College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China.
College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China.
Food Chem. 2018 Oct 30;264:263-269. doi: 10.1016/j.foodchem.2018.05.024. Epub 2018 May 8.
The optimum harvest time for 'Nanguo' pears lasts for only 20 days. Refrigeration is a common technique used to extend the fruit supply. However, with low-temperature storage, the proper aroma of the pear is lost when it matures during shelf-life at room temperature. In this study, we investigated the ability of low-temperature conditioning (LTC) to regulate aroma esters of 'Nanguo' pears, and identified the key genes in the ethylene signal transduction pathway based on RNA-seq analysis. LTC caused higher ethylene production and effectively alleviated the loss of aroma-related esters in 'Nanguo' pears during refrigeration and during the subsequent shelf-life at room temperature. Furthermore, the expression levels of PuERS1, PuEIN4, PuEIN2, and PuERF were increased under LTC treatment. Thus, we speculate that the alleviation effect of LTC on fruit aroma esters is closely related to ethylene signal transduction, including up-regulated expression of PuERS1, PuEIN4, PuEIN2, and PuERF.
“南国”梨的最佳收获期仅持续 20 天。冷藏是一种常用的技术，用于延长水果供应。然而，在低温储存下，梨在货架期内成熟时，其特有的香气会在室温下丧失。在这项研究中，我们研究了低温调节（LTC）对“南国”梨香气酯的调节能力，并基于 RNA-seq 分析确定了乙烯信号转导途径中的关键基因。LTC 导致更高的乙烯生成，并在冷藏和随后的室温货架期内有效缓解了“南国”梨中与香气相关的酯类物质的损失。此外，PuERS1、PuEIN4、PuEIN2 和 PuERF 的表达水平在 LTC 处理下增加。因此，我们推测 LTC 对果实香气酯的缓解作用与乙烯信号转导密切相关，包括 PuERS1、PuEIN4、PuEIN2 和 PuERF 的上调表达。
