A comparison of postharvest physiology, quality and volatile compounds of 'Fuji' and 'Delicious' apples inoculated with Penicillium expansum
A comparison of postharvest physiology, quality and volatile compounds of 'Fuji' and 'Delicious' apples inoculated with Penicillium expansum
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接种扩展青霉的“富士”和“美味”苹果采后生理、品质和挥发性成分的比较
DOI：
10.1016/j.postharvbio.2018.12.018
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发表时间：
2019-04-01
影响因子：
7
通讯作者：
Prusky, Dov
中科院分区：
文献类型：
--
作者：
Gong, Di;Bi, Yang;Prusky, Dov
由扩展青霉（Penicilliumexpansum）引起的苹果蓝霉病是苹果采后的主要病害，它不仅造成果实损失，而且还引起展青霉素的积累。本研究以“美味”和“富士”苹果为试材，研究了扩展疫霉侵染对苹果生理、品质和挥发性物质释放的影响。结果表明，扩展青霉能显著促进果实乙烯释放，提高呼吸速率，诱导乙烯高峰和呼吸高峰。此外，该菌还导致了膜完整性、硬度、可溶性固形物和可滴定酸含量的降低。此外，扩展疫霉还增加了两个苹果品种果实中挥发性物质的含量。在贮藏前期接种能显著提高C6醇、醛含量，在贮藏中后期接种能显著提高C6酯含量。根据PLS-DA分析，己酸和己醛是区分接种‘美味’和‘富士’与其对照的最重要因素。结果表明，在两个品种中检测到的特异性挥发性物质中，乙酸苯乙酯、2-甲基丁酸甲酯和苯乙酸乙酯3种挥发性物质在两个品种中均存在。虽然伤害增加了乙烯释放量和呼吸速率，降低了两个品种的品质，影响了挥发物的释放，但其影响小于扩展杨。与富士相比，“美味”的病斑直径、乙烯释放量、呼吸强度和可溶性固形物含量较高，而膜完整性、硬度和可滴定酸含量较低。接种的‘美味’还释放出更多的挥发性化合物，尤其是C6挥发物。结果表明，接种扩展青霉促进了果实成熟和品质损失，导致贮藏过程中挥发性物质的变化和特定挥发性物质的释放。此外，‘美味’比‘富士’更易受扩展疫霉的侵染。
Blue mold caused by Penicillium expansum is a major postharvest disease of apple fruit, which leads to fruit loss and patulin accumulation. In this study, 'Delicious' and 'Fuji' apples were inoculated with P. expansum to investigate effects of infection on physiology, quality and release of volatile compounds. The results showed that P. expansum significantly promoted ethylene production, increased respiration rate, and induced higher peaks of ethylene and respiration in fruit. The fungus also caused a lower of membrane integrity, firmness, and the content of total soluble solid and titratable acid. Moreover, P. expansum increased the content of volatile compounds in two cultivars of apple. C6 alcohol and aldehyde contents were significantly improved by inoculation in the earlier storage stage, and ester contents were improved in the middle and later storage stage. According to PLS-DA analysis, hexanoic acid and hexanal were the most important factors to distinguish the inoculated 'Delicious' and 'Fuji' from their controls. Interestingly, among specific volatile compounds detected in the two inoculated cultivars, 3 volatile compounds, including phenethyl acetate, methyl 2-methylbutanoate and ethyl benzeneacetate, were common in both of inoculated fruit. Although wounding increased ethylene production and respiration rate, decreased quality of the two cultivars and affected volatiles release, the effects were less than P. expansum. Compared with 'Fuji', the inoculated 'Delicious' had a higher of lesion diameter, ethylene production and respiration rate and content of total soluble solid, and a lower of membrane integrity, firmness and content of titratable acid. The inoculated 'Delicious' also released more volatile compounds, especially C6 volatiles. In general, P. expansum inoculation promoted ripening and quality loss, leading to change of volatile compounds during storage and release of specific volatiles. Moreover, 'Delicious' was more susceptible to P. expansum than 'Fuji'.