Effect of salicylic acid treatment on sensory quality, flavor-related chemicals and gene expression in peach fruit after cold storage
Effect of salicylic acid treatment on sensory quality, flavor-related chemicals and gene expression in peach fruit after cold storage
复制标题
水杨酸处理对冷藏后桃果实感官品质、风味相关化学物质及基因表达的影响
DOI：
10.1016/j.postharvbio.2019.111089
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发表时间：
2020-03-01
影响因子：
7
通讯作者：
Zhang, Bo
中科院分区：
文献类型：
--
作者：
Yang, Can;Duan, Wenyi;Zhang, Bo
水杨酸（SA）已被用于减轻园艺作物采后冷藏引起的冷害。然而，SA对果实风味品质的影响还有待于进一步研究。本研究采用水杨酸（SA）处理桃（Prunus persica L.）巴奇，CV.分别在0 ℃下贮藏7、14、21和28 d，然后在20 ℃下进行货架期试验。SA处理（1 mM）可减轻桃果实冷藏后的布朗宁，保持果实的软化能力。电子鼻（e-nose）和电子舌（e-tongue）分析显示基于判别因子分析（DFA）图的SA处理的果实和对照的分离，特别是对于冷藏28 d后的3 d货架期期间的桃（C28 dS 3）。延长冷藏时间可降低桃果实的果香型挥发性酯和内酯的含量，SA处理可保持显著高于对照的挥发性物质含量。采用实时荧光定量PCR技术分析了挥发酯合成途径相关基因的转录水平，包括脂氧合酶PpLOX 1、过氧化氢裂解酶PpHPL 1、醇脱氢酶PpADH 1和醇酰基转移酶PpAAT 1。对于SA处理的桃果实冷藏后，检测到显着较高的转录水平的PpLOX 1编码的第一个酶促步骤的途径。SA处理的桃果实可溶性糖含量下降，蔗糖含量升高，果糖和葡萄糖含量降低。基因表达分析表明，SA处理的桃果实中蔗糖合成酶PpSUS 4、中性转化酶PpNINV 8和张力性单糖转运蛋白PpTMT 2的转录丰度较高。柠檬酸、苹果酸和奎尼酸的含量在SA处理的样品与对照之间没有显著差异。本研究表明，SA处理减轻了冷藏引起的多种挥发物和糖的减少，从而保持了桃果实冷藏后货架期内的风味品质。
Salicylic acid (SA) has been used in reducing chilling injury of horticultural crops caused by postharvest cold storage. However, effect of SA on fruit flavor quality in response to chilling need to be further investigated. In the present study, SA treated peach fruit (Prunus persica L. Batsch., cv. Hujingmilu) were stored at 0 degrees C for 7, 14, 21 and 28 d followed by a subsequent shelf-life at 20 degrees C, respectively. SA treatment (1 mM) alleviated development of flesh browning and maintained softening ability of peach fruit after cold storage. Electronic nose (e-nose) and electronic tongue (e-tongue) analysis showed separation of SA treated fruit and controls based on discriminant factor analysis (DFA) plots, particular for peaches during 3 d shelf-life after 28 d cold storage (C28dS3). Reduced content of fruity note volatile esters and lactones was observed for peach fruit with extended cold storage, SA treatment maintained significant higher volatiles than controls. Transcript levels of genes derived from volatile ester biosynthesis pathway, including lipoxygenase PpLOX1, hyperoxide lyase PpHPL1, alcohol dehydrase PpADH1 and alcohol acyltransferase PpAAT1, were analyzed using real-time quantitative PCR. For SA-treated peach fruit after cold storage, significant higher transcript levels was detected for the PpLOX1 which encodes the first enzymatic step of the pathway. Regrading to soluble sugars, high sucrose content and low content of fructose and glucose was observed for SA-treated peach fruit. Gene expression analysis revealed higher transcript abundance of sucrose synthase PpSUS4, neutral invertase PpNINV8 and tonoplastic monosaccharide transporter PpTMT2 in peach fruit treated with SA. No significant difference in contents were observed for citric acid, malic acid and quinic acid between SA-treated samples and controls. This study showed that SA treatment alleviated the cold storage-induced reduction of a number of volatiles and sugars, and thereby maintained flavor quality of peach fruit during shelf-life after cold storage.