A complete and hardened endocarp is a typical trait of drupe fruits. However, the ‘Liehe’ (LE) apricot cultivar has a thin, soft, cleavable endocarp that represents 60.39% and 63.76% of the thickness and lignin content, respectively, of the ‘Jinxihong’ (JG) apricot (with normal hardened-endocarp). To understand the molecular mechanisms behind the LE apricot phenotype, comparative transcriptomes of Prunus armeniaca L. were sequenced using Illumina HiSeq™ 2500. In this study, we identified 63,170 unigenes including 15,469 genes >1000 bp and 25,356 genes with Gene Function annotation. Pathway enrichment and expression patterns were used to characterize differentially expression genes. The DEGs encoding key enzymes involved in phenylpropanoid biosynthesis were significantly down-regulated in LE apricot. For example, CAD gene expression levels, encoding cinnamyl alcohol dehydrogenase, were only 1.3%, 0.7%, 0.2% and 2.7% in LE apricot compared with JG cultivar at 15, 21, 30, 49 days after full bloom (DAFB). Furthermore, transcription factors regulating secondary wall and lignin biosynthesis were identified. Especially for SECONDARY WALL THICKENING PROMOTING FACTOR 1 (NST 1), its expression levels in LE apricot were merely 2.8% and 9.3% compared with JG cultivar at 15 and 21 DAFB, respectively. Our comparative transcriptome analysis was used to understand the molecular mechanisms underlie the endocarp-cleaving phenotype in LE apricot. This new apricot genomic resource and the candidate genes provide a useful reference for further investigating the lignification during development of apricot endocarp. Transcription factors such as NST1 may regulate genes involved in phenylpropanoid pathway and affect development and lignification of the endocarp.

Exocarp color is a commercially essential quality for pear which can be divided into two types: green and russet. The occurrence of russet color is associated with deficiencies and defects in the cuticular and epidermal layers, which affect the structure of the cell wall and the deposition of suberin. Until now, the genetic basics triggering this trait have not been well understood, and limited genes have been identified for the trait. To figure out the gene controlling the trait of exocarp color, we perform a comprehensive genome-wide association study, and we describe the candidate genes. One gene encoding the ABCG protein has been verified to be associated with the trait, using an integrative analysis of the metabolomic and transcriptomic data. This review covers a variety of omics resources, which provide a valuable resource for identifying gene-controlled traits of interest. The findings in this study help to elucidate the genetic components responsible for the trait of exocarp color in pear, and the implications of these findings for future pear breeding are evaluated.

Postharvest period is a process of natural maturation and senescence. The peel structure and antioxidant capacity of pears are the most important factors that affect its postharvest quality. However, the changes in pear peel properties are still unclear during shelf life. In this study, transmission electron microscopy (TEM) and scanning electron microscopy (SEM) were used to investigate the ultrastructural characteristics of pear peel during shelf life, and to determine the changes in peel antioxidants, active oxygen scavenging enzymes, and antioxidant capacity. The results showed that after a 30-day shelf life, the peel cuticles of all tested varieties had varying degrees of color loss and withering, and the integrity of the cells of peel was also damaged, but the surface layer cells of Xuehuali (XH), Huangguan (HG), and Yali (YL) were smoother than Wonhwang (WH) and Housui (HS), and the integrity of the peel cells was also better. In this experiment, there were significant differences in the contents of total polyphenol and total flavonoids among different varieties, and also significant differences in the variation range and variation trends in the activities of peroxidase and catalase (p < 0.05). The total antioxidant capacity of YL pear peel was the highest (68.76 Ug⁻¹), while that of WH pear peel was the lowest (26.37 Ug⁻¹). In conclusion, YL and XH, the representative varieties of White Pear, have better skin structure stability and antioxidant capacity than Sand Pear varieties HS and WH. The overall results provide a theoretical basis for further structure and function investigation of pear peel.