Wang Chenyu, Wang Jintao, Hong Chungeng, Chen Gang, Ge Wanying, Li Yongxin, Yang Huqing
College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China.
Yinkeng Government Service Center of Kaihua County, Quzhou 324309, China.
Food Chem (Oxf). 2025 Jul 18;11:100280. doi: 10.1016/j.fochms.2025.100280. eCollection 2025 Dec.
This study investigates the effects of on-tree storage (OTS) on the quality and flavor of Satsuma 'Youliang' compared with cold storage (COS). Fruit quality was assessed based on sugar-acid ratio and juice flavor profiles. Comparative analysis revealed a progressive decline in soluble sugar content under COS, while OTS effectively preserved sugars, resulting in a higher sugar-acid ratio than COS-treated fruits. During storage, OTS fruits maintained significantly higher levels of sucrose, fructose, and malic acid than COS fruits. Additionally, OTS fruits exhibited a greater variety and higher concentrations of volatile organic compounds (VOCs), contributing to enhanced flavor. Transcriptome analysis indicated that OTS reduced sugar loss by upregulating soluble sugar metabolism-related genes (SUS, SPS). Furthermore, OTS upregulated tricarboxylic acid cycle-related genes (SSADH, NAD-MDH), accelerating malic acid synthesis. Additionally, OTS activated the expression of ACAT, GPS, and GPPS, promoting the production of terpenoid precursors GPP and GGPP. These findings suggest that OTS improves fruit acceptability and is more effective than COS for maintaining fruit quality.
本研究调查了与冷藏（COS）相比，树上贮藏（OTS）对温州蜜柑‘由良’果实品质和风味的影响。基于糖酸比和果汁风味特征评估果实品质。对比分析显示，冷藏条件下可溶性糖含量逐渐下降，而树上贮藏有效地保存了糖分，导致其糖酸比比冷藏处理的果实更高。在贮藏期间，树上贮藏的果实中蔗糖、果糖和苹果酸的含量显著高于冷藏果实。此外，树上贮藏的果实表现出更多种类且浓度更高的挥发性有机化合物（VOCs），有助于提升风味。转录组分析表明，树上贮藏通过上调可溶性糖代谢相关基因（SUS、SPS）减少了糖分损失。此外，树上贮藏上调了三羧酸循环相关基因（SSADH、NAD-MDH），加速了苹果酸的合成。此外，树上贮藏激活了ACAT、GPS和GPPS的表达，促进了萜类前体GPP和GGPP的产生。这些发现表明，树上贮藏提高了果实的可接受性，并且在保持果实品质方面比冷藏更有效。
