Sucrée de Metz (Vaccinium corymbosum) — Plant Gene Profile | Zobium

Flavor & Sensory Profile

Dominant notes: sweet berry, fresh-cut green, floral linalool, citrus, light honey.

Key Genes in Sucrée de Metz

• Lipoxygenase 2S (VcLOX2S) — Encodes a lipoxygenase enzyme that converts fatty acids into C6 aldehydes such as hexanal and (E)-2-hexenal, giving blueberries their characteristic fresh, grassy aroma.: produces hexanal, (E)-2-hexenal
• Alcohol Dehydrogenase (VcADH) — Encodes an alcohol dehydrogenase that converts C6 aldehydes to their corresponding alcohols during ripening, increasing (Z)-3-hexen-1-ol and contributing to the ripe-berry character.: produces (Z)-3-hexen-1-ol, hexanol
• Terpene Synthase 1 (VcTPS1) — Encodes a terpene synthase operating via the MEP pathway that synthesises linalool and related monoterpenes, the dominant floral-citrus aromatic compounds in highbush blueberry.: produces linalool, α-terpineol, limonene
• Pyruvate Decarboxylase (VcPDC) — Encodes pyruvate decarboxylase, which is upregulated during ripening and postharvest storage and produces ethyl acetate and related esters that add a sweet, fruity fermented note to the aroma.: produces ethyl acetate, acetaldehyde
• MYB Transcription Factor 1 (Anthocyanin Regulator) (VcMYB1) — Encodes a R2R3-MYB transcription factor that drives anthocyanin biosynthesis in the fruit skin, producing the characteristic blue-black berry colour and contributing antioxidant polyphenols.: produces delphinidin-3-glucoside, cyanidin-3-glucoside
• Cyclin D3;1 (Fruit Cell Expansion) (VcCycD3;1) — Encodes a D-type cyclin that regulates cell proliferation and expansion during fruit development, influencing final berry size within the typical 6–12 mm diameter range for this species.: produces cell-cycle regulatory protein

Metabolic Pathways

• Lipoxygenase Pathway (C6 Aldehydes & Alcohols) — activity 57%: Produces hexanal, (E)-2-hexenal and (Z)-3-hexen-1-ol — the fresh, grassy, cut-green character typical of highbush blueberry
• MEP Pathway (Monoterpenes) — activity 65%: Generates linalool, α-terpineol, limonene and geraniol — the dominant floral and citrus aromatic compounds in V. corymbosum
• Pyruvate / Ester Pathway — activity 50%: Produces ethyl acetate and acetaldehyde during ripening and postharvest; adds sweet, ripe-fruit fermented nuance
• Anthocyanin / Polyphenol Pigmentation — activity 75%: Drives blue-black anthocyanin accumulation in berry skin; determines visual ripeness cue and antioxidant capacity
• Berry Size & Cell Expansion — activity 60%: Regulates cell division and expansion during fruit development, setting berry diameter within the species-typical 6–12 mm range

Soil Microbiome Recommendations

• Oidiodendron maius — Establishes the ericoid mycorrhizal network essential for nutrient uptake in acid soils; improves plant establishment, yield and fruit sugar accumulation
• Hyaloscypha finlandica — Increases amino acid-derived nitrogen uptake in peat/organic soils, supporting canopy development and fruit set
• Rhizophagus irregularis — May support anthocyanin and polyphenol accumulation, improving berry colour depth and antioxidant content
• Bacillus amyloliquefaciens — Stimulates the LOX pathway, potentially increasing fresh green-grassy volatile compounds that contribute to characteristic blueberry aroma