Li Qianqian, Yang Shupeng, Zhang Rong, Liu Shuyan, Zhang Chaoyang, Li Yi, Li Jianxun
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China; Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences, Hubei 445000, China.
Food Chem. 2022 Aug 30;386:132720. doi: 10.1016/j.foodchem.2022.132720. Epub 2022 Mar 16.
Honey peach (Prunus persica (L.) Batsch) is a climacteric fruit with short storage period. Generally, the low temperature storage (LTS) technology is implemented to lessen aroma loss and keep the quality. However, the LTS procedure brings about cold stress issues and affects the aroma metabolism. It is essential to unravel the primary aroma and the corresponding metabolism mechanism through key proteins under abiotic stress. In this study, the primary components were characterized under LTS at 1 °C during 0 to 40 days. Furthermore, the proteomics analysis was performed to acquire differentially expressed proteins to clarify the underlying metabolism mechanisms of the primary aroma and potential proteins. As a result, four proteins were considered as potential key proteins that associated with fatty acid and amino acid metabolism under cold stress. Additionally, this study provides theoretical cornerstones for regulating and improving the quality of honey peach.
水蜜桃（Prunus persica (L.) Batsch）是一种呼吸跃变型果实，储存期短。一般来说，采用低温储存（LTS）技术来减少香气损失并保持品质。然而，LTS程序会带来冷胁迫问题并影响香气代谢。通过非生物胁迫下的关键蛋白质来揭示主要香气及其相应的代谢机制至关重要。在本研究中，对1℃低温储存0至40天期间的主要成分进行了表征。此外，进行了蛋白质组学分析以获得差异表达蛋白质，以阐明主要香气和潜在蛋白质的潜在代谢机制。结果，四种蛋白质被认为是与冷胁迫下脂肪酸和氨基酸代谢相关的潜在关键蛋白质。此外，本研究为调控和改善水蜜桃品质提供了理论基石。
