Methyl jasmonate pretreatment improves aroma quality of cold-stored 'Nanguo' pears by promoting ester biosynthesis

被引：41
|
作者：
Luo, Manli [1 ]
Zhou, Xin [1 ]
Hao, Yi [2 ]
Sun, Huajun [1 ]
Zhou, Qian [1 ]
Sun, Yangyang [1 ]
Ji, Shu-juan [1 ]
机构：
[1] Shenyang Agr Univ, Dept Food Sci, Shenyang 110866, Peoples R China
[2] Liao Ning Inst Pomol, Yingkou 115009, Peoples R China
来源：
FOOD CHEMISTRY | 2021年 / 338卷
基金：
中国国家自然科学基金;
关键词：
'Nanguo' pear; Methyl jasmonate; LOX pathway; Transcription factor; Volatile ester; CHILLING INJURY; FATTY-ACIDS; FRUIT; ETHYLENE; STORAGE; VOLATILES; TOMATO; APPLE;
D O I：
10.1016/j.foodchem.2020.127846
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Cold storage is widely used for delaying ripening and senescence; however, fruit aroma diminishes noticeably after long-term cold storage. The esters synthesized by the lipoxygenase (LOX) pathway are responsible for 'Nanguo' pear aroma. As methyl jasmonate (MeJA) is known to act on various fruit qualities, we investigated whether it acts via the LOX pathway in cold-stored 'Nanguo' pears. MeJA treatment increased the content of volatile esters and unsaturated fatty acids and the activities of alcohol acyltransferase, alcohol dehydrogenase, and LOX. It also up-regulated the expression of key genes (PuAAT, PuADH3, PuADH5, PuADH9, PuLOX1, and PuLOX3) in the LOX pathway and that of transcription factors (PuMYB21-like, PuMYB108-like, PuWRKY61, PuWRKY72, and PuWRKY31), whose genes were differentially expressed in preliminary transcriptome analysis. Therefore, considering its effects on LOX pathway-related genes and transcription factors, MeJA may be useful in preventing cold-storage-induced decline in ester biosynthesis, aroma, and consequently the quality of cold-stored 'Nanguo' pears.
引用
收藏
页数：11
相关论文
共 42 条
12345