香气是构成和影响梨果实风味品质以及经济价值的重要因素之一。针对目前我国梨大多数品种香味普遍偏淡，无法与西洋梨竞争的产业实际问题，申请人在前期研究中明确了具有"果香味"的酯类物质是梨最重要的香气组分，并利用外源饲喂底物的鉴定方法，发现脂肪酸代谢对于香气形成的重要性，但是对其生物合成的内在分子机制尚不清楚。在此基础上，本项目拟通过对亚油酸（LA）离体饲喂/未饲喂的两组'砀山酥梨'果实进行RNA-Seq数字表达谱和iTRAQ蛋白表达谱比较，利用转录组及蛋白质组差异关联分析，结合基因注释、表达模式和相关代谢通路解析，筛选参与梨果实酯类香气合成的重要代谢途径和候选基因，并通过模式植物转基因和蛋白互作等功能验证，明确目的基因对梨果实酯类香气形成的分子调控机制。本研究不仅有利于阐明控制梨果实香气形成的关键因子，完善梨果实品质发育和调控的科学理论，也将为推动梨果实香气品质的定向遗传改良提供基因资源。

Aroma is one of components and influence factors for fruit flavor quality and economic value in pear. To date, most of cultivars in China showed light aroma trait, which can not compete with Eropean pear in the market.In the previous study, we clarified that the volatile esters with 'fruity fragrance' is the most important aroma component of pear fruit, and found fatty acid metabolism play important role in aroma formation by feeding on fatty acids experiments. However, the molecular and regulation mechanism of volatile esters biosynthesis are still unclear. In this study, genes and proteins expression profile were screened by RNA-Seq and iTRAQ technique on 'Dangshansuli' fruits feeded or non-feeded with linoleic acid (LA),then through association analysis of differential expression genes and proteins, combine with genes annotation, expression model and related metabolism pathway analysis, we can identify the important pathway and candidate genes which control the volatile esters synthesis in pear fruit. The transformation and protein interaction will further help to reveal the target gene function in molecular regulation of fruit aroma. The results will not only help to elucidate the key factors which control the aroma formation of pear fruit and complete the theory of fruit development and regulation, but also help to promote the process of molecular breeding in fragrant pear and provide necessary gene resources.