A complex interaction between pre-harvest and post-harvest factors determines fresh-cut melon quality and aroma
A complex interaction between pre-harvest and post-harvest factors determines fresh-cut melon quality and aroma
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DOI：
10.1038/s41598-019-39196-0
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发表时间：
2019-02
影响因子：
4.6
通讯作者：
N. Spadafora;G. Cocetta;Marina Cavaiuolo;R. Bulgari;R. Dhorajiwala;A. Ferrante;A. Spinardi;H. Rogers;C. Müller
中科院分区：
文献类型：
--
作者：
N. Spadafora;G. Cocetta;Marina Cavaiuolo;R. Bulgari;R. Dhorajiwala;A. Ferrante;A. Spinardi;H. Rogers;C. Müller
甜瓜因其特有的香气而备受珍视，然而，收获前的生长、收获时的成熟阶段、收获后的加工和储存条件导致鲜切水果的质量变化。我们考虑了14天储存期间代谢物和基因表达的变化，以评估潜在的机制并确定潜在的质量标志物。总体而言，99挥发性有机化合物（VOC）检测和VOC配置文件区分两个甜瓜季节，切割大小，储存温度和储存时间，虽然季节影响他们的歧视权力。两种挥发性有机化合物的含量迅速下降，与切割尺寸无关，表明它们可用作加工后早期变化的标记。非乙酸酯乙酸酯的比例不同的季节之间，并与醇酰基转移酶（CmAAT 1）基因表达的变化。此外，CmAAT 1的表达与两个酯挥发性有机化合物聚集，这可能是该酶的潜在新产物。季节也强烈影响收获后的糖含量，最有可能是由于在生长过程中的气象差异。贮藏温度和切割尺寸影响转录因子ERF71、ERF106和TINY的表达，其表达在贮藏期间普遍升高，可能与胁迫增加有关。因此，尽管贮藏时间×温度是影响果实香气损失的关键因素，但采前条件和果实加工对基因表达和果实香气损失影响显著。
Melons are prized for their characteristic aroma, however, pre-harvest growth, stage of ripening at harvest, post-harvest processing and storage conditions lead to quality changes in fresh-cut fruit. We considered changes in metabolites and gene expression over 14 days storage to assess underlying mechanisms and identify potential quality markers. Overall, 99 volatile organic compounds (VOCs) were detected and VOC profiles discriminated between two melon seasons, cut-size, storage temperatures and storage time, although season affected their discriminatory power. Abundance of two VOCs fell rapidly and was not associated with cut size, indicating their use as markers for early changes post-processing. Non-acetate to acetate ester ratio differed between the seasons and correlated with changes in alcohol acyl-transferase (CmAAT1) gene expression. Furthermore,CmAAT1expression clustered with two ester VOCs that may be potential new products of this enzyme. Season also strongly affected post-harvest sugar content, most likely attributable to meteorological differences during growth. Storage temperature and cut size affected expression of transcription factorsERF71,ERF106, andTINY, whose expression generally rose during storage, probably related to increased stress. Thus, although time × temperature of storage are key factors, pre-harvest conditions and fruit processing impact significantly gene expression and aroma loss post-harvest.