Abstract
Fragrance is an important quality index of horticultural flowers. Floral volatile formation in flowers during plant growth has been widely studied, but less is known about floral volatile formation in cut flowers and its responses to postharvest conditions. In this study, cut rose (Rosa hybrida cv. Tineke) flowers subjected to 5, 15 and 30 °C for 36 h showed increased concentrations of volatile phenylpropanoids/benzenoids (VPBs) including 2-phenylethanol (2PE), phenylacetaldehyde, benzyl alcohol, benzaldehyde, and phenethyl acetate, but a reduced 3,5-dimethoxytoluene concentration, as temperatures increased. l-[2H8]Phenylalanine (Phe) tracing in vivo suggested that phenylpyruvic acid (PPA) was involved in the increase in 2PE in response to increasing temperature. Genes for two aromatic amino acid aminotransferases (AAATs) were isolated and functionally characterized. Transient expression analyses in Nicotiana benthamiana plants provided in vivo evidence that RhAAAT2 was able to convert l-Phe into PPA, and that it was localized in the cytoplasm. These results advance our understanding of floral aroma formation in flowers after harvest.
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