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Nitric oxide fumigation can affect the metabolism of volatile compounds derived from analyses of fatty acids and amino acids in post-harvest flat peach during cold storage

文献类型： 外文期刊

作者： Song, Fangyuan 1 ; Huangfu, Zhaoqing 1 ; Han, Yaru 1 ; Li, Hongmin 2 ; Wang, Zhouping 3 ; Jin, Xinwen 2 ; Chen, Jiluan 1 ;

作者机构： 1.Shihezi Univ, Food Coll, Shihezi 832003, Xinjiang, Peoples R China

2.Xinjiang Acad Agr & Reclamat Sci, Inst Agr Prod Proc, Shihezi 832000, Peoples R China

3.Jiangnan Univ, Coll Food, Wuxi 214122, Jiangsu, Peoples R China

关键词： Flat peach; Aroma volatiles; Fatty acid metabblism; Amino acids; Cold storage

期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）

ISSN： 0956-7135

年卷期： 2024 年 159 卷

页码：

收录情况： SCI

摘要： The loss of aroma volatiles can significantly reduce the economic value of postharvest flat peach during cold storage. In this study, the mechanism of NO fumigation regulating the aroma volatiles during cold storage at 1 +/- 0.5 degrees C was investigated. The possible effects of NO on storage quality, VOCs, enzyme activity related to the fatty acid metabolism pathway, and the level of fatty acids and amino acids in fruit were analyzed. The results indicated that treatment with 10 mu L L-1 NO maintained higher VC, firmness, SSC, TA, and restrained increase of MDA as well as the rotting rate. 10 mu L L-1 NO treatment significantly supported a higher abundance of aldehydes before day 18 and encouraged the production of esters after day 18 of fruit under cold storage, which was associated with higher activity of ADH, AAT, HPL and LOX after day 18.10 mu L L-1 NO treatment led to higher content of unsaturated acids, including OA, LA before day 18 and maintained higher content of LeA during the whole cold storage. According to these findings, 10 mu L L-1 NO treatment may be a viable strategy to preserve the main aromatic volatiles and extend the shelf life of flat peaches.

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