.
- Mechanism The authors attribute the distinct durian volatile features, especially the predominance of ethyl esters, probably to ethanolic fermentation under hypoxia-like ripening conditions.
- Observation Two ripening-associated pyruvate decarboxylase genes, DzPDC1a/b, were identified and are highly expressed in ripe durian pulp.
- Association Differentially expressed ester biosynthesis genes, including carboxylesterase, branched-chain amino acid aminotransferase and methionine gamma-lyase genes, were associated with cultivar-specific volatile profiles in durian.