Abstract
The effects of 1.0 μL/L 1-methylcyclopropene (1-MCP) treatment on aroma quality and ester-biosynthesis-related gene expression of ‘Jinyan’ kiwifruit during room storage were examined, aiming to provide a theoretical basis and technical reference for the postharvest storage of kiwifruit. The results demonstrate that 1-MCP treatment conspicuously inhibited respiration rate, delayed a decrease in fruit firmness and increased soluble solid content (SSC) in ‘Jinyan’ kiwifruit. Compared to the control, the relative content of aroma components markedly changed in 1-MCP treatment kiwifruit during fruit ripening. The characteristic aroma of ‘Jinyan’ kiwifruit included ethyl butanoate, methyl butanoate, E-2-hexanal and hexenal, and 1-MCP treatment significantly reduced the ester content in kiwifruit. During the entire shelf life, the expression levels of AcLOX1, AcLOX5, AcLOX6, AcHPL and AcAAT were significantly inhibited in 1-MCP-treated fruit. However, the transcript level of AcADH was not suppressed by 1-MCP. The lower content of ester volatiles maybe ascribed to the suppression of AcLOXs, AcHPL and AcAAT.
Highlights
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, College of Materials and Chemical Engineering, Pingxiang University, Pingxiang 337055, China
The respiration rate of 1-MCP-treated fruit was significantly lower than the control fruit, suggesting that 1-MCP delayed the appearance of the respiration peak and inhibited the respiration rate
Fruit showed a dramatic softening before 4 days in control fruits, while 1-MCP-treated fruits had no obvious softening before 4 days but sharply decreased from 1042.48 g at 4 days to 164.487 g at
Summary
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, College of Materials and Chemical Engineering, Pingxiang University, Pingxiang 337055, China. The effects of 1.0 μL/L 1-methylcyclopropene (1-MCP) treatment on aroma quality and ester-biosynthesis-related gene expression of ‘Jinyan’ kiwifruit during room storage were examined, aiming to provide a theoretical basis and technical reference for the postharvest storage of kiwifruit. The results demonstrate that 1-MCP treatment conspicuously inhibited respiration rate, delayed a decrease in fruit firmness and increased soluble solid content (SSC) in ‘Jinyan’ kiwifruit. The relative content of aroma components markedly changed in 1-MCP treatment kiwifruit during fruit ripening. The characteristic aroma of ‘Jinyan’ kiwifruit included ethyl butanoate, methyl butanoate, E-2-hexanal and hexenal, and 1-MCP treatment significantly reduced the ester content in kiwifruit. During the entire shelf life, the expression levels of AcLOX1, AcLOX5, AcLOX6, AcHPL and AcAAT were significantly inhibited in 1-MCP-treated fruit. Kiwifruit is a typical climacteric fruit and its ripening is accompanied by a respiration peak that shortens its shelf life [3,4]
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