College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, PR China.
College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, PR China.
Food Res Int. 2022 Oct;160:111741. doi: 10.1016/j.foodres.2022.111741. Epub 2022 Jul 29.
Apples (cv. Golden Delicious) were used as the materials to investigate methyl jasmonate (MeJA) dipping on quality parameters, organic acids metabolism and GABA shunt during storage at 21 ± 1 °C and 75 ± 5 % relative humidity. Results demonstrated that MeJA treatment reduced mass loss, respiratory intensity and ethylene release, and maintained higher flesh firmness and soluble solid content of apples. MeJA also decreased malic acid content, increased succinic and tartaric acids contents, and inhibited cytoplasmic aconitase (Cyt-ACO), NADP-malate (NADP-ME), phosphoenolpyruvate dehydrogenase (PEPC), mitochondrial citrate synthase (Mit-CS), glutamate dehydrogenase (GAD), and GABA transferase (GABA-T) activities in apples. NADP-isocitrate dehydrogenase (NADP-IDH), mitochondrial cis-aconitase (Mit-ACO), and cytoplasmic NAD-malate dehydrogenase (CytNAD-MDH) activities in apples were also enhanced by MeJA dipping. Moreover, MeJA dipping enhanced MdCytNAD-MDH and MdNADP-IDH expressions, and down-regulated MdGAD, MdGABA-T, MdNADP-ME, MdPEPC, MdCyt-ACO and MdMit-CS expressions in apples. These results suggest that MeJA dipping can maintain storage quality of "Golden Delicious" apples by regulating organic acids metabolism and GABA shunt.
以红富士苹果为试材，研究了在 21 ± 1℃、75 ± 5%相对湿度下，茉莉酸甲酯（MeJA）浸果处理对果实贮藏品质、有机酸代谢和γ-氨基丁酸（GABA）支路的影响。结果表明，MeJA 处理可降低果实的失重率、呼吸强度和乙烯释放量，保持较高的果肉硬度和可溶性固形物含量。MeJA 处理还降低了果实中苹果酸的含量，增加了琥珀酸和酒石酸的含量，并抑制了细胞质 aconitase（Cyt-ACO）、NADP-苹果酸酶（NADP-ME）、磷酸烯醇丙酮酸脱氢酶（PEPC）、线粒体柠檬酸合酶（Mit-CS）、谷氨酸脱氢酶（GAD）和 GABA 转氨酶（GABA-T）的活性。NADP-异柠檬酸脱氢酶（NADP-IDH）、线粒体顺式 aconitase（Mit-ACO）和细胞质 NAD-苹果酸脱氢酶（CytNAD-MDH）的活性也被 MeJA 浸果所增强。此外，MeJA 浸果处理增强了 MdCytNAD-MDH 和 MdNADP-IDH 的表达，下调了 MdGAD、MdGABA-T、MdNADP-ME、MdPEPC、MdCyt-ACO 和 MdMit-CS 的表达。这些结果表明，MeJA 浸果处理可以通过调节有机酸代谢和 GABA 支路来维持“红富士”苹果的贮藏品质。
