Jiang Bo, Fang Xiangjun, Fu Daqi, Wu Weijie, Han Yanchao, Chen Hangjun, Liu Ruiling, Gao Haiyan
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
Front Plant Sci. 2022 Oct 17;13:1024909. doi: 10.3389/fpls.2022.1024909. eCollection 2022.
Fruit acidity is an essential factor affecting blueberry organoleptic quality. The organic acid content in blueberry fruit mainly contributes to fruit acidity. This study aims to evaluate the effect of exogenous salicylic acid (SA), the principal metabolite of aspirin, on the organoleptic quality and organic acid metabolism in rabbiteye blueberry ( Ait, 'Powderblue') during cold storage (4 °C). Results showed that SA-treated fruit reduced fruit decay and weight loss delayed fruit softening, and decline of total soluble solids (TSS). TA and total organic acid amounts stayed the same during the late storage period in SA-treated fruit. Four kinds of organic acid components, malic acid, quinic acid, citric acid, and succinic acid, were at higher levels in fruit treated by SA as compared to control. SA enhanced the activities of PEPC, NAD-MDH, and CS to promote the synthesis of malic acid and citric acid. Meanwhile, the activities of NADP-ME, ACL, and ACO, which participated in the degradation of malic acid and citric acid, were inhibited by SA. qPCR results also showed that the expression of , , and genes were upregulated. In contrast, SA downregulated the expression of , , and genes. In conclusion, SA could regulate the key genes and enzymes that participated in organic acids metabolism to maintain the freshness of blueberry during cold storage, therefore minimizing the economic loss.
果实酸度是影响蓝莓感官品质的重要因素。蓝莓果实中的有机酸含量是果实酸度的主要来源。本研究旨在评估外源水杨酸（SA），即阿司匹林的主要代谢产物，对冷藏（4℃）期间兔眼蓝莓（越橘，‘粉蓝’）感官品质和有机酸代谢的影响。结果表明，SA处理的果实减少了果实腐烂和重量损失，延缓了果实软化以及总可溶性固形物（TSS）的下降。在冷藏后期，SA处理的果实中可滴定酸（TA）和总有机酸含量保持不变。与对照相比，SA处理的果实中苹果酸、奎尼酸、柠檬酸和琥珀酸这四种有机酸成分含量更高。SA增强了磷酸烯醇式丙酮酸羧化酶（PEPC）、NAD - 苹果酸脱氢酶（NAD - MDH）和柠檬酸合酶（CS）的活性，以促进苹果酸和柠檬酸的合成。同时，参与苹果酸和柠檬酸降解的NADP - 苹果酸酶（NADP - ME）、苹果酸酶（ACL）和乙烯形成酶（ACO）的活性受到SA的抑制。qPCR结果还表明， 、 和 基因的表达上调。相反，SA下调了 、 和 基因的表达。总之，SA可以调节参与有机酸代谢的关键基因和酶，以保持冷藏期间蓝莓的新鲜度，从而将经济损失降至最低。
