Effect of 1-MCP on the production of volatiles and biosynthesis-related gene expression in peach fruit during cold storage
文献类型： 外文期刊
作者： Cai, Hongfang 1 ; An, Xiujuan 1 ; Han, Shuai 1 ; Jiang, Li 1 ; Yu, Mingliang 2 ; Ma, Ruijuan 2 ; Yu, Zhifang 1 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Hort, Nanjing 210095, Jiangsu, Peoples R China
关键词： Aromatic volatile; Lipoxygenase Alcohol dehydrogenase; Hydroperoxide lyase; Alcohol acyltransferase
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）
ISSN： 0925-5214
年卷期： 2018 年 141 卷
页码：
收录情况： SCI
摘要： As an effective ethylene action inhibitor, 1-Methylcyclopropene (1-MCP) can delay fruit ripening and senescence. However, little is known about the effect of 1-MCP on peach fruit aroma-related volatiles and their biosynthesis-related gene expression during cold storage. Peaches (cv. Xiahui 6) were treated with 1-MCP (10 mu L L-1 for 12 h) to investigate the influence of 1-MCP on aromatic volatile biosynthesis and involved genes expression during cold storage. 1-MCP treatment significantly decreased ethylene production and delayed the ripening and senescence of peach at cold storage. A lower production of esters was found in 1-MCP treated fruit, while there were higher alcohol acyltransferase (AAT) activity and PpaAAT1/2 expression in treated fruit during the early storage. The performance patterns of both aldehydes and alcohols were different between 1-MCP and control fruit accompanied by lower lipoxygenase (LOX), alcohol dehydrogenase (ADH), hydroperoxide lyase (HPL) activities in accordance with the expression of PpaLOX3, PpaADH1 and PpaHPL1 in 1-MCP treated fruit compared with the control in the late storage. All in all, the role of 1-MCP on the volatiles and its related genes expression in peach fruits was discussed, and 1-MCP affected the formation of aroma volatile by functioning in the expression of pivotal enzyme genes including LOX, HPL, ADH and AAT.
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