Mechanism of vacuum packaging regulating postharvest quality of Mopan persimmon

文献类型： 外文期刊

第一作者： Liu, Shiyu

作者： Liu, Shiyu;Jiang, Yuanye;Ma, Lili;Bai, Chunmei;Wu, Caie;Liu, Shiyu;Zuo, Jinhua;Wang, Yunxiang;Tao, Jiejie;Jiang, Yuanye;Ma, Lili;Bai, Chunmei;Wu, Caie;Zheng, Yanyan;Watkins, Christopher B.

作者机构：

关键词： Transcriptome; metabolome; deastringency; carotenoid

期刊名称：FOOD QUALITY AND SAFETY （ 影响因子：4.4； 五年影响因子：4.8 ）

ISSN： 2399-1399

年卷期： 2025 年 9 卷

页码：

收录情况： SCI

摘要： Vacuum packaging (VAC) is a promising postharvest technology for removal of astringency in persimmons. VAC treatment increased the loss of astringency in 'Mopan' persimmon while maintaining firmness and sensory quality over an 8-d storage period. Transcriptomic and metabolomic analyses were used to investigate the effects of VAC on the metabolism of the fruit. Downregulation of genes involved in the proanthocyanidin (PA) synthesis pathway, as well as transport-related genes such as glutathione S-transferases L3-like (GSTs L3-like) and ATP-binding cassette subfamily G member-like (ABCG), was associated with astringency in VAC-treated fruit. Increased acetaldehyde that would occur as a result of the upregulation of alcohol dehydrogenase (ADH) and pyruvate decarboxylase (PDC), would bind with PA and facilitate deastringency. Upregulation of ethylene-responsive factors (ERF22, ERF21, ERF18, ERF17, ERF12, and ERF10) in ethylene signal transduction may also contribute to the activation of ADH and PDC genes, which would further facilitate deastringency. Downregulation of genes related to cell wall dissociation was associated with slower fruit softening. Expression of reactive oxygen species scavenging-related genes was upregulated in VAC-treated fruit. Genes associated with abscisic acid biosynthesis and signal transduction pathways had different expression patterns, resulting in lower abscisic acid content and delayed fruit ripening under VAC conditions. A series of genes in the carotenoid synthesis pathway were inhibited by VAC. Metabolomic analyses revealed increased contents of flavor amino acids, which would enhance sweet and umami taste while reducing the levels of malic acid, tartaric acid (contributing to sourness), and L-arginine (associated with bitterness).

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