Enhancing cold storage quality of 'Muscat Hamburg' grapes: SO2 slow-release preservative and aroma dynamics

文献类型： 外文期刊

第一作者： Ren, Jie

作者： Ren, Jie;Zheng, Pufan;Yu, Jinze;Zhang, Na;Chen, Cunkun;Li, Xiaoxue;Ren, Jie;Liang, Liya;Ban, Zhaojun;Sen, Arzu;Lu, Yuyun

作者机构：

关键词： 'Muscat Hamburg' grapes; SO2 slow-release solid preservative; Transcriptomics; HS-SPME-GC-MS; Aroma metabolism; 'Muscat Hamburg' grapes; SO2 slow-release solid preservative; Transcriptomics; HS-SPME-GC-MS; 'Muscat Hamburg' grapes; 'Muscat Hamburg' grapes; 'Muscat Hamburg' grapes; 'Muscat Hamburg' grapes; 'Muscat Hamburg' grapes; 'Muscat Hamburg' grapes; 'Muscat Hamburg' grapes; 'Muscat Hamburg' grapes; Aroma metabolism; SO2 slow-release solid preservative; SO2 slow-release solid preservative; SO2 slow-release solid preservative; SO2 slow-release solid preservative; SO2 slow-release solid preservative; SO2 slow-release solid preservative; SO2 slow-release solid preservative; SO2 slow-release solid preservative; Transcriptomics; Transcriptomics; Transcriptomics; Transcriptomics; Transcriptomics; Transcriptomics; Transcriptomics; Transcriptomics; HS-SPME-GC-MS; HS-SPME-GC-MS; HS-SPME-GC-MS; HS-SPME-GC-MS; HS-SPME-GC-MS; HS-SPME-GC-MS; HS-SPME-GC-MS; HS-SPME-GC-MS; Aroma metabolism; Aroma metabolism; Aroma metabolism; Aroma metabolism; Aroma metabolism; Aroma metabolism; Aroma metabolism; Aroma metabolism

期刊名称：FOOD CONTROL （ 影响因子：6.3； 五年影响因子：6.1 ）

ISSN： 0956-7135

年卷期： 2025 年 178 卷

页码：

收录情况： SCI

摘要： Grapes, one of the most popular fruits worldwide, include the 'Muscat Hamburg' cultivar, renowned for its distinctive rose-like aroma. However, during post-harvest storage, the diminished aroma of grapes negatively impacts their commercial value. In our previous study, the SO2 slow-release solid preservative effectively maintained grape quality during storage, while the mechanisms underlying its aroma regulation remained unclear. In this study, physicochemical techniques combined with transcriptomics analysis and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) metabolomics were employed to address the aforementioned issues. The results revealed that SO2 slow-release solid preservative significantly up-regulated the expression of genes and substrate content linked to phenylpropanoid, stilbenoid, and flavonoid metabolism, thereby enhancing grape non-enzymatic antioxidant activity. Moreover, the activation of the key gene expression and enzymatic activity in the alpha-linolenic acid metabolic pathway, along with the promotion of C6 volatile compound accumulation, improved the aroma quality of 'Muscat Hamburg' grapes. This study established a molecular link between SO2 slow-release solid preservative, alpha-linolenic acid metabolism, and non-enzymatic antioxidant pathways. These findings have laid a solid theoretical foundation for the application of SO2 slow-release solid preservatives in the preservation of grapes and other fruits and vegetables.

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