Effects of postharvest methyl jasmonate treatment on aromatic volatile biosynthesis by 'Nanguoli' fruit at different harvest maturity stages
Effects of postharvest methyl jasmonate treatment on aromatic volatile biosynthesis by 'Nanguoli' fruit at different harvest maturity stages
复制标题
采后茉莉酸甲酯处理对不同采收成熟期‘南果栗’果实芳香挥发性生物合成的影响
DOI：
10.1080/01140671.2016.1272470
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发表时间：
2017
影响因子：
1.3
通讯作者：
Zhang SL
中科院分区：
文献类型：
--
作者：
Qin G. H.;Wei S. W.;Tao S. T.;Zhang H. P.;Huang W. J.;Yao G. F.;Zhang S. L.;Qin G. H.;Wei S. W.;Sha S. F.;Zhang SL
南果梨成熟果实以其色泽诱人、果肉细腻、风味宜人而深受人们喜爱。然而，其风味受到早期收获的负面影响。因此，本研究旨在确定外源茉莉酸甲酯（MJ）是否有助于调节不同成熟期（盛花后135天（DAFB）或“早采”和145天（DAFB）或“正常采收”）的跃变型前'南果梨'果实芳香族挥发物的生物合成。MJ促进芳香族挥发性物质的生物合成在正常收获的水果，挥发性化合物的数量从43个未处理的水果增加到51和57个水果，已与1和5 mM MJ处理，分别。 相比之下，MJ对早期收获的果实几乎没有影响，用1和5 mM MJ分别处理后，果实中的挥发性化合物从41种增加到49种和44种。 在正常采收的果实中，用1和5 mM MJ处理，芳香挥发物的总含量也分别增加了53.75%和66.82%，而早期采收的果实仅表现出轻微的增加。 1和5 mM MJ对芳香挥发物生物合成的影响之间没有显着差异，表明所观察到的效果取决于果实的成熟阶段，而不是测试范围内的外源MJ浓度。 乙烯产生速率与香气物质含量变化趋势相似，不同成熟期经1-MCP + MJ处理的'南果梨'果实香气物质含量差异不显著。因此，推断乙烯可能触发芳香族挥发物的生物合成。
The ripe fruit ofPyrus ussuriensis‘Nanguoli’ is favoured by people for its attractive colour, exquisite flesh and pleasant flavour. However, its flavour is negatively affected by early harvest. Therefore, this study aimed to determine whether exogenous methyl jasmonate (MJ) can help to regulate aromatic volatiles biosynthesis in pre-climacteric ‘Nanguoli’ fruit at different maturity stages (135 days after full bloom (DAFB) or ‘early harvested’ and 145 DAFB or ‘normal harvested’). MJ promoted aromatic volatile biosynthesis in normal harvested fruit, with the number of volatile compounds increasing from 43 in untreated fruit to 51 and 57 in fruit that had been treated with 1 and 5 mM MJ, respectively. By contrast, MJ had little effect on early harvested fruit, which exhibited an increase from 41 to 49 and 44 volatile compounds following treatment with 1 and 5 mM MJ, respectively. The total content of aromatic volatiles also increased by 53.75% and 66.82% in normal harvested fruit treated with 1 and 5 mM MJ, respectively, whereas early harvested fruit exhibited only slight increases. There was no significant difference between the effects of 1 and 5 mM MJ on aromatic volatile biosynthesis, indicating that the observed effects were dependent on the maturity stage of the fruit rather than the exogenous MJ concentration within the range tested. The ethylene production rate exhibited similar changes to those observed for the aromatic volatile content and there were no significant differences in the aromatic volatile contents of ‘Nanguoli’ fruits that had been treated with 1-methylcyclopropene (1-MCP) + MJ at different maturity stages. Therefore, it is deduced that ethylene may trigger aromatic volatile biosynthesis.