文献类型： 外文期刊

作者： Ren, Jie ¹ ; Zheng, Pufan ¹ ; Yu, Jinze ¹ ; Zhang, Na ¹ ; Liang, Liya ² ; Ban, Zhaojun ³ ; Sen, Arzu ⁴ ; Lu, Yuyun ⁵ ; Chen, Cunkun ¹ ; Li, Xiaoxue ¹ ;

作者机构： 1.Tianjin Acad Agr Sci, Inst Agr Prod Preservat & Proc Technol, Natl Engn & Technol Res Ctr Preservat Agr Prod Tia, State Key Lab Vegetable Biobreeding,Key Lab Storag, Tianjin 300384, Peoples R China

2.Tianjin Agr Univ, Coll Food Sci & Biol Engn, Tianjin, Peoples R China

3.Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Zhejiang Prov Collaborat Innovat Ctr Agr Biol Reso, Key Lab Chem & Biol Proc Technol Farm Prod Zhejia, Hangzhou 310023, Zhejiang, Peoples R China

4.Ataturk Hort Cent Res Inst, TR-77102 Yalova, Turkiye

5.Natl Univ Singapore, Dept Food Sci & Technol, Sci Dr 2, Singapore 117542, Singapore

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.