芳香是影响果实消费的重要品质，芳樟醇是桃果实香味形成的重要物质基础。已有研究表明UV-B通过抑制桃果实PpTPS1表达而减少了芳樟醇的含量，但是关于光照如何实现对转录因子的调控进而影响芳樟醇积累尚不清楚。本项目以‘湖景蜜露’桃果实为材料，结合运用转录组、双荧光素酶、EMSA、酵母单杂/双杂、同源瞬时表达和异源转基因体系等技术手段，鉴别调控芳樟醇合成结构基因PpTPS1的转录因子，以期建立从UV-B到光信号转导元件PpCOP1，再到转录因子和结构基因，最后实现调控芳樟醇形成的分子路径。同时，开展DNA甲基化修饰对于调控途径各个节点的调控效应分析，并由此阐述UV-B调控桃果实芳香品质的分子机制。项目研究成果不仅可为果实芳香物质代谢的调控机制提供新内涵，还可作为果实品质改良实践的生物学基础。

Fruit aroma impacts consumers’ preferences. For peach fruit, volatile linalool is a major contributor to the aroma. A recent study revealed that UV-B irradiation reduced linalool production, impaired consumers’ liking of the aroma, and identified a terpene synthase gene PpTPS1 responsible for its formation. However, how the expression of transcription factors associated with linalool production is regulated by light remains to be investigated. Using (Prunus persica L. Batsch cv. Hujingmilu) fruit as material, this study focus on mechanism basis of changes in linalool in response to UV-B irradiation. Integrative strategies such as GC-MS, RNA-seq, yeast system, dual-luciferase assay, EMSA and transient/stable transformation will be carried out to identify key transcription factors regulating linalool biosynthesis, to study role of COP1 on transcription factor protein stability, to analyze chagnes in DNA methylation, and then to elucidate the underlying regulatory mechanisms. Results of the present project may provide new insights for the molecular mechanisms of fruit aroma formation, as well as to provide new strategies for the improvement of fruit quality.