Abstract
Bagging is a useful method to improve fruit quality by altering its exposure to light, whereas its effect on fruit volatiles production is inconsistent, and the genes responsible for the observed changes remain unknown. In the present study, single-layer yellow paper bags were used to study the effects of bagging treatment on the formation of C6 aldehydes in peach fruit (Prunus persica L. Batsch, cv. Yulu) over two succeeding seasons. Higher concentrations of n-hexanal and (E)-2-hexenal, which are characteristic aroma volatiles of peach fruit, were induced by bagging treatment. After bagging treatment, peach fruit had significantly higher LOX and HPL enzyme activities, accompanying increased contents of C6 aldehydes. The gene expression data obtained through real-time PCR showed that no consistent significant differences in transcript levels of LOX genes were observed over the two seasons, but significantly up-regulated expression was found for PpHPL1 after bagging treatment In addition, bagging-treated fruit produced more (E)-2-hexenal and had higher expression levels of PpHPL1 during postharvest ripening at room temperature. The regulatory role of the LOX-HPL pathway on the biosynthesis of n-hexanal and (E)-2-hexenal in response to bagging treatment during peach fruit development is discussed in the text.
Highlights
Volatile compounds interacting with sugars and acids contribute predominantly to fruit flavor
The above described reports provide clues that can be further used in the analysis of gene expression and enzyme activity to better understand the regulatory role of bagging on peach fruit aldehyde biosynthesis
When the fruits were held at room temperature for 3 days, contents of (E)-2-hexenal declined from 45.09 μg·g−1 FW to 14.00 μg·g−1 FW in peach fruits treated with bag, while control fruits emitted lower levels during postharvest ripening process (Figure 1)
Summary
Volatile compounds interacting with sugars and acids contribute predominantly to fruit flavor. Another report showed that n-hexanal and 2-hexenal, as well as C6-related esters, were significantly lower in peach fruit treated with two-layered paper bags (black inner and brown outer papers) compared with non-bagged fruit [11]. These different results indicate the differential influence of bagging on the contents of C6 aldehydes, but the mechanism through which bagging affects the formation of peach fruit volatiles remains unclear. The above described reports provide clues that can be further used in the analysis of gene expression and enzyme activity to better understand the regulatory role of bagging on peach fruit aldehyde biosynthesis. A possible mechanism through which bagging affects volatile synthesis in peach fruit was discussed
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