Near-freezing temperature alters ROS metabolism and gene transcription to enhance peach chilling tolerance and aroma quality
文献类型： 外文期刊
作者： Liu, Hongru 1 ; He, Hui 1 ; Wang, Qiankun 1 ; Li, Shaozhen 2 ; Guo, Fengjun 3 ; Zhang, Changfeng 3 ; Wang, Ke 5 ; Liu, Chenxia 1 ; Wang, Chunfang 1 ; Wang, Xiao 1 ; Chen, Bingjie 1 ; Zhang, Yi 1 ; Hu, Liushen 6 ; Qiao, Yongjin 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Crop Breeding & Cultivat Res Inst, 1000 Jingqi Rd, Shanghai, Peoples R China
2.Beijing Huiyuan Food & Beverage Co Ltd, Beijing, Peoples R China
3.Shandong Inst Commerce & Technol, Shandong Key Lab Storage & Transportat Technol Agr, Jinan, Shandong, Peoples R China
4.Natl Engn Res Ctr Agr Prod Logist, Jinan, Shandong, Peoples R China
5.Anhui Agr Univ, Minist Agr & Rural Affairs, Key Lab Jianghuai Agr Prod Fine Proc & Resource Ut, Anhui Engn Lab Agroprod Proc, Hefei 230036, Peoples R China
6.Inst Shanghai Peach Res, 897 Jiangang Village, Shanghai, Peoples R China
7.Shanghai Runzhuang Agr Technol Co Ltd, 888 Yezhuang Highway, Shanghai, Peoples R China
关键词： Peach; NFT; Chilling injury; Aroma volatiles; ROS metabolism; Gene expression
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 209 卷
页码：
收录情况： SCI
摘要： The effect of near-freezing temperature (NFT, -1.1 degrees C f 0.1 degrees C) on reducing chilling injury (CI) and flavor loss in peaches was systematically evaluated. NFT effectively suppressed the incidence of internal browning (IB) in peach flesh, enabling for the maintenance of a normal ripening process after cold storage. Concurrently, NFT significantly diminished the malondialdehyde (MDA) level and facilitated the accumulation of ascorbic acid (AsA) and glutathione (GSH). This was achieved by augmenting the activities of antioxidant enzyme and the transcript levels of key genes within the AsA-GSH cycle. Moreover, the transcript levels of polyphenol oxidases (PpPPO1/2) and peroxidases (PpPOD3/6) were found to be inhibited under NFT condition, in contrast to the induction of superoxide dismutases (PpSOD3/5). In terms of flavor-related compounds, the content of fatty acidderived C6 derivatives, aliphatic esters, and lactones increased markedly in fruits stored at NFT compared to the 0 and 5 degrees C groups. In addition, NFT treatment dramatically induced the transcript levels of fatty acid desaturase 2 (PpFAD2), lipoxygenase 1 (PpLOX1), alcohol dehydrogenase 1 (PpADH1) and acyltransferase 1 (PpAAT1), which are involved in the fatty acid oxidation pathway. In conclusion, NFT enhanced the chilling tolerance of peaches and preserved their aroma quality by precisely regulating reactive oxygen species (ROS) metabolism and related gene expression. This research provides valuable insights into post-harvest storage techniques for maintaining the quality of peaches during cold storage.
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