Changes of Sensory Quality, Flavor-Related Metabolites and Gene Expression in Peach Fruit Treated by Controlled Atmosphere (CA) under Cold Storage.
Changes of Sensory Quality, Flavor-Related Metabolites and Gene Expression in Peach Fruit Treated by Controlled Atmosphere (CA) under Cold Storage.
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DOI：
10.3390/ijms23137141
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发表时间：
2022-06-27
影响因子：
5.6
通讯作者：
中科院分区：
文献类型：
--
作者：
气调技术已被用来缓解冷藏引起的园艺作物冷害。然而，CA处理对桃果实感官品质和风味相关化学物质的影响在很大程度上仍然未知。在此，我们在0 °C下用5%O2和10%CO2在CA下储存桃果实长达28 d，随后在20 °C下储存3 d货架期（28S3）。在28S3时，CA显著降低了果肉布朗宁，改善了感官品质。虽然总挥发物在延长冷藏期间下降，CA积累的挥发性酯和内酯的含量高于对照在28S3。共14种挥发物与消费者接受度呈正相关，主要包括来自脂肪酸脂氧合酶（LOX）途径的3种C6化合物、3种酯和4种内酯。相应地，PpLOX 1、超氧物歧化酶PpHPL 1和醇酰基转移酶PpAAT 1等基因的表达水平与酯和内酯的变化呈正相关。CA提高了冷藏条件下蔗糖含量和脂肪酸不饱和度，这为阐明抗寒机制提供了线索。结果表明，气调贮藏通过改善冷藏桃果实的CI，改善了桃果实的感官品质。
Controlled atmosphere (CA) has been used to alleviate chilling injury (CI) of horticultural crops caused by cold storage. However, the effects of CA treatment on peach fruit sensory quality and flavor-related chemicals suffering from CI remain largely unknown. Here, we stored peach fruit under CA with 5% O2 and 10% CO2 at 0 °C up to 28 d followed by a subsequent 3 d shelf-life at 20 °C (28S3). CA significantly reduced flesh browning and improved sensory quality at 28S3. Though total volatiles declined during extended cold storage, CA accumulated higher content of volatile esters and lactones than control at 28S3. A total of 14 volatiles were positively correlated with consumer acceptability, mainly including three C6 compounds, three esters and four lactones derived from the fatty acid lipoxygenase (LOX) pathway. Correspondingly, the expression levels of genes including PpLOX1, hyperoxide lyase PpHPL1 and alcohol acyltransferase PpAAT1 were positively correlated with the change of esters and lactones. CA elevated the sucrose content and the degree of fatty acids unsaturation under cold storage, which gave us clues to clarify the mechanism of resistance to cold stress. The results suggested that CA treatment improved sensory quality by alleviating CI of peach fruits under cold storage.
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影响因子：
8.8
作者：
Both, Vanderlei;Thewes, Fabio Rodrigo;Wagner, Roger
通讯作者：
Wagner, Roger
影响因子：
7
作者：
Crisosto, CH;Crisosto, GM
通讯作者：
Crisosto, GM
影响因子：
7.3
作者：
Liu, Hongru;Cao, Xiangmei;Chen, Kunsong
通讯作者：
Chen, Kunsong
DOI：
10.1073/pnas.2115865119
发表时间：
2022-02-15
影响因子：
11.1
作者：
Colantonio V;Ferrão LFV;Tieman DM;Bliznyuk N;Sims C;Klee HJ;Munoz P;Resende MFR Jr
通讯作者：
Resende MFR Jr
影响因子：
3.3
作者：
BRUHN, CM
通讯作者：
BRUHN, CM