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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

作者： Zhou, Huijuan 1 ; Ye, Zhengwen 1 ; Wang, Lufan 2 ; Zhang, Shiying 2 ; Yuan, Ziyi 2 ; Su, Mingshen 1 ; Zhang, Xianan 1 ; Du, Jihong 1 ; Li, Xiongwei 1 ; Zhang, Minghao 1 ; Hu, Yang 1 ; Shen, Shuling 2 ; Zheng, Xiaolin 2 ; Huan, Chen 2 ;

作者机构： 1.Shanghai Acad Agr Sci, Forestry & Fruit Res Inst, Shanghai 201403, Peoples R China

2.Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310018, Peoples R China

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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