Wang Dan, Zhang Jing, Chen Wen-Yu, Zhai Hao, Jiang Yang
Shandong Institute of Pomology, Tai'an, China.
Feicheng Peach Industry Development Center, Tai'an, China.
Front Nutr. 2023 Jul 5;10:1122534. doi: 10.3389/fnut.2023.1122534. eCollection 2023.
"Feicheng" peach is popular for its unique aroma, but its defect of being highly sensitive to chilling injury (CI) often leads to aroma loss and internal browning. Essential oils (EOs) are often used to enhance the antioxidant capacity of plants and fruits, as well as to trigger their defense against biotic/abiotic stresses. This study aimed to examine the effect of cinnamon essential oil (CEO) vapor treatment on the aroma quality of peach fruit during cold storage using HS-GC-IMS. The results showed that 50 μL/L CEO vapor reduced the severity of internal browning (IB) in peaches at the stage of 7 ~ 21 d during refrigeration (Significantly, the * value was higher and the IB index was lower than that of control, < 0.05). Meanwhile, the evident reduction or loss of aroma content caused by CI was restored to a higher level than the control ( < 0.05). Furthermore, CEO treatment promoted the release of aroma-related volatiles as evidenced by more propyl acetate, and the dimer of amyl acetate, isoamyl acetate, butyl acetate detected than that on harvest day and no-treated group after 21 d of cold storage plus 2 d of shelf life. Genes of , , and associated with aroma-related volatile biosynthesis revealed higher transcript abundance in peach fruits treated with CEO than the control ( < 0.05). Overall, our study demonstrated that CEO in vapor phase may be beneficial to alleviate the quality deterioration in aroma and flesh color of "Feicheng" peaches caused by CI, which lays a theoretical reference for maintaining postharvest quality of peach fruits.
肥城桃以其独特的香气而闻名，但其对冷害高度敏感的缺陷常常导致香气丧失和内部褐变。精油常用于增强植物和果实的抗氧化能力，以及触发它们对生物/非生物胁迫的防御。本研究旨在利用顶空固相微萃取-气相色谱-离子迁移谱技术研究肉桂精油（CEO）蒸汽处理对冷藏期间桃果实香气品质的影响。结果表明，50 μL/L的CEO蒸汽降低了冷藏7至21天阶段桃子内部褐变（IB）的严重程度（显著地，*值更高，IB指数低于对照组，<0.05）。同时，由冷害引起的香气成分明显减少或丧失恢复到比对照组更高的水平（<0.05）。此外，CEO处理促进了与香气相关挥发物的释放，冷藏21天加2天货架期后，检测到的乙酸丙酯、乙酸戊酯二聚体、乙酸异戊酯、乙酸丁酯比收获日和未处理组更多。与香气相关挥发物生物合成相关的、、和基因在CEO处理的桃果实中的转录丰度高于对照组（<0.05）。总体而言，我们的研究表明，气相CEO可能有助于减轻冷害引起的肥城桃香气和果肉颜色的品质劣变，为维持桃果实采后品质提供了理论参考。
