RNA-Seq Reveals the Effect of Ethylene on the Volatile Organic Components (VOCs) of Cavendish Banana at Different Post-harvesting Stages

Abstract Aroma serves as one of the decisive factors influencing value banana commodities. Most characteristic volatile organic components (VOCs) are formed during post-harvesting. However, changing VOCs at different post-harvesting stages remain ambiguous. In this study, Cavendish for four typical (green stage/half yellow stage/yellow ripening stage/over stage) clarified using headspace solid phase micro-extraction (HS-SPME), combined with gas chromatography-mass spectrometry (GC–MS). The results inferred that relative content branched-chain esters such acetate and butyrate, which form main contributors aroma in bananas, is higher T2 T3 stages. Further, RNA-Seq technology was employed to clarify formation mechanism stage. MaTGL4 gene linoleic acid metabolism pathway MaBCAT3 MaBCAT5 genes valine, leucine isoleucine degradation suggest expression active late stage, upregulated these analogous hexenal. above not only provide baseline data on differences physical chemical properties various production, but also theoretical guidance facilitating subsequent improvement commercial bananas through genetic improvement.