Aroma is a vital characteristic that determines the quality and commercial value of fruit. Fatty acids (FAs) are key precursors for fruit aroma volatiles. In Arabidopsis thaliana, TT2/MYB123 inhibited the seed embryo FA biosynthesis. We analyzed the function and regulation of the MYB123 homolog (Fragaria × ananassa [Fa] MYB11) for FA metabolism, especially lipoxygenase (LOX) pathway. FaLOX5 was correlated with volatile esters formation. FaMYB11 was a functional homologue of the AtTT2/AtMYB123 and a nucleus-localized ripening-related R2R3 MYB transcription factor (TF). FaMYB11 overexpression advanced ripening initiation, volatiles accumulation, whereas its silencing delayed these events. Volatile-related genes in LOX pathway were significantly upregulated in FaMYB11 overexpression fruit and downregulated in its silencing fruit. We also demonstrated that FaMYB11 could physically bind to and trans-activate FaLOX5 promoter. In conclusion, we proposed that FaMYB11 could promoted the volatile accumulation partly through the transcriptional regulation of FaLOX5 during strawberry ripening.

香气是决定水果质量和商业价值的重要特征。脂肪酸（FAs）是水果香气挥发物的关键前体。在拟南芥中，TT2 / MYB123抑制种子胚FA的生物合成。我们分析了MYB123同源物（Fragaria×ananassa [Fa] MYB11）对FA代谢，特别是脂氧合酶（LOX）途径的功能和调控。FaLOX5与挥发性酯的形成相关。FaMYB11是AtTT2 / AtMYB123和核定位的成熟相关R2R3 MYB转录因子（TF）的功能同源物。FaMYB11过表达促进了成熟的开始，挥发物积累，而其沉默则延迟了这些事件。FaMYB11过表达果实中LOX途径中的挥发性相关基因显着上调，而沉默果实中LOX途径中的挥发性相关基因则下调。我们还证明了FaMYB11可以与FaLOX5启动子物理结合并反式激活。总之，我们提出FaMYB11可以部分通过草莓成熟过程中FaLOX5的转录调控来促进挥发性物质的积累。