1-MCP regulates taste development in cold-stored peach fruit through modulation of sugar, organic acid, and polyphenolic metabolism
文献类型： 外文期刊
第一作者： Zhou, Huijuan
作者： Zhou, Huijuan;Ye, Zhengwen;Su, Mingshen;Zhang, Xianan;Du, Jihong;Li, Xiongwei;Zhang, Minghao;Hu, Yang;Wang, Lufan;Zhang, Shiying;Yuan, Ziyi;Shen, Shuling;Zheng, Xiaolin;Huan, Chen
作者机构：
关键词： Prunus persica; 1-Methylcyclopropene; Cold storage; Taste profile; Polyphenolic compounds
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.8； 五年影响因子：7.5 ）
ISSN： 0925-5214
年卷期： 2025 年 225 卷
页码：
收录情况： SCI
摘要： 1-Methylcyclopropene (1-MCP) shows promising application potential in cold storage preservation of fruits. Previous studies have shown that 1-MCP treatment can affect fruit flavor attributes during cold storage, with most research focusing on aroma, while studies on fruit taste are limited. This study investigated how 1-MCP treatment influences the taste profile in peach fruit during cold storage (4 +/- 1 degrees C) and subsequent shelf life (20 +/- 1 degrees C). Results showed that 1-MCP treatment effectively reduced chilling injury (CI) symptoms and maintained better fruit texture during storage. Electronic tongue analysis revealed that 1-MCP-treated fruit exhibited lower sweetness and bitterness, but higher sourness and umami taste compared to the control. Metabolomic analysis identified five key polyphenolic compounds (isokurarinone, isoquercetrin, catechin, 3-caffeoyl quinic acid, and 5-caffeoyl quinic acid) associated with bitterness formation, which showed strong binding affinities with human bitter taste receptors through molecular docking analysis. Transcriptomic analysis demonstrated that 1-MCP regulated fruit taste by modulating multiple metabolic pathways: suppressing sucrose degradation while promoting hexose phosphorylation in sugar metabolism, enhancing organic acid synthesis through upregulation of TCA cycle-related genes, and inhibiting phenylpropanoid metabolism pathway genes to reduce polyphenolic compound accumulation. Although 1-MCP effectively maintained fruit quality and reduced bitterness development during cold storage, the decreased sweetness might also affect consumer acceptance. Further research is needed to optimize 1-MCP treatment conditions for a better balance between preservation effects and taste formation.
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