Abstract
Bagging is widely practiced to produce high quality and unblemished fruit; however, little is currently known about the effect of bagging on flavor and nutritional quality of cucumber fruits. Here we determined the influence of bagging on fruit quality of cucumber (Cucumis sativus L.) using three genotypes from different geographic groups. Exocarp chlorophyll and carotenoid levels were significantly decreased by bagging, accompanied by color change. Ascorbate content in bagged fruits decreased to some extent, while contents of soluble sugars, starch, and cellulose were comparable with those of control fruits. Compositions related to fruit flavor quality could be enhanced largely through bagging treatment, with elevation of the relative proportion of C6 aldehyde, as well as (E,Z)-2,6-nonadienal/(E)-2-nonenal ratio, and linoleic/α-linolenic acid ratio. Lipoxygenase and hydroperoxide lyase, two key enzymes in the production of volatiles, displayed distinctive transcript expression patterns and trends in changes of enzymatic activity in the bagged fruits of different genotypes. Overall, this study assesses the information on changing characteristics of fruit volatile composition and nutritional quality among different cucumber genotypes after bagging treatment. Results of this study would contribute to providing reference for mechanism study and cultivation conditions to improve cucumber fruit flavor to a considerable degree.
Highlights
IntroductionCucumber (Cucumis sativus L.) is a widely grown vegetable with a fresh and distinct flavor
Cucumber (Cucumis sativus L.) is a widely grown vegetable with a fresh and distinct flavor.Researchers have long worked to improve the commercial qualities of cucumbers, which—like other fruit and vegetable agricultural products—are evaluated externally based on color, texture, size, shape, and visual defects [1,2]
We used three cucumber genotypes, “ZN16”, “BYS”, and “DS”, with distinct colors to study the effect of light environment on the appearance and nutrition of fruits (Figure 2A)
Summary
Cucumber (Cucumis sativus L.) is a widely grown vegetable with a fresh and distinct flavor. Researchers have long worked to improve the commercial qualities of cucumbers, which—like other fruit and vegetable agricultural products—are evaluated externally based on color, texture, size, shape, and visual defects [1,2]. Fruit color is determined by the interaction of pigment molecules, such as chlorophyll (Chl) and carotenoids [3]. Chlorophyll, a tetrapyrrole compound present in higher plants and all other photosynthetic organisms, contributes to the green color. Carotenoids are ubiquitous pigments that confer yellow, orange-red, or red colors to higher plants, fungi, and algae. The biosynthesis of both chlorophyll and carotenoids is tightly regulated by light [4]. The chlorophyll b transiently increased in the shade treatments at 5 days, with the extension of shading time, and
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