Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
Food Chem. 2021 Jan 15;335:127665. doi: 10.1016/j.foodchem.2020.127665. Epub 2020 Jul 27.
'Nanguo' pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening and examining their roles through principal component analysis (PCA), partial least-square regression (PLSR), and correlation analysis. In pears ripening to the optimum taste period (OTP), components and contents of volatile esters reached a peak, of which ethyl butanoate, ethyl hexanoate, and hexyl acetate were most prominent. Linoleic acid and linolenic acid contents rose greatly until OTP and then declined; the activities of LOX, alcohol dehydrogenase (ADH), and alcohol acyltransferase (AAT) increased progressively until the OTP. Among the genes involved in LOX-pathway, the expressions of PuLOX3, PuADH3, and PuAAT contributed most to changes of total ester and main esters in 'Nanguo' pears.
“南国”梨以其香味而闻名。酯类是其香气的主要成分，主要通过 LOX 途径合成。我们通过监测其在采后成熟过程中的变化，并通过主成分分析（PCA）、偏最小二乘回归（PLSR）和相关分析来考察它们的作用，鉴定了主要的挥发性酯类和参与 LOX 途径的关键基因家族成员。在梨成熟到最佳口感期（OTP）时，挥发性酯类的成分和含量达到峰值，其中丁酸乙酯、己酸乙酯和乙酸己酯最为突出。亚油酸和亚麻酸的含量在 OTP 之前大幅上升，然后下降；LOX、醇脱氢酶（ADH）和醇酰基转移酶（AAT）的活性一直增加到 OTP。在参与 LOX 途径的基因中，PuLOX3、PuADH3 和 PuAAT 的表达对“南国”梨中总酯和主要酯的变化贡献最大。
