Study on the Quality Change and Regulation Mechanism of 'Shannongsu' Pear Under Low-Temperature Storage

文献类型： 外文期刊

第一作者： Chen, Cong

作者： Chen, Cong;Zhang, Susu;Hu, Ruize;Li, Lu;Zhou, Xinyue;Wang, Nan;Chen, Xuesen;Zhang, Zongying;Qi, Sumin

作者机构：

关键词： Shannongsu pear; low temperature; ethylene; texture; saccharic acid; aroma; ascorbic acid content

期刊名称：INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES （ 影响因子：4.9； 五年影响因子：5.7 ）

ISSN： 1661-6596

年卷期： 2025 年 26 卷 7 期

页码：

收录情况： SCI

摘要： 'Shannongsu' pear is a new high-quality cultivar. To ascertain the storage characteristics of 'Shannongsu' pears at low temperatures (0 +/- 0.5 degrees C), the following parameters were determined: fruit firmness, ethylene, aromatic compounds, sugar content, acidity, ascorbic acid, and the expression levels of ethylene-related genes and texture-softening genes. The firmness of 'Shannongsu' pears changed less than that of the control, decreasing by only 18.8% after 170 days of storage. Low temperatures suppressed the expression of key genes associated with PbACS1a and PbACO1. Moreover, the expression of key genes related to fruit softening (PbPG1, PbXET, PbPME, and Pb alpha-L-Af) was suppressed during storage at low temperatures and remained at low levels. Therefore, the low levels of ethylene biosynthesis and the expression of key genes involved in fruit softening might play a major role in the excellent storage characteristics of the 'Shannongsu' cultivar. After 170 days of storage, 'Shannongsu' pears did not show significant changes in key quality dimensions such as firmness, sugar, acid, sugar-acid ratio, and ascorbic acid content. Therefore, low temperatures could help maintain the freshness, flavor, and nutritional quality of the 'Shannongsu' pear. Our findings reveal for the first time the low-temperature storage characteristics of 'Shannongsu' pears, providing a new scientific theoretical basis for pear production and marketing.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序