Potential role of fatty acid desaturase 2 in regulating peach aroma formation
B Peng, Z Gu, Y Zhou, Y Ning, H Xu, G Li, Y Ni… - Postharvest Biology and …, 2023 - Elsevier
Fruit aroma is an important evaluation index for fruit quality. Linoleic acid is an essential
precursor pool for the aroma compounds in peach (Prunus persica L.) and is catalyzed by
fatty acid desaturase 2 (FAD2). In this study, PpFAD2–1 and PpFAD2–2 were isolated from
'Jinxiuhuangtao'peaches. Three typical conserved histidine motifs (HX3or4H, HX2or3HH,
and HX2or3HH) were observed in the two PpFAD2 proteins, and 18 candidate amino acid
residues potentially involved in fatty acid desaturation were identified in PpFAD2–1 …
precursor pool for the aroma compounds in peach (Prunus persica L.) and is catalyzed by
fatty acid desaturase 2 (FAD2). In this study, PpFAD2–1 and PpFAD2–2 were isolated from
'Jinxiuhuangtao'peaches. Three typical conserved histidine motifs (HX3or4H, HX2or3HH,
and HX2or3HH) were observed in the two PpFAD2 proteins, and 18 candidate amino acid
residues potentially involved in fatty acid desaturation were identified in PpFAD2–1 …
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