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Fig. 9 | BMC Genomics

Fig. 9

From: Transcriptional regulatory networks controlling taste and aroma quality of apricot (Prunus armeniaca L.) fruit during ripening

Fig. 9

Schematic overview of the metabolism of the main flavor compounds during apricot fruit ripening. Up-regulated genes during ripening are indicated in red, down-regulated genes in blue; main flavor compounds are shown in purple, transcription factors in magenta. SUS, sucrose synthase; SPS, sucrose phosphate synthase; STP, sugar transporter protein; AI, vacuolar acid invertase; ALMT, aluminum-activated malate transporter; MDH, NAD-dependent malate dehydrogenase; NADP-ME, NADP-dependent malic enzyme; PEPCK, β-cyanoalanine synthase; PK, enolase; ABCG, ABC transporter G family member; FAD, fatty acid desaturase; CCD, carotenoid cleavage dioxygenase; ACS, ACC synthetase; ACO, ACC oxidase; NCED, 9-cis-epoxycarotenoid dioxygenase; PP2C, protein phosphatase 2C; SnPK2, SNF1-related protein kinase 2; ABAR, ABA receptor; ABF2, ABA-responsive transcription factors

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BMC Genomics

ISSN: 1471-2164

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