Molecular and Phytochemical Characteristics of Flower Color and Scent Compounds in Dog Rose ( Rosa canina L.)

This study delves into the chemical and genetic determinants of petal color and fragrance in L., a wild rose species prized for its pharmacological and cosmetic uses. Comparative analysis of white and dark pink flowers revealed that the former harbors significantly higher levels of total phenolics (TPC) and flavonoids (TFC), while the latter is distinguished by elevated total anthocyanins (TAC). Essential oils in the petals were predominantly composed of aliphatic hydrocarbons, with phenolic content chiefly constituted by flavonols and anthocyanins. Notably, gene expression analysis showed an upregulation in most genes associated with petal color and scent biosynthesis in white buds compared to dark pink open flowers. However, anthocyanin synthase ( ) and its regulatory gene exhibited comparable expression levels across both flower hues. LC-MS profiling identified Rutin, kaempferol, quercetin, and their derivatives as key flavonoid constituents, alongside cyanidin and delphinidin as the primary anthocyanin compounds. The findings suggest a potential feedback inhibition of anthocyanin biosynthesis in white flowers. These insights pave the way for the targeted enhancement of floral traits through metabolic and genetic engineering strategies.