Linking biochemistry and genetics in celery to taste and flavour perceived by consumers: developing a more acceptable product.

将芹菜的生物化学和遗传学与消费者感知的味道和风味联系起来：开发更容易接受的产品。

• 批准号: 1650505
• 金额: --
• 依托单位: University of Reading
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2015
• 资助国家: 英国
• 起止时间: 2015 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-1650505
• 关键词: Linking; biochemistry; genetics; celery; taste

Celery characteristicsCelery Apium graveolens var. secalinum is popular as a fresh product due to its characteristic flavour and texture. It was originally adapted to marshy conditions, hence its tendency to produce hollow stems and petioles. Domestication of the crop has resulted in the selection of more edible varieties with reduced bitter and strong flavours. Celery is a good source of Vitamins C, K, sodium, and potassium in the diet (USDA, 2012) and has a strong protective effect against colorectal cancer (Jinfu et al., 1991). It is rich in flavonoids and phenolics (Lin et al., 2007); oxidation of the latter causes postharvest browning of cut surfaces. Key flavour compounds in celery are phthalides, and to a lesser degree the terpenes. Van Wassenhove et al (1990) found 33 compounds using GCMS that were present in all four varieties of blanching celery tested. The aim of the project is to develop breeding lines and associated molecular markers that can give rise to a celery variety with improved postharvest performance and flavour attributes. Project plan.A L Tozer Ltd have 52 lines in total available to the project. We will select 30 lines that cover the diversity and grow them in controlled environment at Reading. We will determine flavour profiles of volatile compounds e.g. terpenes and phthalides using GCMS and non-volatile compounds such as phenolics and sugars using LCMS. From these data we will select 6 extreme lines = Milestone 1 (month 9).We will conduct sensory panels to evaluate the selected extreme lines, thus validating the biochemistry against human perception = Milestone 2 (month 12).We will start to generate mapping populations based on linked parents that represent the breadth of biochemistry and flavour perceptions. If the first crosses are made in year 1 we should be at F2 generation by year 3 = Milestone 3 (month 30). The six extreme lines will be grown in Spain and the UK in year 2, thus testing the impact of different environments, soil types and seasons on the biochemical and sensory properties of the selections. This work will enable evaluation of the environmental impact on celery flavour = Milestone 3 (month 24).In year three the project will examine changes in flavour and biochemistry at different plant development/field holding times, thus providing information on which lines are likely to impart seasonal and sensory stability = Milestone 4 (month 36). Consumer panels will be used to assess liking (or otherwise) of the parental celery lines.Transcriptome sequencing of the parental generations will be used to assemble a celery genome. SNPs will be scored in the F2 population and a working map will be produced = Milestone 5 (month 40)In year 4 the project will collaborate with G's to process celery from the parental lines and in the F2 generation of the mapping population through their commercial processing line. Postharvest quality (firmness, weight loss, browning, stem hollowing) and flavour biochemistry will be analysed and used as traits that can be mapped = Milestone 6 (month 45). These traits will give broad QTL, and possible association with transcriptome based markers that Tozer can refine and take forward beyond the life of this PhD. Even if transcriptome based markers cannot be found the project will still provide strong associations between biochemistry and desirable flavour profile, such that development of new lines based on metabolite profile will be possible.

芹菜的特点芹菜Apium graveolens var.由于其特有的风味和质地，黑麦作为新鲜产品很受欢迎。它最初是适应沼泽条件，因此其倾向于产生空心茎和叶柄。对这种作物的驯化导致选择了更多的可食用品种，减少了苦味和强烈的味道。芹菜是饮食中维生素C、K、钠和钾的良好来源（USDA，2012），并且对结肠直肠癌具有很强的保护作用（Jinfu等人，1991年）。它富含类黄酮和酚类化合物（Lin等人，2007）;后者的氧化导致切割表面的采后布朗宁。芹菜中的主要风味化合物是苯酞，其次是萜烯。货车Wassenhove等人（1990）使用GCMS发现了33种化合物，它们存在于所测试的所有四种烫漂芹菜中。该项目的目的是开发育种系和相关的分子标记，以培育出具有改善的采后性能和风味特性的芹菜品种。项目计划。A L Tozer有限公司共有52条线路可供项目使用。我们将选择30个涵盖多样性的品系，并在阅读的受控环境中种植它们。我们将使用GCMS确定挥发性化合物（如萜烯和苯酞）的风味特征，使用LCMS确定非挥发性化合物（如酚类和糖）的风味特征。从这些数据中，我们将选择6个极端品系=里程碑1（第9个月）。我们将进行感官小组评估所选的极端品系，从而验证生物化学对人类感知的影响=里程碑2（第12个月）。我们将开始基于代表生物化学和风味感知广度的连锁亲本生成作图群体。如果第一次杂交是在第1年进行的，我们应该在第3年的F2代=里程碑3（第30个月）。这6个极端品种将于第2年在西班牙和英国种植，从而测试不同环境、土壤类型和季节对品种生化和感官特性的影响。这项工作将使环境对芹菜风味的影响评估=里程碑3（第24个月）。在第三年，该项目将检查在不同的植物发育/田间放置时间的风味和生物化学变化，从而提供关于哪些品系可能赋予季节性和感官稳定性的信息=里程碑4（第36个月）。消费者小组将被用来评估父母芹菜线的喜好（或其他）。父母世代的转录组测序将被用来组装芹菜基因组。将在F2群体中对SNP进行评分，并将产生工作图谱=里程碑5（第40个月）在第4年，该项目将与G合作，通过其商业加工线加工来自亲本系的芹菜和作图群体的F2代。将分析采后品质（硬度、重量损失、布朗宁、茎空心化）和风味生物化学，并将其用作可以映射的性状=里程碑6（第45个月）。这些性状将提供广泛的QTL，并可能与基于转录组的标记相关联，Tozer可以在这个博士的生命之后改进和发展。即使无法找到基于转录组的标记物，该项目仍将提供生物化学和所需风味谱之间的强关联，使得基于代谢物谱的新品系的开发将是可能的。